Today, I’m coming with another specialty of Polish cuisine. I’m not sure how to properly describe it in English keeping the word count down to a title-acceptable amount. I guess the best match would be something between dumplings and gnocchi (which are also a type of dumplings actually, aren’t they?). “Kopytka”, in Polish, translate to hooves. That’s because traditionally, you’d shape the dough into a roll, flatten it slightly, and cut diagonally into parallelograms (getting mathematical here, sorry!). These shapes resemble the shape of horse hooves (if you look at horse feet from the side – not that you’d ever have a reason to look at horse hooves from the side, but just saying). Mine don’t look like hooves, for just one simple reason – I’m too lazy to roll and cut the dough. Instead, I just shaped the dough into balls.
“Zapiekanki” – or, in English, oven baked baguettes, are among the most popular types of Polish street food. I never thought it could be just a Polish thing. The concept is so simple and uses ingredients known and used worldwide – it just had to be present everywhere, right? So when three girls from three different countries (years ago!) came to my secondary school to have classes with us for a week, it truly shocked me when they unanimously declared that “zapiekanki” were their favourite thing in my country. Here’s a recipe for upgraded, high-quality home-made version of, I suppose, a typically Polish dish?