Pyzy Z Mięsem (Polish Potato Dumplings with Meat Filling)

🧂 Ingredients

• 1 kg (about 2.2 lbs) Raw potatoes(Starchy varieties like Russets or Yukon Golds work best.)
• 100g (about 3/4 cup) Potato flour (or potato starch)(This helps bind the dough. If unavailable, tapioca starch can be a substitute, though the texture might differ slightly.)
• 200g (about 1 cup) Cooked and mashed potatoes(Leftover mashed potatoes without butter or milk are ideal. This adds tenderness to the dough.)
• 300g (about 2/3 lb) Ground pork(For the filling.)
• 1 medium Yellow onion(Finely minced for the filling.)
• 1 teaspoon Salt(For the filling, adjust to taste.)
• 1/2 teaspoon Black pepper(Freshly ground, for the filling, adjust to taste.)
• for serving Pork fat (lard) or butter(Optional, for sautéing the onion and for serving. Crispy pork cracklings (skwarki) are traditional.)
• as needed Water(For steaming.)

👨‍🍳 Instructions

1. 1

   Prepare the potato dough: Peel the raw potatoes and grate them using the finest setting on a box grater or a food processor. Immediately place the grated potato into a cheesecloth-lined sieve or a clean kitchen towel. Squeeze out as much liquid as possible – the drier the potato pulp, the better the texture of the pyzy. Reserve the squeezed-out potato liquid.

   ⏱️ 20 minutes
2. 2

   Allow the reserved potato liquid to sit for about 5-10 minutes. Carefully pour off the clear liquid, leaving the settled potato starch at the bottom of the bowl. Add this starch to the squeezed potato pulp.

   ⏱️ 10 minutes
3. 3

   In a large bowl, combine the squeezed potato pulp, the reserved potato starch, potato flour, and the mashed potatoes. Mix thoroughly until a cohesive dough forms. It should be soft but not overly sticky. If it feels too wet, add a little more potato flour, a tablespoon at a time. Cover the dough and set aside.

   ⏱️ 5 minutes
4. 4

   Prepare the meat filling: Finely mince the onion. In a separate bowl, combine the ground pork, minced onion, salt, and pepper. Mix well until everything is evenly distributed. You can optionally sauté the onion in a little pork fat until softened before mixing with the pork for a more developed flavor.

   ⏱️ 15 minutes
5. 5

   Assemble the pyzy: Lightly flour your hands. Take a portion of the potato dough (about the size of a golf ball). Flatten it into a disc in your palm. Place about 1 tablespoon of the meat filling in the center. Carefully fold the dough edges up and around the filling, pinching to seal completely, and then gently roll it into a smooth, round dumpling. Ensure there are no cracks where the filling can escape.

   ⏱️ 20 minutes
6. 6

   Prepare for steaming: Fill a large pot or steamer with about 2-3 inches of water and bring it to a rolling boil over high heat. Line the steamer basket or insert with parchment paper or cabbage leaves to prevent sticking.

   ⏱️ 5 minutes
7. 7

   Steam the pyzy: Carefully place the formed dumplings into the boiling water steamer basket, ensuring they do not touch each other (they will expand slightly). Cover the pot tightly and reduce the heat to medium-high, maintaining a strong steam. Steam for approximately 25 minutes, or until the dumplings are firm, slightly puffed, and cooked through. You can test one by carefully removing it and cutting it open to check that the meat is fully cooked and the dough is tender.

   ⏱️ 25 minutes
8. 8

   Serve: While the pyzy are steaming, prepare the serving. Traditionally, finely diced pork belly or bacon is rendered until crispy to make 'skwarki' (cracklings), and the rendered fat is used. Serve the hot pyzy immediately, drizzled with the rendered pork fat, melted butter, or topped with crispy pork cracklings. A dollop of sour cream is also a delicious accompaniment.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓Squeeze the grated raw potatoes as dry as possible to achieve the best texture. Excess moisture will make the dough sticky and heavy.
• ✓Steaming is crucial for light and fluffy pyzy. Boiling can cause them to break apart and become waterlogged.
• ✓Ensure the dumplings are sealed tightly to prevent the filling from leaking out during steaming.
• ✓If the dough becomes too sticky while forming, lightly dust your hands and the work surface with potato flour.

🔄 Variations

• Mushroom Filling: Sauté finely chopped mushrooms with onion and herbs for a vegetarian filling.
• Plain Pyzy (Pyzy Bez Mięsa): Omit the meat filling and serve plain, perhaps with a mushroom sauce or fried onions.
• Sweet Filling: For a dessert version, fill with sweetened cheese or fruit (though this is less traditional for 'pyzy z mięsem').

🥗 Nutrition

Per serving