pyzy

Pyzy are a traditional dish in Polish cuisine, consisting of large dumplings that are commonly made from potatoes and flour. The name is used for two main forms: potato dumplings known as pyzy ziemniaczane, and larger, often meat-filled dumplings referred to as pyzy z mięsem. The term and its regional variants appear in central and eastern Polish culinary traditions.

Preparation varies by type. Pyzy ziemniaczane can be made with dough based on grated raw potatoes mixed with flour or starch, sometimes with eggs, and then shaped into rounds and boiled until tender. Pyzy z mięsem are formed around a filling of ground meat such as pork or beef and are likewise boiled, sometimes after a brief resting period to improve texture. Some regional recipes mix mashed potatoes into the dough instead of raw potatoes, yielding a softer texture.

Serving typically emphasizes simple, hearty accompaniments. Common partners include fried onions or breadcrumbs, melted butter, and various sauces or gravies, such as mushroom or meat-based gravies. They are often served as a main course or as a substantial side dish, especially in colder seasons or family-style meals.

Cultural context is that pyzy have long been part of Polish peasant and home cooking, with regional distinctions in size, dough composition, and fillings. Today they are enjoyed in both traditional home kitchens and contemporary restaurants, reflecting Poland’s rural culinary heritage while adapting to modern tastes and ingredients.