Pyzy z Mięsem

Ingredients · 4 servings

• 1500 gPotato, 500 g boiled and mashed, 1000 g raw grated
• 120 gPotato starch
• 450 gGround pork
• 220 gOnion, diced, divided (to serve)
• 3 gMarjoram, dried
• 22 gSalt, divided
• 2 gBlack pepper, ground
• 45 mlSunflower oil

Equipment

stovetop, kitchen scale, large pot, frying pan, box grater, clean kitchen cloth, mixing bowl, potato masher, colander, wooden spoon, slotted spoon, knife

Instructions

1. 1
   Prepare Workstation

   Gather and weigh all ingredients; set out a pot, pan, grater, cloth, bowl, masher, colander, spoon, knife, board, and tray. · 5 min

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

2. 2
   Boil Potatoes

   Boil 500 g potatoes in salted water until tender, then drain and mash while hot; spread the mash so steam escapes. · 25 min

   What to look for: The potatoes are soft, and the mash looks fluffy rather than wet.

3. 3
   Grate Raw Potato

   Grate 1000 g raw potatoes finely into a cloth-lined bowl, then squeeze firmly until the shreds feel damp rather than wet. · 12 min

   What to look for: The grated potato is pale and compact, with excess liquid squeezed out.

4. 4
   Mix Potato Dough

   Mix mash, squeezed raw potato, potato starch, and 8 g salt in a bowl; knead briefly until the dough holds together. · 5 min

   What to look for: The dough is slightly sticky but can be shaped without running.

5. 5
   Fry Onion

   Fry diced onion in sunflower oil until golden; set aside 1/3 for serving, leaving the rest in the pan. · 6 min

   What to look for: The onion is soft, glossy, and golden at the edges.

6. 6
   Cook Meat Filling

   Add ground pork to the pan with onion; fry with marjoram, 6 g salt, and black pepper until browned, then cool the filling. · 12 min

   When it is done: The pork filling has no pink patches and reaches 63°C / 145°F.

7. 7
   Shape Stuffed Dumplings

   Divide potato dough into 12 rounds, flatten each, place pork filling in the centre, enclose tightly, and roll into smooth balls. · 18 min

   What to look for: Each dumpling is sealed, round, and has no visible cracks.

8. 8
   Boil Pyzy

   Boil dumplings in salted water in batches; when they rise, cook 3 minutes more, keeping the water at a gentle boil. · 12 min

   What to look for: The pyzy float to the surface and look slightly swollen but intact.

9. 9
   Serve Hot

   Drain pyzy with a slotted spoon, rest 2 minutes, and serve hot with the reserved fried onion spooned over the top. · 3 min

   What to look for: The dumplings are steaming, glossy, and topped with golden onion.