Pyzy (Polish pronunciation: [ˈpɨzɨ] ⓘ singular: pyza) are a type of large oval-shaped 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]
 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 |
Potato pyzy
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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
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See also
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edit- ↑ "Świętokrzyskie pyzy". Wolnakuchnia.pl (in Polish). Retrieved 28 August 2017.
- ↑ Pyzy borowiackie. Ministry of Agriculture and Rural Development (Poland)
- 1 2 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.
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