Pyzy (dish)

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Pyzy
Pyzy2.jpg
Homemade pyzy: boiled potato-based with meat filling (left) and steamed leavened (right)
Type Dumpling
CourseMain
Place of origin Poland
Serving temperatureHot
Main ingredients Potatoes or yeast dough

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

Contents

Potato pyzy

Kartacze (potato dish) Domowe kartacze.JPG
Kartacze (potato dish)

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

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

Leavened pyzy

Pampuchy (steamed yeast dumplings) Pampuchy.jpg
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 on steam (see pampuchy). [3] In literature, pyzy are said to also be prepared by being baked in an oven. [3]

See also

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References

  1. "Świętokrzyskie pyzy". Wolnakuchnia.pl (in Polish). Retrieved 28 August 2017.
  2. Pyzy borowiackie. Ministry of Agriculture and Rural Development (Poland)
  3. 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.