Pyzy
Pyzy are traditional Polish potato dumplings, known for their chewy texture and hearty nature. Made from a mix of raw and cooked potatoes, they are often served as a side dish with meat or a main course with fried bacon and onion.
An original recipe by Forkin
- Total time
- 50 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 260 kcal
Allergen information: may contain eggs. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 1,000 gpotato, peeled, half cooked, half raw
- 50 gpotato starch
- 1 pcsegg
- 0.5 tspsalt
Equipment
masher · grater · slotted spoon · large bowl · large pot · kitchen towel
The method
Step by step
- 1
Peel all the potatoes. Cook half of them until very tender, then drain and mash thoroughly until smooth.
About 15 min
Cook’s note: Ensure there are no lumps in the mashed potatoes for a smooth dumpling texture.
- 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.
About 10 min
Cook’s note: Removing excess water is crucial for the pyzy to hold their shape.
- 3
Combine the mashed cooked potatoes and the squeezed raw grated potatoes in a large bowl.
About 1 min
- 4
Add the potato starch, egg, and salt to the potato mixture. Mix well until a uniform dough forms.
About 2 min
Cook’s note: Do not overmix; just combine until the ingredients are incorporated.
- 5
Bring a large pot of salted water to a rolling boil.
About 5 min
- 6
Wet your hands and form the potato dough into small, round or oval dumplings, about 5 cm in diameter.
About 5 min
Cook’s note: Wetting your hands prevents the dough from sticking and makes shaping easier.
- 7
Carefully drop the pyzy into the boiling water, ensuring not to overcrowd the pot. Cook in batches if necessary.
- 8
Once the pyzy float to the surface, reduce the heat to a gentle simmer and cook for an additional 5-8 minutes.
About 8 min
Cook’s note: The cooking time depends on the size of the pyzy; they should be cooked through but still firm.
- 9
Remove the cooked pyzy with a slotted spoon and drain thoroughly.
About 1 min
- 10
Serve hot, traditionally with melted butter, fried bacon, or a rich gravy.
Per serving
Nutrition
- Calories
- 259.5kcal
- Protein
- 6.7g
- Carbs
- 54g
- Fat
- 1.6g
- Fibre
- 5.6g
- Sugar
- 2.1g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover pyzy in an airtight container in the refrigerator.
Reheat gently in a pan with a little butter or by steaming until warmed through.
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