Kapsomér

Kapsomér is a traditional Czech and Slovak dish originating from the regions of Moravia and Slovakia. The name derives from the Czech word *kapsa*, meaning "pouch" or "sack," referring to the dish's distinctive preparation method. Kapsomér consists of a filling of minced pork, onions, breadcrumbs, and spices, wrapped in a thin layer of dough, often made from flour, water, and sometimes eggs. The dough is typically rolled out very thinly and cut into small squares or rectangles, which are then filled and folded into a pouch-like shape before being baked or fried.

The dish is commonly served as a side or main course, often accompanied by sauerkraut, potatoes, or a simple salad. Variations exist depending on regional preferences, with some versions including additional ingredients like mushrooms, cheese, or herbs. In Slovakia, kapsomér is sometimes referred to as *kapustnica* when prepared with cabbage as part of the filling.

Historically, kapsomér was a practical way to use leftover ingredients, making it a staple in rural households. Its preparation requires skill, particularly in rolling the dough thinly enough to avoid a tough texture. Today, it remains a beloved dish in Central European cuisine, often enjoyed during family gatherings or festive meals. While less common in modern fast-paced lifestyles, it continues to be cherished for its hearty flavor and nostalgic appeal.