ဓာတ်ပုံ မကြာမီ ထည့်ပါမည်
အစပြု
French
Classic French Omelette
မူလအရင်းအမြစ်: Chef
10 မိနစ်1300 kcal
သက်သတ်လွတ်ဂလူတင်ကင်းကာဗိုဟိုက်ဒရိတ်နည်း+1
Kopytka (Polish Potato Dumplings)
Soft potato dumplings cut on the diagonal into little wedges — the name means 'little hooves' for their shape. A close relative of gnocchi, made from just mashed potato, flour and egg, boiled until they bob to the surface and served glossed in butter.
မူလအရင်းအမြစ်
ချက်ပြုတ်နည်း — Polish home kitchens · 🏺 Traditional · Everyday home cooking of Poland — the milk-bar (bar mleczny) and Sunday-table dishes most Poles grow up on
Polish · traditional dish — An ownerless traditional dish, so no cook is credited. The cited article defines kopytka (literally 'little hooves') as 'a kind of potato dumpling in Polish, Belarusian, and Lithuanian cuisines', gives the typical ingredients as 'boiled potatoes and flour, but may also include eggs, salt', and states the Polish dish is 'usually cooked in salted water'. It notes they are served with toppings from cheese and bacon to butter and sugar. Quantities and method here are this book's own.
Wikipedia တွင် နောက်ခံအချက်အလက် ↗
ချက်နေပုံ ကြည့်ရန် · ဗီဒီယို 3 ခု
⏱ 45 မိနစ်🍽 4 ယောက်စာ🔥 320 kcal🇵🇱 Poland
ဟာလာသက်သတ်လွတ်အခွံမာသီးကင်း
အဆင့်များ
Peel the cold boiled potatoes and mash or rice them very smooth onto a clean work surface. Spread them out to let any steam escape.
Make a well, crack in the egg, add the salt and about three-quarters of the flour, and bring it together into a soft dough. Add more flour only until it stops sticking to your hands — the less flour, the lighter the kopytka.
💡 Do not knead it like bread. Work it just until it comes together; over-working develops gluten and makes the dumplings chewy.
Divide the dough and roll each piece into a long rope about 2 cm thick. Cut across on the diagonal at 2 cm intervals so each piece is a little slanted wedge — the classic 'little hoof' shape.
Boil in a wide pot of well-salted water in batches. They sink, then rise; once they float, give them 2 minutes more and lift out with a slotted spoon.
Toss the drained kopytka in warm butter and serve. They are a side to saucy stews like goulash, or a plain supper on their own under fried onions or buttered breadcrumbs.
💡 အကြံပြုချက်များ
- Leftover kopytka are excellent the next day, pan-fried in butter until the cut edges crisp and colour.
- The same dough shaped and cooked the same way is the base of many Polish and Central-European potato dumplings; kopytka are the plain, everyday one.
ဤဟင်းများလည်း ကြိုက်နိုင်သည်
ဤချက်ပြုတ်နည်းကို မျှဝေပါ
ချက်ပြီးပြီလား? ဓာတ်ပုံကို ပြသရန်တွင် မျှဝေပါ။
သင်ချက်ခဲ့သည်ကို မျှဝေပါ →