Pyzy z Miesem (Potato Dumplings with Meat)

Potato pastries are typical for Polish cuisine. Especially when it comes to utilizing potato leftovers. Even though Pyzy might seem complicated and time consuming at the first sight, in fact they are very easy to prepare. And they’re so yummy, a truly Polish cuisine flavor!

Prep time: 30 min, moderate
Cook time: 30 min
Awaiting time: 1 hour
Serves: about 16 dumplings (for 3 people)

1 kg potato
2 tablespoons potato flour
2 tablespoons wheat flour
300g minced pork
1 cloves of garlic
Pinch of salt
Pinch of black pepper
1 teaspoon curry
1 teaspoon grinded nutmeg
1 teaspoon sweet red pepper powder
1 onion
100g bacon
2 tablespoon oil


1.     Peel, wash and boil potatoes. Leave them to cool down (you can use leftover potato after last night dinner). Press them with a potato press (on the photo below).

2.     Heat oil on a frying pan and fry lightly minced meat, adding pepper powder, curry, garlic, salt and black pepper.
3.     Pressed potato put into a mixing bowl. Mix them with flours.
4.     Shape little balls of the potato mixture (about 16), and flatten them. 

5.     Fill the balls with a teaspoon of minced meat. Close the ball and shape it.
6.     Boil water in a stock pot. Put the filled balls into the boiling water, and cook them as long as they float to the top of water. Leave them for 3 more minutes, then take them out with a spoon.
7.     Chop onion and bacon, and fry them on a frying pan. Pour them over ready to serve dumplings. Enjoy!

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