Pyzy (dish)

Pyzy

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

Pyzy (Polish pronunciation: [ˈpɨzɨ] ^ⓘ singular: pyza) are a type of large round spherical or oval-shaped (kluski) (dumplings) 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. They can be served as a standalone dish (e.g., drizzled with melted butter, bacon and fried onions, or accompanied as a side dish to braised meats.^[1]

Potato pyzy (pyzy ziemniaczane) is 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 (pyzy drożdżowe) are prepared from flour, eggs, yeast, milk, butter, sugar and salt.^[3] These are cooked in boiling water or steamed (they are also known under various regional names buchty, pampuchy).^[3] These pyzy are sometimes also said to be prepared by being baked in an oven.^[3]

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