Pyzy ziemniaczane z mięsem - Potato dumplings with meat

Published: February 5th, 2024 - Last updated: March 1st, 2024

Polish cuisine is rich in flavors, and one of the most traditional dishes are potato dumplings with meat (pyzy ziemniaczane z mięsem). This classic dish is like a showcase of the Polish table, attracting gourmets from all corners of the country. Today we will explore the secrets of preparing delicious potato dumplings. Discover both their culinary history and the secrets of home cooking.

Pyzy are prepared from grated raw potatoes. You can also combine cooked and grated raw. A little flour is sometimes added to the basic recipe. The remaining ingredients are salt, egg and stuffing. That's all you need to enjoy a delicious and filling meal.

History

The history of 'pyz ziemniaczanych' goes deep into the tradition of Polish cuisine. The first mentions of similar dishes date back to the Middle Ages. Back then, flour was used instead of potatoes. Pierogi in various forms began to dominate Polish tables. Pyzy, although similar to dumplings, differs in form and preparation method. Potato-based dishes evolved in the late seventeenth century as potatoes became more widespread in the area.

At first, these were poor dishes, making perfect use of leftover meat. Pyzy were originally a typical dish for rural people. They were prepared to quickly and satisfactorily satisfy the hunger of farmers working in the fields. Over the years, they have evolved and their fillings have come to include a variety of meats, from traditional pork to chicken or lamb.

Recipe informations:

Preparation

55 minutes

Total

60 minutes

Yield

Servings 35

4 (1)

Ingredients for pyzy

2 kg potatoes (raw or a mixture of raw and cooked)
70 g potato flour (a little for dusting)
a pinch of salt

Ingredients for Stuffing

500 g of cooked poultry meat (can be made from broth)
1 onion
1 cooked carrot (optional)
2 cloves of garlic (optional)
50 ml of broth or broth
marjoram to taste
salt and pepper to taste

Steps

1. Step

Start by preparing the unique stuffing. Remove the bones from the poultry meat and then grind it using a food processor. If you have cooked carrots on hand, grind them too, adding a unique flavor to the mixture. Chop the turned onion into small cubes and press the garlic, without the skin, through a press. Fry in a heated pan with a little fat until golden brown, then add to the meat.

2. Step

Then pour the broth into this tasty mixture, add salt, pepper and garnish with marjoram. Mix everything thoroughly, creating a composition full of flavors.

3. Step

Moving on to the second stage, let's focus on the delicious cake. Divide the potatoes into two equal parts. Cook the first one in salted water, and when they are ready, strain them and crush them into a smooth puree. Grate the second part, without the skin, on a small grater. Squeeze out the excess water (saving it for later) and add it to the previously cooked potatoes. Season the mixture lightly with salt. Remove the starch from the squeezed water and add it to the dough.

4. Step

Gradually add potato flour, stirring constantly to obtain a uniform, soft and elastic dough. Form a roll from this unique mass and then tear off pieces of equal size. Gently flatten each of them with your hands, add the aromatic meat filling and form balls. Lightly browned in flour, they will be ready for the next stage.

5. Step

Now boil water in a pot, add a little salt and then gently add the dumplings with meat in batches. Cook them for about 5 minutes from the moment they rise to the surface.