Kopytka z Serem - Polish Potato Dumplings With Cream Cheese

 

I created a fusion of Kopytka (Little Hooves Dumplings) and Pierogi Leniwe (Lazy Dumplings). Both Kopytka and Pierogi Leniwe are traditional Polish comfort foods, and their recipes may vary based on regional preferences and family traditions. They showcase the versatility of dumplings in Polish cuisine, whether served as a side dish or a sweet treat.

While both are shaped the same, they use different ingredients for preparation. I combined the ideas from both dough recipes to create a (not-so) new dish. I made my dumplings using both potatoes and cream cheese simultaneously, and I love the result! 

Due to the unavailability of farmer's cheese or cottage cheese in Taiwan, I successfully used cream cheese, similar to what is used in American-style cheesecake.

Kopytka, often referred to as Polish gnocchi, are small, oval-shaped potato dumplings. The name "kopytka" translates to "little hooves" in Polish, which reflects their shape. The main ingredients include potatoes, flour, and sometimes eggs. They are often served as a side dish with various toppings or sauces.

Pierogi Leniwe, also known as lazy pierogi or lazy dumplings, are a type of dumpling that doesn't require stuffing. They are essentially soft, delicate dumplings. The primary ingredients include farmer's cheese (cottage cheese or quark), eggs, and flour. Sometimes, sugar or vanilla is added for a sweet version. They can be served sweet with sugar and cream or savory with butter and breadcrumbs.

Ingredients

- 170g cream cheese

- 300g potatoes

- 1 egg

- 100g flour

- 50g potato or corn starch

Instructions

1. Peel, chop, and boil the potatoes until they are soft.

2. Mash them to achieve a smooth consistency.

3. Add cream cheese to the potatoes and mash together. For better results, use a blender.

4. Add the egg and flours, mixing well.

5. Knead all the ingredients together until you achieve a uniform dough. Add extra flour if needed.

6. Divide the dough into smaller pieces and roll each piece into a log.

7. Flatten the logs and cut them into pieces, giving them a bell-like shape.

8. Bring a pot of lightly salted water to a boil.

9. Drop the pierogi into the boiling water and cook for about 4 minutes from the time they float to the surface.

10. Remove the cooked pierogi from the water and drain.

11. Serve sweet or savory- with sour cream and sugar, or meat sauce up to your liking 

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Mulberry Chocolate Cake

It's a simple chocolate cake made with seasonal fruits, for me it was mulberries.

Ingredients

- 3 eggs

- 80g brown sugar

- 40g sugar

- 90ml oil

- 50g flour

- 40g cornstarch

- 50g cocoa powder

- 8g baking powder

- 150g mulberries

Instructions

1. Preheat the oven to 180°C (350°F). Line a 6-inch baking tray with parchment paper.

2. In a mixing bowl, beat the eggs with both sugars until light and fluffy.

3. Add the oil to the egg mixture and continue beating until well combined.

4. Sift in the flour, cornstarch, cocoa powder, and baking powder into the bowl with the egg mixture. 

5. Mix until smooth and well incorporated.

6. Pour the batter onto the prepared baking tray and spread it out evenly.

7. Arrange the mulberries on top of the batter.

8. Bake in the preheated oven for 45 minutes or until a toothpick inserted into the center comes out clean.

9. Once baked, remove from the oven and allow to cool slightly before slicing.

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Why Taiwanese Food Feels “Sweeter” Than Polish Food

When I first moved to Taiwan, one of the things that surprised me most was not the ingredients - but the taste.

Many dishes that I would expect to be purely savory often had a subtle sweetness. Even sauces, soups, bread, sausages, and snacks carried a hint of sugar (or sometimes more than just a hint). This was especially noticeable in the south of Taiwan, particularly in Tainan, where we lived for four years. It felt strange at first, but over time I grew to love the local food so much that, later on, non-sweetened dishes sometimes felt a bit bland or simply different.

Sweetness in Everyday Cooking

In Taiwanese cuisine, sweetness is not reserved only for desserts. It often appears in sauces (soy sauce-based dishes with sugar or sweet glaze), marinades for meat, braised dishes like pork belly (lu rou fan), street snacks and buns, and even some breakfast items.

This doesn’t mean the food tastes like candy (well, sometimes it does), but usually it’s a gentle sweetness that balances saltiness and umami.

Traditional Taiwanese cooking often aims for harmony between salty, sweet, savory (umami), and sometimes sour or bitter notes. Sugar is used as a balancing tool, not just as a dessert ingredient. It rounds out strong flavors like soy sauce, garlic, and fermented pastes.

Climate and Food History

Food culture is always connected to history and environment.

Taiwan’s warm and humid climate meant that food preservation was important. Sugarcane production was also historically significant in Taiwan, especially in the south. Over time, sweetness naturally became part of seasoning rather than something separate.

Sweetness as a Cultural Difference

What I find funny is that Taiwanese people often think Western food is “too sweet,” while I often find Taiwanese food quite sweet. Even more noticeable is ordering drinks in tea shops. 

I usually drink unsweetened tea at home, so I thought ordering “no sugar” drinks in Taiwan would be easy for me. But many shop-bought teas taste much stronger and more astringent than what I am used to. Because of that, I often find I cannot drink them comfortably without at least a little sweetness to soften the flavor.

At the same time, what Taiwanese tea shops consider “low sugar” can still taste quite sweet to me, which shows how differently sweetness is perceived.

Polish Food: Less Sweet, More Clearly Savory

In contrast, traditional Polish cuisine tends to separate sweet and savory more clearly. Savory dishes usually rely on salt, herbs like dill, marjoram, and parsley, and sour elements such as pickles, fermented cabbage, and sour soups.

Sweetness is typically reserved for desserts, pastries, or fruit-based dishes.

That’s why dishes like sweet pierogi or fruit noodles feel so distinctive in Poland - they sit in a category that doesn’t exist in many other cuisines.

My Personal Adjustment

When I first tried Taiwanese food, I sometimes thought, “Why is this sweet?” Now I don’t really notice it anymore. In fact, I’ve come to appreciate how the sweetness softens stronger flavors.

At the same time, when I return to Poland, I sometimes realize how “clean” and purely savory Polish food tastes in comparison. It’s interesting how your perception of taste changes depending on where you live.

And yes - Taiwanese food can also be quite sneaky. You don’t feel like you’ve eaten dessert, but sometimes you still wonder why your clothes feel tighter afterward!

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Brownie Bottom Cherry Cheesecake

Cherries aren't a common fruit in Taiwan, so I felt lucky when I found some frozen ones from Poland! They had a sour taste, so I didn't enjoy eating them on their own, but they were fantastic in a cake, adding extra flavor.

Ingredients

Brownie:

- 1 egg

- 70g brown sugar

- 60 ml oil

- 50g cornstarch

- 30g cocoa powder

Cheesecake:

- 250g cream cheese

- 2 eggs

- 35g sugar

- 60g cherries, fresh or frozen

Instructions

1. Preheat your oven to 180°C (350°F). Grease a round cake pan or line it with parchment paper.

2. Prepare Brownie Bottom:

   - In a mixing bowl, beat together the egg, brown sugar, and oil until well combined.

   - Sift in the cornstarch and cocoa powder. Mix until smooth and well combined.

   - Pour the brownie batter into the bottom of the prepared cake pan and spread it out evenly. Reserve some for the topping.

   - Bake at 180 degree Celsius for 10 minutes.

3. Prepare Cheesecake Layer:

   - In another mixing bowl, beat the cream cheese until smooth and creamy.

   - Add the eggs and sugar, and continue beating until well combined and smooth.

4. Assemble:

   - Pour the cheesecake batter over the brownie layer.

   - Smooth out the top with a spatula.

   - Arrange the cherries on top of the cheesecake layer and add the rest of brownie batter.

5. Bake in the preheated oven for about 25-30 minutes, or until the cheesecake is set and the edges are slightly golden brown.

6. Cool and Serve:

   - Remove the cheesecake from the oven and let it cool in the pan for about 20-30 minutes.

   - Once cooled, carefully remove the cheesecake from the pan and transfer it to a serving plate.

   - Allow it to cool completely before slicing and serving.

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Rou Zao Fan - Taiwanese Braised Pork Rice

Rou Zao Fan (肉燥饭) is a classic Taiwanese dish featuring minced pork over rice, similar to a Lu Rou Fan. It's also known as "Lu Rou Fan" (滷肉飯), though there are slight regional differences between the two. 

he pork is minced or finely chopped and cooked with a blend of soy sauce, rice wine, sugar, garlic, and various spices until it becomes tender and flavorful. The cooking process usually includes braising the meat for a rich, savory taste.

Common spices include star anise, cinnamon, and sometimes five-spice powder, which add depth to the dish. It's often garnished with chopped green onions, fried shallots, or pickled vegetables to add texture and contrast. Served over a bed of steamed white rice, which absorbs the flavorful sauce from the minced pork. Rou Zao Fan is a comforting and hearty meal, popular in Taiwan for its delicious simplicity and rich flavors.

Ingredients

- 250g minced pork

- 2 tbsp oil

- 1 teaspoon minced ginger

- 1/2 cup chopped shallots

- 1/8 teaspoon 5 spice powder

- 1 tbsp rice wine

- 1 teaspoon sugar

- 1 tbsp light soy sauce

- 1/2 tbsp dark soy sauce

- 1/2 tbsp oyster sauce

- White pepper, to taste

- 250 ml water

- Boiled eggs

Instructions

1. Heat the oil in a large pan or skillet over medium heat.

2. Add the minced ginger and chopped shallots to the pan. Cook until they become translucent and fragrant.

3. Add the minced pork to the pan. Break up any large clumps and cook until the pork is browned and cooked through.

4. Once the pork is cooked, add the rice wine, sugar, light soy sauce, dark soy sauce, oyster sauce, and 5 spice powder to the pan. Stir well to combine and evenly coat the pork with the seasonings.

5. Pour in the water and bring the mixture to a simmer.

6. Carefully add the boiled eggs to the pan, gently nestling them into the pork mixture.

7. Reduce the heat to low and cover the pan. Allow the pork and eggs to simmer in the sauce for about 20 minutes.

8. Once the pork is tender and the sauce has thickened slightly, remove the pan from the heat.

9. Serve hot, with steamed rice and your favorite vegetables on the side.

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