Pyzy
“Round, pillowy potato dumplings made from a mix of grated raw and boiled potato, often stuffed with seasoned minced meat. They are steamed or boiled until soft and bouncy, then served with melted bacon fat or gravy. A filling comfort dish from central and northern Poland.”
Where it comes from
Round potato dumplings from the Polish kitchen — smooth balls of grated-and-mashed potato dough, served plain under crackling or stuffed with seasoned meat. Filling, frugal and deeply homely, they are weekday comfort across Poland.
On the plate
Each dumpling is springy and soft, yielding to reveal a savory pocket of juicy minced meat. The slick of smoky bacon fat and sweet fried onion makes them irresistible. They sit warm and satisfying, the definition of homestyle comfort.
How it works
Mixing boiled and raw grated potato balances starch for a dough that is both cohesive and light, while a little starch binds it so the dumplings hold their shape. Gentle steaming cooks them evenly without waterlogging.
Variations
Pyzy z mięsem (meat-stuffed), pyzy drożdżowe (yeasted steamed buns), unstuffed pyzy with bacon, sweet cottage-cheese filling
On the Palate
Ingredients
Serves 4
How it's made
8 steps · Show ↓25 min active · 20 min waiting
How it's made
8 steps · Show ↓- 120 min
Boil half the potatoes, mash them, and let them cool.
- 28 min
Grate the remaining raw potatoes and squeeze out excess liquid.
- 37 min
Combine both potatoes with starch, egg, and salt into a smooth dough.
- 410 min
Fry minced meat with onion and season well for the filling.
- 512 min
Flatten a piece of dough, add filling, and seal into a smooth ball.
- 64 min
Set the dumplings in a steamer basket without crowding.
- 718 min
Steam until the dough is cooked through and slightly glossy.
- 83 min
Serve hot, drizzled with rendered bacon fat and fried onion.
