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:
- Klops – meat loaf
- Cooked minced kotlety (meat balls/burgers)
- Meat filling for pierogi.
- Half a grated onion
- 25g of melted butter
- 1-2 tablespoons of dried breadcrumbs – bułka tarta
- Salt & pepper
Method – Filling
- Mix all the ingredients together to make a stiff filling.
- Season to taste.
Making the pyzy
- You are aiming for balls around the size of a large walnut.
- Take a small handful of the mixture and shape it into a flat disc.
- Place this onto a floured board.
- Add a teaspoon amount of the meat filling.
- Bring the potato mixture around the filling and with floured hands shape into a ball.
- Repeat this with the rest of the potato mixture and meat filling mixture.
- Have ready a large pan of boiling water to which you have added some salt.
- Place around 5 pyzy at a time into the hot water.
- Let them rise to the top then simmer for 4 – 6 minutes, depends on the size – not too long as they will start to disintegrate.
- Remove with a slotted spoon and place in a colander over a pan.
- Place into a warm serving dish and top with skwarki – crispy smoked bacon bits, slightly charred onions, a mixture of the two or just melted butter.
- Keep the dish warm and continue adding to the pyzy in the dish as they cook.
- The fat in the topping stops them sticking together.
Serving tureen – Gaywood by Ridgeway – Made in England.
In Polish cookery there are many items, made with flour or potatoes, which when you look up English words to describe them, you find just one word … dumplings!
Some are similar – some quite different – some I have already written about – some I will be doing in the future.
Below is a list – with links to those already written about.
This has been updated to include all new recipes.