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Kopytka, pyzy, kluski

1 Oct 2006 #1

deperately hoping someone will be able to help me on my quest.

Yes, I am afraid i am another is seeking her grandmother's recipe. My grandmother passed away a few years ago now and since i have been searching for a recipe (or even the proper name) of her steamed dumplings. We used to call them kluski but as i have since found out, kluski is generic term.

I figure the best way to explain them is to describe them. Basically they were like bread rolls, she would let them rise and then after a time place them on cheesecloth held over a pot of boilling water. They were quite soft and had no filling. We would eat them with any sort of meats and gravy.

Is it ringing any bells? Evena name would help me out tremendously.

There is another recipe I'm after but I think i'm on to this one. Kopytka? i think she used to make these as well but also without any filling. Does that sound right? Is there a recipe someone could recommend?

Many thanks for all your help. I really appreciate it.

1 Oct 2006 #2
Hi Jeane,

What you're describing sounds like spaetzle to me. I've had this recipe for it but I didn't think it was polish. I also never let the dough rise, doesn't have yeast in it so this probably isn't what you're looking for but I'll give you the recipe anyway. 2 large eggs (beaten), 1 cup flour, dash pepper, 1/4 cup milk, 1/4 teaspoon salt. mix, batter will be thick. fill dutch oven with water and boil. press batter through a strainer, stir. cook 5 minutes.

krysia 23 | 3,058
1 Oct 2006 #3
To make kopytka you need to peel and boil about 6 potatoes.Then you mash them and wait till they cool off. Then mix in 1/2 cup flour, 2 eggs and a pinch of salt. Mash everything together and roll it out so it looks like a snake. If it's too lose, then add some more flour, if too stiff, you can add some milk to losen it up. Then cut little rectangles in shape of kopytkas (little hoofs). Boil some salted water and drop them things in it. let them come up to the top and boil about 2 minutes, fish them out and place in a dish.

You can use any sauce you like, most popular are tiny little fried bacon bits or mushroom sauce.
(If they turn out )
OP jeane
1 Oct 2006 #4
Thank you both with such speedy replies!

Krysia - I'll definitely give that recipe a go. I think that's definitely it. From vague memories, my grandmother also put potato starch in it which i guess could be used along with a reduced amount of flour. Thank you. (hurrah! I got one!)

Giacinti - no, that's not the one. but that recipe sounds great! How do you eat that or rather what do you eat it with?

Unfortunately (for me), my grandmother and i weren't on speaking terms when she passed. If I'd have known I'd spend years looking (albeit, not very hard) for these recipes, i would have picked her brain much earlier!

Thanks again for your assistance.
krysia 23 | 3,058
1 Oct 2006 #5
you are right jeane. Potato flour is the best to use, but you cannot always get it so that's why I said regular flour. You can see what tastes better.

There are also "kluski śląskie" which are similair to "kopytka" but you use raw potatos instead.
Matyjasz 2 | 1,543
2 Oct 2006 #6
The dish that you are looking for is called "kluchy na łachu". It's a typical dish from Wielkopolska region, and by their inhabitants it is very often called just "pyzy", which in other parts of Poland can mean something totally different.
iwona 12 | 542
2 Oct 2006 #7
We call it kluski na parze, parzaki it is not the same like kopytka.
OP jeane
2 Oct 2006 #8
Argh! That's it!! Thank you so very much!!! You cannot imagine how happy this has made me. I'm very grateful indeed!

Thank you all for your help. It's very kind of you.
20 Oct 2006 #9
I think you are talking about : steamed pyzy, my grandmather made it too.
3 Nov 2006 #10

RECIPE FOR KNEDLIKY (KLUSKI). We used the slang term for this ( KLUSHKI ).....1 pkg of dry granulated yeast.....1/4 cup lukewarm water.....1/2 tsp. sugar.....1/2 tsp. flour.....1 egg.....1/2 cup of lukewarm milk.....1 1/2 cup of flour ( do not sift ).....1/2 tsp. salt.....3 slices of white brread, toasted and cubed........Dissolve yeast in 1/4 cup lukewarm water. Sprinkle sugar and 1/2 teaspoon flour on top; cover and let rise. when this is ready, use medium-sized bowl and beat egg and lukewarm milk, then add the yeast mixture, stirring once or twice. Add 1 1/2 cups flour and the salt. Beat with a wooden spoon for 5 minutes. Cover and let rise double in bulk. When doughg has risen, put on floured board and knead; add the bread cubes and mix well, adding more flour if necessary so it doesn't stick to hands or board. Cut dough into 3 pieces. Roll each piece into a ball; cover and let rise for almost 20 minutes. Using a large kettle with cover, fill 2/3 full of water and bring to rapid boil. Slowly add 3 dumplings. Put on cover and boil for 20 minutes wuthout peeking. Take out dumplings with slotted spoon, one at a time. Put on wood board and cut into slices immediately. Dumplings may be sliced into 5 or 6 slices. Leftover dumplings may be steamed over hot water the next day and serve with diced/fried bacon and some sour cream.......Enjoy the Kluski............Pavle
27 Mar 2007 #11

Great recipe! I'll have my Polish wife do it tomorrow. :) Thank you.
1 Jun 2007 #12
Merged:Looking for a dumpling/pierogi recipe

Hi! I was wondering if anyone could help me....

When I was little, my grandma used to make these sort of dumplings. She called them pierogies, but they weren't filled. I remember they had green onions mixed in the dough, not sure if the dough had potato or not. They were about the same size of a pierogi and sort of an oval shape. She would boil them and then fry them in a pan. So good! She passed away when I was 11 and no one in the family has the recipe or remembers how to make them. If anyone has any idea of what I'm talking about, what they're called or a recipe, I would really appreciate it. I've been searching forever for them and haven't had any luck!
Roxy 4 | 16
1 Jun 2007 #13
I think you're talking about kopitki - kind of like gnocchi? My mum fries them with bacon...mmm... will look up the recipe if someone doesn't post it 1st.

Boiled potato dumplings - Kluski Kartoflane Gotowane

Serves 6: 2 lbs. potatoes, 4 eggs seperated, s&p, 2tsp parsely (maybe the green onions?)

Cook the potatoes in boiling salted water. Drain and mash. Combine all ingredients and egg yolks and stiff egg whites - fold in. Drop by the spoonful into salted boiling water, cover and wait till they rise to the top. Remove and drain. fry with bacon/fat and serve.
1 Jun 2007 #16
Aww.... Thanks! All this time I've been googling things like unfilled pierogies and coming up with squat! Roxy, I'll try 'em this weekend!
Roxy 4 | 16
1 Jun 2007 #17
Do the bacon thing! Dice it up finely (including the fat) and fry them up well, add the kopytki and fry till lightly golden - it's to die for! Can't wait to hear how you go.
1 Jun 2007 #18
They were bigger than gnocchi. About the size of a pierogi, but kind of oval shaped.

Mmmm.... That sounds so good! Bacon is always tasty!
Roxy 4 | 16
1 Jun 2007 #19
Hmmm.. I'll have a squizz through my recipe books and see if there is something else that fits the description but I really think this recipe is close.

Actually, if you're into polish cooking, there's a great book I have which I am sure you will be able to buy in the US.

Check it out at: 0517505266/ref=sr_1_1/104-5884840-2915146?ie=UTF8&s=books&qid=11807061 19&sr=1-1

Its called Polish Cookery by Marja Ochorowicz-Montowana. Its a polish book translated by an american.
1 Jun 2007 #20
I think the recipe is close, too... Maybe she just changed it around a bit. Thanks alot!!
smooth_jazz 7 | 71
17 Oct 2007 #21
Merged:Cepelina/Pyzy in Wrocław
Does anybody know where I can get this food called cepelina (not sure if the spelling is right) in Wrocław? My girlfriend and I were visiting Krakow and we saw a restaurant that had it and she really wanted it but we weren't able to eat there. I told her maybe we could find it somewhere back in Wrocław. Anyhow it's a type of potato dish, it's like a ball made of potato and it's stuffed in the middle with ground meat or something like that. Any suggestions would be appreciated.
krysia 23 | 3,058
17 Oct 2007 #22
Cepelina is the same thing as "pyzy". They can be with meat or cheese and are usually popular in many restaurants and are most often listed as "Pyzy".
geegee94 - | 2
27 Dec 2007 #23
Merged: Kluski (yeast), similar to a dough nut - what's the name?

I need to know what a particular food is that we have only at Christmas time. We call it kluski but it is not a noodle. It is yeast in the size and shape of a dough nut. It is steamed- NOT fried and NOT boiled. We sprinkle sugar on it and pour some melted butter on them. I am interested in the true name of these and also a recipe-if anyone has one.

Thank you for your help and time!
hello 22 | 890
27 Dec 2007 #24
It's called "kluski na parze" or buchty.
RJ_cdn - | 267
27 Dec 2007 #25
"kluski na parze" or buchty

0,5 kg wheat four
1 glass of milk,
2 eggs,
3 table spoon melted butter,
30g yeast,
salt and sugar

Preparation: (in polish for now)

Z mleka, drożdży, niewielkiej ilości mąki i odrobiny cukru sporządzić rozczyn, który powinien mieć konsystencję gęstej śmietany. Ustawić w ciepłym miejscu do wyrośnięcia. Do miski wsypać mąkę, wbić jaja i wlać rozczyn. Ciasto wyrabiać ręką tak długo, aż będzie odrywać się od brzegów miski. Wówczas dodać stopione i ostudzone masło, szczyptę soli i dalej wyrabiać. Następnie miskę nakryć ściereczką i ustawić w ciepłym miejscu do wyrośnięcia. Gdy ciasto podwoi swoją objętość, formować okrągłe kluski wielkości pączków i układać na stolnicy posypanej mąką. Gdy zaczną rosnąć, gotujemy je na parze. Szeroki garnek z wrzącą wodą nakrywamy płócienną ściereczką i obwiązujemy sznurkiem wokół brzegu. Na ściereczce układamy kluski partiami i nakrywamy miską dopasowaną do obwodu garnka. Gotujemy ok. 10 min, aż będą puszyste. Podawać na gorąco z sosem jagodowym lub innym owocowym, stopionym masłem i cynamonem albo z pieczenią i sosem

English version:

Mix yeast, milk, 1 teaspoon of sugar, a bit of flour (it should have consistency of thick cream) and set aside in a warm place to activate. I a mixing bowl combine flour, eggs and yeast and mix (by hand) until the dough starts to pull away cleanly from sides of bowl. Next add melted butter (cooled), pinch of salt and mix it well. Cover with towel and place in a warm, draft less area until double in bulk.

English version cont.:
Form small balls and place them on a worktable lightly covered with flour. Let rise for few minutes. Using a steamer cook them for approx. 10 minutes. Buchty are served hot, with blueberry sauce, or melted butter and cinnamon, or roast and sauce.
geegee94 - | 2
15 Jan 2008 #26
You guys rock! Thank you for your help and the recipe! I truly appreciate it. My dad does not have the recipe written down and when he makes them, he does it by what looks correct. I need an exact recipe rather than guestimates because I am not accomplished as a Polish chef. So, thank you so much and I appreciate your quick response.
goodhead - | 3
2 Mar 2008 #27
Merged: Knedlicky polevk, jatrove & jatrova ryze?

does anyone have a good recipe for ja'trove', ?do you use beef liver or chicken? help!
RJ_cdn - | 267
2 Mar 2008 #28
Knedlicky polevk, jatrove & jatrova ryze?

zavarki -

Is in Czech
Davey 13 | 388
2 Mar 2008 #29
whats that? Serbo-Croatian? lol
RJ_cdn - | 267
2 Mar 2008 #30
It's Czech. Knedlicky= kluski in Polish, I think.

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