Pyzy are potato dumplings, usually stuffed with meat and then boiled.
Traditionally they are served with some skwarki – crispy smoked bacon bits or slightly charred onions, a mixture of the two or just melted butter poured over them.
There are many recipes, some made with raw potato, others with boiled or steamed potatoes and some using a mixture of the two.
I have found that using a 50:50 mixture of fine grated raw potatoes and boiled potatoes gives the best results.
You will need some flour, which can be wheat flour, potato flour or a mixture of the two (I prefer just wheat).
You also need eggs or egg yolks – around 1 egg to 1 kilo of potatoes.
For the filling you needs some cooked meat such as from a klops – meat loaf, cooked kotlety (meat balls/burgers) or meat filling for pierogi.
My mother never made pyzy and I must admit the first time I had them in Poland, I thought they were much too big & heavy! Since them I have tried out many different version and have liked them very much.
In Gvara, a restaurant in Gdańsk, I tried a soup with some pyzy in it. It was utterly delicious.
Dried mushroom consommé with thin sliced mushroom carpaccio* and pyzy filled with pork & shrimp.
* Usually thinly sliced raw meat or fish -named by Giuseppe Cipriani (1900 – 1980) bar owner in Venice, because of the colours used by the Venetian Painter Vittore Carpaccio.
750g of raw potatoes
750g of cold boiled potatoes
1 egg and 1 yolk
1-2 tablespoons of plain flour & extra for dusting
Grate the raw potatoes using a fine grater.
Place the potatoes on a clean tea cloth.
Squeeze out as much liquid as possible.
Mash or use a ricer to get the boiled potatoes smooth and lump free.
Mix the two sorts of potato together in a large bowl.
Add the egg and the yolk and mix together.
Add enough flour to make a stiff dough.
Add some salt.
Ingredients – Filling
250g of cooked and then minced or finely chopped meat(usually pork)
such as from: