Pyzy (dish)

Pyzy

Homemade pyzy: boiled potato-based with meat filling (left) and steamed leavened (right)
Type	Dumpling
Course	Main
Place of origin	Poland
Serving temperature	Hot
Main ingredients	Potatoes or yeast dough

Pyzy (Polish pronunciation: [ˈpɨzɨ] ^ⓘ singular: pyza) are a type of dumpling (kluski), characteristic to Polish cuisine. The dish is usually referred to in its plural form pyzy, and it is most commonly served as a main course.^[1]

Potato pyzy

Kartacze (potato dish)

Potato pyzy (pyzy ziemniaczane) are prepared from raw, or a mix of raw and boiled, potatoes,^[2] optionally with added flour, eggs and salt, and cooked in boiling water. Stuffed with meat, twaróg or mushroom stuffing, they are alternatively served without stuffing, and instead with bacon, lard or fried onion.

Dishes prepared in a similar way to potato pyzy include goły, kartacze and Silesian dumplings.

Leavened pyzy

Pampuchy (steamed yeast dumplings)

Leavened pyzy (pyzy drożdżowe) are prepared from flour, eggs, yeast, milk, butter, sugar and salt.^[3] These are cooked in boiling water or steamed (see pampuchy).^[3] These pyzy are sometimes also said to be prepared by being baked in an oven.^[3]

See also

• Cepelinai
• Poutine râpée

External links

• 10 Must-Have Foods from Polish Cities

References

1. "Świętokrzyskie pyzy". Wolnakuchnia.pl (in Polish). Retrieved 28 August 2017.
2. Pyzy borowiackie. Ministry of Agriculture and Rural Development (Poland)
3. Maria Śleżańska (1892). "Rozdział XVII. Potrawy mączne i z jaj (section "390. Pyzy")". Kucharz wielkopolski: praktyczne przepisy gotowania smacznych a tanich potraw, smażenia konfitur, pieczenia ciast, przyrządzania lodów, kremów, galaret, deserów, konserwów i wędlin oraz różne sekreta domowe. Poznań: J. Leitgeber. pp. 160–161.