Hi! Looking for some help with my grandmothers recipes!

Hi, I am Anna, my grandmother was Anna too. She taught me, along with my mother a couple favorite recipes. Pierogi would be the family's favorite. My Bubka, as we called her, passed in 96 so I cannot return to the source! I am wondering about a soup she made. She called it "fumpy dicky" ??? I was a child and don't know the spelling but that's how it was pronounced. It was milk, cubed potatoes, celery, bacon, onions, butter, and kluski. Our kluski is kinda little irregular shaped pieces of dough, not noodle like. The kluski recipe is flour eggs milk salt oil. But the fumpy dicky? Does anyone know if I am spelling this right or what it is called and spelling of it? I googled to no avail.

Also, she made something called, pronunciation here... " oh pa lah nick" I have no idea how to spell it! Emphasis on the "pa" ...lol. Imagine a huge potato and cheese pierogi but baked instead of boiled. The dough was very "bready" . It was served with traditional bacon and butter like our pierogi. Can anyone help me? Thank you so much. I wish I had my grandmother back to get in the kitchen with me. More so I would love to show her the "internet" and everyone else's polish recipes! Although hers were best of course!

I'll ask my Mrs and get back to you, she very much likes traditional Polish foods.

Sorry you do not seem to be getting any replies to your search. I was curious as to what dishes PF readers would come up with. Surely your ingredient list will ring a bell with someone.

That sounds like Kluski Sląskie, though the baked pieróg sounds more eastern. What region was your grandmother from?

That is what I thought as well.


Sounds more Jewish to me, there is a savory pie called Knish or Kuynish, certainly of Jewish origin though.

That sounds very much like a Pirozhki to me.

They also bake pierogi sometimes in Russia regardless of Jewish or not. Rather nice, and larger than normal Polish ones.

Kluski lane or kładzione.


Kluski śląskie are made with potato starch and never go into soup.


opalaniec? could be a local name. Try to google: pieróg pieczony. Here's an old Lwów (Lviv) recipe for pieróg pieczony with potato and buckwheat stuffing. Many variations are possible.

sorry, forgot to add the link, copy and paste into the bowser. It's in Polish though.
wroclaw.naszemiasto.pl/serwisy/dolnoslaski_smak/lwowski-pierog-pi eczony,155605,t,id.html

A friend (though from the south-east rather than from Śląsk) often serves them in a thick soup or sometimes with sauce.


That's what I though. The name suggests they're well cooked!

or zacierki.
To make kluski lane your pour dough into a liquid like a soup, to make zacierki you grate a dough or rip small pieces with your fingers and put them into a boiling liquid.

Delicious.

I remember the first time I had them back in the 90s (in Barszcz Bialy), I spent the whole day trying to figure out what they were.


In parts of Germany they do something similar, poured through a colander into very fast boiling soup.

Thank you everyone for the replies. I do not know what region she was from and we are not Jewish, but, I will research some of the names mentioned here and see what I come up with. Thank you!