Polish Meat-filled Potato Dumplings {Pyzy z Mięsem}
Poles found about a million ways to make a dumpling. There are kopytka, kluski śląskie, fruit filled dumplings {knedle}, mushroom filled, sauerkraut filled, you name it. This is just one more variation of it. These potato dumplings are called Pyzy z mięsem {pih-zih z myeh-sehm] and they are soft and doughy, slightly larger than a golf ball, filled with minced meat, spiced with aromatic marjoram, garlic and sautéed onion. Filling is similar to the one used for meat-filled pierogi. They are perfectly delicious just garnished with sautéed onion but I’ve also seen them served with mushroom sauce. I like to eat them with sautéed onions only, that’s how we ate it in my home, and that’s what I’m sticking to.
Polish Meat-filled Potato Dumplings {Pyzy z Mięsem}
Ingredients
- FILLING:
- ½ lb / 250 g of pork shoulder
- ½ lb / 250 g of stew beef
- ½ tsp of salt
- ½ tsp of pepper
- ½ tsp of onion powder
- 2 small cloves of garlic
- Oil of sautéing
- ½ of a large onion, chopped
- 1 tbsp of butter / oil
- ½ c / 120 ml of chicken, beef or vegetable broth
- ¼ tsp of salt
- ¼ tsp of pepper
- 2 more garlic cloves, minced
- ½ tbsp of marjoram
- DOUGH:
- 2 lbs / 1 kg of boiled potatoes
- 1 lb / 500 g of raw potatoes
- ¼ of an onion
- 1 egg
- A pinch of salt
- ¾ c / 140 g of potato flour
- ¾ c / 90 g of all-purpose flour
Instructions
To make the filling: sprinkle salt, pepper and onion powder over cubed pork and beef, add crushed garlic. Sauté in a couple tablespoons of oil until cooked and edges of the meat are golden brown. Set aside to cool.
Sauté the onion until golden brown. Set aside to cool.
When meat cools off, mince in a food processor or meat grinder. When smooth, add broth, sautéed onion, salt, pepper, garlic and marjoram. Mix well to combine. Taste, and add more salt, if needed.
To make dumplings: boil peeled potatoes (or use leftover potatoes). Set aside to cool. When cooled off, mash with a hand masher (or use a potato press) until smooth.
Place raw potatoes, onion and ¼ cup of water in a blender and blend until smooth. Place a cheesecloth over a strainer and pour raw potato mixture into it. Let drain for a few minutes. Twist the cloth and squeeze some of the water out, but not all.
Add raw potato mixture to boiled mashed potatoes, add egg, a pinch of salt, and both flours. Mix to form dough. It should be pretty sticky but not fall apart.
Using a ¼ cup measuring cup or an ice cream scoop, scoop potato mixture onto your hand and form a circle. Fill the circle with as much meat as you can fit, and fold the sides of the circle up to close the dumpling (see photos). When closed, roll in your palms to even out the balls.
Fill a large pot with water, add salt and a splash of oil and bring to boil. Drop dumplings into boiling water in batches. Stir gently and boil on low for about 5 min from the time the water starts bubbling.
Take out and serve immediately garnished with sautéed onion. If serving later, spread them on an oiled surface, so they don't stick. To reheat, drop in simmering water for 2-3 minutes.
Notes
This is a good weekend recipe as they take a little bit of time to prepare.
Since this recipe is a bit extensive, this is a great opportunity to gather the family and do some cooking together. Make some memories and learn and savor together.
Let me know how this recipe turned out for you.
Smacznego!
Anna
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One of my favorite Polish dishes! Excited to make them today… wish me luck!
Luck!! 😊
How come both raw and cooked potatoes are used? That is new to me and I’m genuinely curious. Thanks for sharing! Looks delicious, nonetheless.
That’s just how I was taught to make them. There are other “kluski” made from just raw potatoes (like “kluski szare”).
Made them today. They were great. Topped them with a Polish mushroom cream sauce
Yum!! Good job!👏🏻
I made this…it seemed like a lot of work, when you could just make mash potatoes and just put the meat on the side with kraut?? It was very bland and nothing special for our family!!
I’ve been searching for a polish recipe for a noodle & turkey (or chicken) giblet (or liver & gizzard), side dish. I loved this & always ordered it at my favorite Polish restaurant but regretfully they have closed
forever. I cannot remember the name for it but think it was called a casserole of some sort. It had no or very little sauce and was simply delicious. Can you help me?
This is what similar to what my family used to cook however I believe they used raw ground meat and cook them for a little bit longer.
If I wanted to freeze these, would I freeze them before or after cooking?
Never had these as a child. They are a must try recipe.
I love these but never made myself as we buy them at our local Polish store. I love watching your videos and can’t wait to get your new book. I do have the Christmas one already and love it.
Is it possible to bake these?
No, they would not do well baked but you can use this filling and use pizza dough to make mini pies (search for a recipe for „paszteciki”).
Thank you. I must try these.
Can these be frozen?
Hi Mary,
You absolutely can freeze these. Just make sure they are fully cooked and then cooled before doing so. Thanks!
You can also freeze them before boiling them. Nice because you can make a large batch and take out only a few at a time. Bring water to boil and put the frozen pyzy directly into the water. Boil at medium heat 10 minutes. They come out exactly as if they were fresh..
To make these gluten free, I used potato flour only, and the taste and texture were delicious!