Pyzy

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Peel all the potatoes. Cook half of them until very tender, then drain and mash thoroughly until smooth.

   Ca. 15 min.

   Kokkens note: Ensure there are no lumps in the mashed potatoes for a smooth dumpling texture.

2. 2

   Finely grate the remaining raw potatoes. Place the grated raw potatoes in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible.

   Ca. 10 min.

   Kokkens note: Removing excess water is crucial for the pyzy to hold their shape.

3. 3

   Combine the mashed cooked potatoes and the squeezed raw grated potatoes in a large bowl.

   Ca. 1 min.

4. 4

   Add the potato starch, egg, and salt to the potato mixture. Mix well until a uniform dough forms.

   Ca. 2 min.

   Kokkens note: Do not overmix; just combine until the ingredients are incorporated.

5. 5

   Bring a large pot of salted water to a rolling boil.

   Ca. 5 min.

6. 6

   Wet your hands and form the potato dough into small, round or oval dumplings, about 5 cm in diameter.

   Ca. 5 min.

   Kokkens note: Wetting your hands prevents the dough from sticking and makes shaping easier.

7. 7

   Carefully drop the pyzy into the boiling water, ensuring not to overcrowd the pot. Cook in batches if necessary.

8. 8

   Once the pyzy float to the surface, reduce the heat to a gentle simmer and cook for an additional 5-8 minutes.

   Ca. 8 min.

   Kokkens note: The cooking time depends on the size of the pyzy; they should be cooked through but still firm.

9. 9

   Remove the cooked pyzy with a slotted spoon and drain thoroughly.

   Ca. 1 min.

10. 10

    Serve hot, traditionally with melted butter, fried bacon, or a rich gravy.