Polish Meat-Filled Potato Dumplings
Pyzy z Mięsem
Pyzy z Mięsem are traditional Polish potato dumplings, characterized by their soft, slightly chewy texture and a savory minced meat filling. Made from a combination of cooked and raw potato dough, these dumplings are typically boiled and served with a side of fried onions and a dollop of sour cream or mustard, making for a hearty and comforting meal.
🧂 Ingredients
- For the Dough:
- 1 kg Boiled potatoes, mashed
- 500 g Raw potatoes, grated
- 1 cup Potato flour (or all-purpose flour)
- 1 Egg
- 1 tsp Salt
- For the Filling:
- 400 g Ground pork or beef (or a mix)
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 1 tsp Dried marjoram
- to taste Salt and black pepper
- 2 tbsp Oil for frying
- For Serving:
- 3 tbsp Butter
- 1 medium Onion, sliced
- for serving Sour cream or mustard
👨🍳 Instructions
- 1
Prepare the filling: Heat oil in a skillet over medium heat. Add the finely chopped onion and sauté until translucent. Add the ground meat, minced garlic, marjoram, salt, and pepper. Cook, breaking up the meat with a spoon, until browned and cooked through. Drain off any excess fat and set aside to cool.
💡 Tip: Using a mix of pork and beef provides a richer flavor and better texture for the filling. - 2
Prepare the dough: Squeeze the grated raw potatoes through a cheesecloth or fine-mesh sieve to remove most of the liquid (reserve the liquid). In a large bowl, combine the mashed boiled potatoes, the squeezed raw potato pulp, potato flour, egg, and salt. Mix until a cohesive dough forms. If the dough is too sticky, add a little more potato flour or the reserved potato liquid.
💡 Tip: The raw potato adds a unique texture to the dumplings. Squeezing out excess liquid is crucial to prevent a gummy dough. - 3
Form the dumplings: Take a portion of the dough (about the size of a golf ball) and flatten it in your palm to form a disk. Place about 1-2 tablespoons of the meat filling in the center. Carefully fold the dough edges up and around the filling, sealing it completely to form a round dumpling. Roll gently between your palms to smooth the shape.
💡 Tip: Work quickly as the dough can become sticky. Lightly flour your hands if needed. - 4
Cook the dumplings: Bring a large pot of salted water to a rolling boil. Gently drop the dumplings into the boiling water, being careful not to overcrowd the pot (cook in batches if necessary).
💡 Tip: Boiling water is essential for the dumplings to cook properly and not stick together. - 5
Once the dumplings float to the surface, continue to cook for another 3-5 minutes. They should be cooked through.
💡 Tip: The floating indicates they are cooked internally, but a few extra minutes ensure the dough is fully done. - 6
Remove the dumplings with a slotted spoon and drain well. While the dumplings are cooking, melt butter in a skillet and sauté the sliced onion until golden brown and caramelized.
💡 Tip: Caramelized onions add a sweet and savory depth to the dish. - 7
Serve the pyzy hot, topped with the sautéed onions, and a dollop of sour cream or a spoonful of mustard.
💡 Tip: Pyzy z Mięsem are best enjoyed immediately after cooking.
💡 Pro Tips
- ✓If you can't find potato flour, all-purpose flour can be used, but the texture might be slightly different.
- ✓Leftover cooked meat from a Polish roast or soup (like Rosół) can be used for the filling.
- ✓Freezing uncooked pyzy: Place formed dumplings on a baking sheet lined with parchment paper and freeze until solid. Transfer to a freezer bag. Cook from frozen, adding a few extra minutes to the boiling time.
✨ Twist Ideas
Inspiration for your own version of this recipe
- For a vegetarian version, omit the meat filling and use a mushroom or sauerkraut filling instead.
- Add a pinch of caraway seeds to the filling for an extra layer of flavor.
- Serve with a drizzle of melted bacon fat for added richness.