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. Pyzy z mięsem {pih-zih z myeh-sehm] 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}

  • Yields: 15 dumplings
  • Prep Time: 30 min
  • Cook Time: 30 min

Ingredients

  • Filling:
  • 1/2 lb / 250 g of pork (I like shoulder)
  • 1/2 lb / 250 g of beef (I use stew beef)
  • 1/2 tsp of salt
  • 1/2 tsp of pepper
  • 1/2 tsp of onion powder
  • 2 small cloves of garlic
  • Oil of sautéing
  • 1/2 of a large onion, chopped
  • 1 tbs of butter/oil
  • 1/2 c of chicken, beef or vegetable broth
  • 1/4 tsp of salt
  • 1/8 tsp of pepper
  • 1/2 tbs of marjoram
  • 2 cloves of garlic
  • Dumplings:
  • 2 lbs / 1 kg of boiled potatoes
  • 1 lb / 500 g of raw potatoes
  • 1 egg
  • 1/4 of an onion
  • A pinch of salt
  • 3/4 c of potato flour
  • 3/4 c of all purpose flour

Instructions

  1. To make the filling: sprinkle salt, pepper and onion over 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.

  2. Saute 1/2 of an onion until golden brown. Set aside to cool.

  3. When meat cools off, mince in a food processor or meat grinder. When smooth, add stock, sautéed onion, salt, pepper, garlic and marjoram. Mix well to combine. Taste, add more salt, if needed.

  4. To make dumplings: boil 2 lb / 1 kg of 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.

  5. Place the remaining 1 lb / 500 g of raw potatoes, 1/4 of an onion and 1/4 cup of water in a blender and blend until smooth. Place a cheese cloth 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.

  6. 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.

  7. Using a 1/4 c 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 below). When closed, roll in your palms to even out the balls.

  8. 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.

  9. Take out and serve immediately garnished with sautéed onion. If serving later, spread them on an oiled surface, so they don't stick.

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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