Pyzy Drożdżowe

Ingredients · 4 servings

• 700 gPotato, peeled and cut into chunks
• 350 gWheat flour, sifted
• 25 gFresh yeast, crumbled
• 1Egg, beaten
• 180 mlMilk, warm
• 10 gSalt, fine
• 8 gSugar

Equipment

stovetop, kitchen scale, large pot, potato masher, mixing bowl, kitchen towel, bench scraper, board, slotted spoon, colander, spatula, small saucepan

Instructions

1. 1
   Gather Ingredients

   Gather and weigh all ingredients; set out a kitchen scale, pot, masher, bowl, towel, bench scraper, board, and slotted spoon. · 5 min

   What to look for: All ingredients are measured and all tools are within reach.

2. 2
   Boil Potatoes

   Boil the potatoes in water until tender, then drain well and mash until completely smooth while still hot. · 20 min

   What to look for: Potatoes break easily under the masher and the mash looks smooth.

3. 3
   Cool Mash

   Cool the mashed potato in the bowl until lukewarm and no longer steaming, which protects the yeast. · 15 min

   What to look for: Mash looks dry on the surface and gives off no visible steam.

4. 4
   Activate Yeast

   Warm the milk gently, stir in sugar and crumbled fresh yeast, and rest until foamy and lightly risen. · 10 min

   What to look for: Milk mixture is foamy on top and smells pleasantly yeasty.

5. 5
   Mix Dough

   Combine potato, flour, beaten egg, foamy yeast milk, and 6 g salt; mix into a soft, slightly sticky dough. · 8 min

   What to look for: Dough holds together but still clings lightly to the spoon.

6. 6
   Knead Briefly

   Knead the dough lightly on the board until cohesive, stopping before it becomes tight or dry. · 5 min

   What to look for: Dough is soft, elastic, and only slightly tacky.

7. 7
   First Rise

   Cover the bowl with a towel and let the dough rise in a warm place until doubled, about 1 hour. · 1 h

   What to look for: Dough has doubled in volume and looks airy under the surface.

8. 8
   Shape Dumplings

   Divide the risen dough into 12 pieces, roll each piece into a smooth ball, and set them on the board. · 10 min

   What to look for: Balls are smooth, even, and lightly dusted with flour.

9. 9
   Second Rest

   Cover the balls with a towel and rest for 15 minutes, until visibly puffed and softer to the touch. · 15 min

   What to look for: Dumplings look slightly larger and feel pillowy.

10. 10
    Cook Dumplings

    Boil water with the remaining 4 g salt, lower in dumplings in batches, and cook until puffed and floating. · 12 min

    What to look for: Dumplings are swollen, floating, and no longer doughy at the center.

11. 11
    Serve Hot

    Drain the dumplings with a slotted spoon and serve hot, while the crumb is light, springy, and tender. · 3 min

    What to look for: Pyzy are steaming, rounded, and spring back gently when touched.