Grated Potato Dumplings Recipe - Polish Pyzy

Grated Potato Dumplings Recipe - Polish Pyzy

The Spruce / Christine Ma

Prep: 60 mins
Cook: 15 mins
Total: 75 mins
Servings: 4 servings
Nutrition Facts (per serving)
698 Calories
27g Fat
83g Carbs
31g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 698
% Daily Value*
Total Fat 27g 35%
Saturated Fat 8g 41%
Cholesterol 265mg 88%
Sodium 1746mg 76%
Total Carbohydrate 83g 30%
Dietary Fiber 9g 33%
Protein 31g
Calcium 170mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe for Polish potato dumplings or pyzy uses a combination of raw, grated potatoes, and cooked, mashed potatoes in the dough, as compared to kopytka, which is made with cooked, mashed potatoes.
Compare this recipe to Lithuanian zeppelin or cepelinai dough.

Ingredients

  • 2 1/2 pounds russet potatoes, peeled, divided
  • 2 large eggs, beaten
  • 1/2 teaspoon kosher salt (or to taste)
  • 4 ounces all-purpose flour (or more as necessary)
  • 1 tablespoon potato flour
  • Garnish: 5 ounces boczek or sliced bacon, cut into cubes

Steps to Make It

  1. Gather the ingredients.

    Grated Potato Dumplings Recipe - Polish Pyzy ingredients

    The Spruce / Christine Ma

  2. Cube half the potatoes. Leave the other half of the potatoes peeled but whole.

    chopped potatoes on a cutting board

    The Spruce / Christine Ma

  3. Cooked the cubed potatoes in boiling, salted water until tender.

    potatoes and water in a pot

    The Spruce / Christine Ma

  4. Drain and mash or grind through a food mill and place in a large bowl.

    mash potatoes in a bowl

    The Spruce / Christine Ma

  5. Meanwhile, grate the whole potatoes by hand or in a food processor using a very fine grater (you don't want shreds).

    potatoes in a food processor

    The Spruce / Christine Ma

  6. Drain grated potatoes and place them in a linen towel or several layers of cheesecloth and twist and squeeze the cloth over a bowl to drain all the water out of the potatoes. Save the potato starch that settles to the bottom of the bowl (but not the water).

    potatoes in a cheesecloth

    The Spruce / Christine Ma

  7. Place the potato starch and squeezed-out potatoes in the bowl with the cooked, mashed potatoes.

    cooked and uncooked potatoes in a bowl

    The Spruce / Christine Ma

  8. Add eggs, salt, and both flours, and mix thoroughly, adding enough flour so ​​the mixture will hold its shape when rolled.

    potato mixture in a bowl

    The Spruce / Christine Ma

  9. Using slightly dampened or floured hands, roll spoonfuls of the dough into balls.

    potato mixture bowl

    The Spruce / Christine Ma

  10. Bring a large saucepan of salted water to a boil and drop in the dumplings. Cook 4 to 5 minutes or until dumplings float to the top. Taste test for doneness. Remove dumplings with a slotted spoon to a colander to drain.

    Grated Potato Dumplings Recipe - Polish Pyzy boiling in a pot of water

    The Spruce / Christine Ma

  11. Meanwhile, fry the slab bacon or sliced bacon until golden brown.

    bacon in a pan

    The Spruce / Christine Ma

  12. Transfer the cooked dumplings to a serving plate and spoon over the bacon and drippings.

    Grated Potato Dumplings Recipe - Polish Pyzy in a plate

    The Spruce / Christine Ma