Pyzy
The dough for these famous Polish potato meat dumplings is made with mashed or grated raw potatoes – or occasionally a combination of both – mixed with flour, salt, and eggs in order to create a pliable and soft batter for the dish.
Even though they can be eaten plain, pyzy are usually made with a delectable stuffing hidden inside the dough. The most common choice of filling is minced meat, usually a mix of pork and beef, which is frequently enriched with onions, sautéed mushrooms, or traditional Polish cottage cheese.
The stuffing is placed inside the dough, and the package is then rolled into a small round ball and boiled. The finished pyzy are soft and delicate, and their mild doughy exterior perfectly complements the rich, meaty filling. They are occasionally shallow-fried, giving them a thin and crunchy outer layer. Read more
Pyzy are most commonly served with a topping of sautéed onions, pieces of fried bacon, meat dripping, and salty pork cracklings. This hearty and nourishing winter treat is usually served as a main course. In Poznán, the pyzy are made with yeast dough and can be stuffed or plain.
The dumplings are usually served with duck meat and red cabbage.
