Krupky

Krupky is a type of dumpling or dough product found in various Central and Eastern European cuisines. The name "krupky" is derived from the Czech word for groats or grits, often referring to buckwheat, a common ingredient in traditional recipes. While the exact composition can vary regionally, krupky typically consists of flour, eggs, and sometimes a binder like semolina or breadcrumbs.

In Czech cuisine, krupky are often served as a side dish or incorporated into soups and stews. They can be boiled or steamed and are known for their slightly chewy texture. Some variations include krupky made with cooked potatoes or ground meat. The preparation involves mixing the ingredients to form a dough, which is then shaped into small balls or flattened pieces and cooked in boiling water or broth.

In Poland, a similar dish is known as "kluski," which can encompass a wider range of dumplings. However, krupky specifically refers to those made with a buckwheat base. These buckwheat krupky are often served with hearty stews or mushroom sauces, offering a distinct nutty flavor. The simplicity of krupky makes it a versatile accompaniment to a variety of savory dishes, highlighting its role as a staple in traditional home cooking.