Large, dense potato dumplings stuffed with seasoned ground meat, boiled and served with melted butter and crispy bacon.
Pyzy is a real, traditional Polish dish, known as Polish Steamed Potato Dumplings with Meat. Large, dense potato dumplings stuffed with seasoned ground meat, boiled and served with melted butter and crispy bacon.\n\nPyzy are a traditional dish from central and eastern Poland, particularly associated with Warsaw's cuisine, historically valued as a filling, inexpensive meal that could stretch a small amount of meat across a whole family.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Polish home cooking, not a generic stand-in for a search term.
Serves 6
Sauté the diced onion until soft, then mix with ground pork, salt and pepper; cook the filling through in a pan until no longer pink, then cool.
Combine the riced potato, flour, egg and salt into a soft, pliable dough.
Divide the dough into large balls, flatten each into a disc, place a spoonful of cooled meat filling in the center, and fold the dough around it to seal completely into a large ball.
Cook the dumplings in a large pot of gently simmering salted water for 15 to 18 minutes, until they float and are cooked through.
While the dumplings cook, fry the diced bacon until crisp.
Drain the dumplings, top with melted butter and the crispy bacon, and serve hot.
Cook the meat filling fully before stuffing the dumplings — since pyzy are quite large, the raw center wouldn't cook through in the boiling time otherwise.
Seal the dough completely around the filling with no gaps, or it will leak out during the long boil.
These dumplings are large and filling — plan on one or two per person as a full meal, not a side dish.
A meatless version is filled with sautéed mushrooms and onions instead of pork.
Serve with fried onions instead of bacon for a simpler topping.
A sweet version filled with plums is a traditional summer variation.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.
Pyzy are a traditional dish from central and eastern Poland, particularly associated with Warsaw's cuisine, historically valued as a filling, inexpensive meal that could stretch a small amount of meat across a whole family.
The dough seal wasn't tight enough, or the water was boiling too hard — simmer gently and pinch the seams firmly closed.
Yes, shape them and refrigerate for a few hours before boiling, or freeze uncooked and boil directly from frozen with a few extra minutes.
Pyzy are much larger, round dumplings with the filling sealed fully inside a thick potato dough, rather than the flatter, folded-over shape of pierogi.
Per serving (320g / 11.3 oz) · 6 servings total
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