Polish
Pyzy z mięsem
Traditional Polish potato dumplings made from a mix of raw grated and cooked potatoes, filled with seasoned meat. They are boiled until tender and served hot with golden onion and crispy skwarki.
Watch it madeMenu Dorotki · 21:59
Ingredients
- Starchy potatoes, peeled750g
- Potato starch2-3 tbsp
- Salt1 1/2 tsp, divided
- Cooked pork shoulder or mixed pork and beef, finely minced200g
- Onion, finely chopped1 small
- Lard or butter1 tbsp
- Dried marjoram1/2 tsp
- Black pepper1/4 tsp
- Bacon or smoked pork belly, diced60g
- Onion, sliced for serving1/2 small
Method
- Boil 250g of the potatoes in salted water until tender, then drain well, mash or rice them, and let them cool completely.
- Finely grate the remaining 500g raw potatoes on the smallest holes of a grater.
- Place the grated raw potatoes in a clean cloth and squeeze very firmly over a bowl until as dry as possible.
- Let the squeezed potato liquid stand for 5 minutes, then carefully pour off the liquid and keep the white potato starch settled at the bottom.
- Combine the raw grated potatoes, cooked mashed potatoes, reserved potato starch, 2 tablespoons potato starch, and 1 teaspoon salt in a bowl.
- Knead briefly to form a soft but shapeable dough, adding the remaining potato starch only if the mixture feels too wet.
- For the filling, fry the finely chopped onion in lard or butter until golden, then mix it with the minced cooked meat, marjoram, black pepper, and 1/2 teaspoon salt.
- Divide the potato dough into 6 equal portions with damp hands.
- Flatten each portion into a thick round, place a spoonful of meat filling in the center, and seal the dough around it to form an oval dumpling.
- Bring a wide pot of salted water to a gentle boil, then reduce to a steady simmer.
- Lower the pyzy into the water in batches and cook gently for 8-10 minutes after they float, avoiding a rolling boil.
- Meanwhile, fry the diced bacon or smoked pork belly until crisp, then add the sliced onion and cook until golden.
- Lift the pyzy out with a slotted spoon, drain briefly, and serve hot topped with the bacon, onion, and rendered fat.
Common questions
Can I substitute the cooked pork shoulder with another meat in pyzy z mięsem?
Yes. Use finely minced leftover roast pork, cooked ham, beef, or a pork-beef mix. Keep the filling fairly dry and well-seasoned; very wet meats make the dumplings harder to seal and more likely to break.
How long does it take to make pyzy z mięsem from start to finish?
Plan on about 1.5 to 2 hours. The longest parts are boiling and cooling the potatoes, squeezing the raw potatoes dry, and shaping the dumplings. Work faster once the potato dough is mixed so it doesn’t turn watery.
What are the most common mistakes when making pyzy z mięsem?
The biggest mistake is leaving too much moisture in the raw potatoes, which makes the dough sticky and weak. Also avoid over-kneading, using filling that’s too wet, or boiling too hard, which can crack the dumplings.
Can I make pyzy z mięsem ahead or freeze them?
Yes. Uncooked dumplings can be chilled for a few hours, but not too long because the potatoes darken and the dough softens. For freezing, freeze them first on a tray, then bag them; cook from frozen in gently simmering water.
How should pyzy z mięsem be served?
Serve hot with crisp bacon, sautéed sliced onion, and a little melted butter or lard. They also pair well with sour cream or browned onions. Keep the water only gently simmering so they stay smooth and intact.