If you have never tried pyzy z mięsem (pronounced PIH-zih), you are in for a real treat. These large Polish potato dumplings have a soft outside and a warm, savory meat filling inside. They are filling, comforting, and perfect for family dinners.
Pyzy are one of those dishes that remind me of home. Every family has their own way of making them, but one thing never changes. Traditional pyzy are made with both raw grated potatoes and cooked mashed potatoes. That simple combination gives them their soft, slightly chewy texture that makes them different from every other Polish dumpling.
My favorite filling is made with leftover meat from homemade Rosół. It already has wonderful flavor, so nothing goes to waste. If I have leftover roast pork or chicken instead, I use that too. Every batch turns out a little different, and that’s part of what makes homemade pyzy so special.
Whether this is your first time making Polish dumplings or you grew up eating them, this recipe will walk you through every step.
Why You’ll Love This Pyzy z Mięsem Recipe
Pyzy are true comfort food. They are soft, warm, and filling, making them perfect for cold evenings or Sunday family dinners. Every bite has tender potato dough wrapped around flavorful meat, creating a meal that feels simple but very satisfying.
One of my favorite things about this recipe is that it helps use leftovers in the best possible way. Leftover meat from Rosół, roast pork, beef, or chicken all work beautifully. Instead of letting cooked meat sit in the fridge, it becomes something completely new.
The dough may look different if you have only made dumplings with cooked potatoes before. Don’t worry—it is easier than it sounds. The raw potatoes give pyzy their famous texture, while the cooked potatoes keep the dough soft and easy to shape.
Another reason I love making pyzy is that they freeze well. I often make a double batch because everyone asks for seconds, and the leftovers are even better when pan-fried in butter the next day.
What Are Pyzy z Mięsem?
Pyzy are large Polish potato dumplings that are usually round and filled with meat. They are popular across Poland and are one of the country’s best-known comfort foods.
Traditional pyzy are made with half cooked mashed potatoes and half raw grated potatoes. This is what gives them their slightly chewy texture and beautiful light gray color after cooking.
Many people confuse pyzy with other Polish dumplings, but they are very different. While pierogi are made with wheat dough, pyzy use potatoes as the main ingredient.
In some parts of Poland, pyzy are served plain with crispy bacon, fried onions, or mushroom sauce instead of a filling.
The Polish Dumpling Family
Poland has many different dumplings, and each one has its own special place on the table.
| Dumpling | Made With | Shape | Filling |
|---|---|---|---|
| Pyzy | Raw + cooked potatoes | Large and round | Usually meat |
| Kopytka | Cooked potatoes | Small diagonal pieces | None |
| Kluski Śląskie | Cooked potatoes | Round with thumb hole | None |
| Pierogi | Wheat dough | Half-moon | Many sweet and savory fillings |
| Kartacze | Raw + cooked potatoes | Large oval | Meat |
If you enjoy this recipe, be sure to try Kopytka, Kluski Śląskie, and classic Pierogi z Mięsem too.
Necessary Equipment
You don’t need fancy equipment, but these tools make the job much easier.
- Large pot
- Potato peeler
- Box grater or food processor
- Potato ricer or potato masher
- Large mixing bowl
- Clean kitchen towel or cheesecloth
- Frying pan
- Wooden spoon
- Slotted spoon
- Sharp knife
- Cutting board
You don’t need any special equipment to make homemade pyzy, but having the right tools will make the process much easier. A potato ricer helps create a smoother dough, while a clean kitchen towel is important for squeezing the raw potatoes. Most of these are basic kitchen tools you may already have.
Key Ingredients & Substitutions
Russet potatoes – 2½ pounds (1.1 kg) total: Use 1¼ pounds for boiling and 1¼ pounds raw. Russets are high in starch, making the dough soft and easy to work with.
Egg – 1 large: Helps hold the dough together.
Potato flour – 3 to 4 tablespoons: Just enough to help bind the dough without making it heavy.
Salt – 1 teaspoon plus more for boiling water: Brings out the flavor of the potatoes.
Cooked meat – 1 pound (450 g): Leftover pork, beef, chicken, or meat from homemade Rosół all work well.
White onion – 1 medium, finely chopped: Adds sweetness and flavor to the filling.
Garlic – 1 clove, minced: Gives the filling extra depth.
Dried marjoram – 1 teaspoon: A classic Polish herb that pairs perfectly with meat.
Olive oil – 1 tablespoon: For cooking the onion.
Black pepper – to taste: Freshly ground gives the best flavor.
For serving, I love crispy skwarki, fried onions, sour cream, or a simple cucumber salad.
The quality of the potatoes makes a big difference in this recipe. Starchy potatoes, such as russets, create a soft dough that holds together well. If your potatoes contain more moisture than expected, you may need an extra spoonful of potato flour to reach the right consistency.
How to Prepare the Meat Filling From Scratch
You do not need leftover meat to make pyzy z mięsem. You can cook the meat just for this recipe, and the filling will still be rich, soft, and full of flavor.
For the best texture, I like to use a mix of pork and beef. Pork keeps the filling moist, while beef adds a deeper flavor. You can also use only pork, only beef, or chicken if that is what you have.
To make 1 pound (450 g) of cooked meat for the filling, place ½ pound (225 g) pork shoulder and ½ pound (225 g) beef chuck in a medium pot. Add 1 small onion cut in half, 1 peeled carrot, 1 bay leaf, 3 whole allspice berries, and ½ teaspoon salt.
Cover the meat with water by about 1 inch. Bring it to a light boil, then lower the heat. Cover and simmer for 60 to 90 minutes, or until the meat is very tender and pulls apart easily with a fork.
Remove the meat from the broth and let it cool. Keep the broth because you can use it for soup, gravy, or another meal.
Grind the cooled meat with a meat grinder, or pulse it in a food processor. Do not blend it into a smooth paste. The filling should be finely ground but still soft and slightly crumbly.
Cook the ground meat with the onion, garlic, marjoram, salt, and pepper as listed in the recipe. If the filling seems dry, add 1 to 3 tablespoons of the cooking broth. Add only a little at a time so the filling does not become wet.
Taste the filling before shaping the dumplings. The potato dough is mild, so the meat should be well seasoned.
How to Make Pyzy z Mięsem
1. Cook half of the potatoes
Peel 1¼ pounds of the potatoes and cook them in salted water until very soft. Drain well and mash them until smooth. Let them cool completely.
2. Grate the raw potatoes
Peel the remaining potatoes and grate them very finely.
3. Squeeze out the liquid
Place the grated potatoes into a clean kitchen towel. Squeeze as much liquid out as you possibly can. This step is very important.
4. Save the potato starch
Let the potato liquid sit for about 10 minutes. Carefully pour off the water. You will see white potato starch at the bottom. Scrape this starch back into the potatoes.
5. Make the dough
Mix together the mashed potatoes, grated potatoes, potato starch, egg, salt, and potato flour. Mix just until a soft dough forms. If the dough feels too sticky, add another tablespoon of potato flour.
6. Prepare the filling
Heat the olive oil. Cook the onion until soft. Add the garlic, ground cooked meat, marjoram, salt, and pepper. Cook for several minutes until everything is well mixed. Let the filling cool slightly.
7. Shape the pyzy
Take a handful of dough and flatten it into a thick circle. Place a spoonful of meat in the middle. Carefully wrap the dough around the filling. Seal the edges completely before gently rolling into a smooth ball.
8. Cook gently
Bring a large pot of salted water to a gentle simmer, not a rolling boil. Drop the pyzy into the water. Gently shake the pot so they do not stick. Do not overcrowd the pot. When they float, continue cooking for another 4 to 6 minutes.
9. Serve warm
Remove the pyzy with a slotted spoon. Top with crispy bacon bits, fried onions, or both. Serve immediately while they are hot.
Why Did My Pyzy Fall Apart?
Even experienced cooks sometimes have trouble with potato dumplings. Here are the most common reasons.
The dough was too wet. Make sure you squeeze the grated potatoes very well. This step cannot be skipped.
The water was boiling too hard. Pyzy should cook in gently simmering water. A rolling boil can break them apart.
The seams were not sealed. Pinch the dough closed completely before rolling each dumpling.
The pot was overcrowded. Cook in batches so the dumplings have room to move.
Tips for the Best Pyzy
- Use starchy potatoes. Russet potatoes work best because they help the dough hold together. They also give the pyzy a soft texture without making them too wet.
- Squeeze the raw potatoes very well. This is one of the most important steps. Too much liquid can make the dough sticky and may cause the dumplings to fall apart.
- Save the potato starch. Let the squeezed potato liquid rest, then pour off the water and scrape the white starch from the bottom. Add it back to the dough to help bind everything together.
- Add potato flour slowly. Start with 3 tablespoons and add the last spoonful only if the dough is too sticky. Too much flour can make the pyzy heavy.
- Keep the filling cool and well seasoned. Warm filling can soften the dough and make shaping harder. Taste the meat before filling the dumplings, since the potato dough has a mild flavor.
- Seal each dumpling carefully. Pinch the dough fully around the meat and check for cracks. A small opening can let the filling escape during cooking.
- Cook at a gentle simmer. Do not use a strong rolling boil. Cook the pyzy in small batches, gently shake the pot at the start, and keep cooking them for 4 to 6 minutes after they float.
Traditional Ways to Serve Pyzy
Pyzy are delicious on their own, but the toppings make them even better.
The most traditional choice is fried onions or crispy skwarki made from bacon. A spoonful of sour cream also tastes wonderful.
If you want a full Polish meal, serve pyzy with sauerkraut, braised cabbage, cucumber salad, or beet salad.
If you enjoy homemade dumplings, you might also like Pierogi z Mięsem, Kopytka, or Kluski Śląskie. They each have a different texture but bring the same cozy feeling to the table.
Some families also enjoy serving pyzy with a simple mushroom sauce or brown gravy, especially during colder months. If you prefer something lighter, a fresh mizeria – cucumber salad or pickled vegetables help balance the rich potato dough and savory meat filling.
Make-Ahead and Storage
Refrigerator: Store cooked pyzy in an airtight container for up to 3 days.
Freezer: Let cooked pyzy cool completely. Freeze them in a single layer before moving them to a freezer bag. They keep well for up to 4 months.
Reheating: Steam the pyzy until hot, or fry them in butter until golden. I actually love them pan-fried the next day. They become slightly crispy on the outside while staying soft inside.
Avoid boiling frozen pyzy because they can split open.
Frequently Asked Questions
What are pyzy made of?
Traditional pyzy are made with half raw grated potatoes and half cooked mashed potatoes, plus egg, potato flour, and salt.
What’s the difference between pyzy and kopytka?
Kopytka use only cooked potatoes and are cut into small pieces. Pyzy use both raw and cooked potatoes and are large round dumplings that are often filled with meat.
Why did my potato dumplings fall apart?
The dough was probably too wet, or the water was boiling too hard. Squeeze the raw potatoes well and cook at a gentle simmer.
Can I freeze pyzy?
Yes. Freeze cooked pyzy on a baking sheet first, then store them in freezer bags for up to four months.
What meat works best?
Leftover pork, beef, chicken, or meat from homemade Rosół all work beautifully.
Can I make pyzy without a potato ricer?
Yes. A potato masher works well too. Just mash the cooked potatoes until they are as smooth as possible. Small lumps can make the dough harder to shape.
Pyzy z Mięsem (Polish Potato Dumplings with Meat Filling)
- Total Time: 1 hour 35 minutes
- Yield: 6 servings (12–15 large pyzy) 1x
Description
These traditional Pyzy z Mięsem are soft Polish potato dumplings made with a classic mix of raw grated and cooked mashed potatoes. Filled with savory meat and served with fried onions or crispy bacon, this authentic recipe brings the taste of Poland right to your kitchen.
Ingredients
For the Potato Dough
- 1 1/4 pounds (570 g) russet potatoes, peeled (for boiling and mashing)
- 1 1/4 pounds (570 g) russet potatoes, peeled and finely grated raw
- Reserved potato starch from the grated potatoes
- 1 large egg
- 3–4 tablespoons potato flour (plus a little extra if needed)
- 1 teaspoon salt
For the Meat Filling
- 1 pound (450 g) cooked meat, finely ground (pork, beef, chicken, or leftover meat from homemade rosół)
- 1 medium white onion, finely chopped
- 1 garlic clove, minced
- 1 teaspoon dried marjoram
- 1 tablespoon olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
For Cooking
- Water, for boiling
- 1 tablespoon salt (for the cooking water)
Optional Toppings
- Crispy bacon bits (skwarki)
- Fried onions
- Melted butter
- Sour cream
- Fresh chopped parsley
Instructions
- Cook the potatoes. Peel 1¼ pounds (570 g) of the potatoes and place them in a large pot. Cover with cold, salted water and bring to a boil. Cook until the potatoes are very tender and can be easily pierced with a fork, about 20 to 25 minutes. Drain them well, then mash or press them through a potato ricer until completely smooth. Spread the mashed potatoes onto a tray or large plate and let them cool to room temperature. Warm potatoes can make the dough sticky, so don’t rush this step.
- Prepare the raw potatoes. While the cooked potatoes cool, peel the remaining 1¼ pounds (570 g) of potatoes. Finely grate them using the small holes of a box grater or a food processor with a fine grating attachment. The finer the potatoes are grated, the smoother your pyzy will be.
- Squeeze out the liquid. Place the grated potatoes into a clean kitchen towel or cheesecloth. Twist the cloth tightly and squeeze out as much liquid as possible into a bowl. This is one of the most important steps. The drier the grated potatoes are, the better your dough will hold together.
- Save the potato starch. Let the bowl of potato liquid sit undisturbed for about 10 minutes. The white potato starch will settle on the bottom of the bowl. Carefully pour off the clear liquid, leaving the starch behind. Add the settled starch back to the squeezed grated potatoes. This natural starch helps bind the dough and gives the pyzy their traditional texture.
- Make the dough. In a large mixing bowl, combine the cooled mashed potatoes, squeezed grated potatoes with the reserved starch, the egg, 1 teaspoon of salt, and 3 tablespoons of potato flour. Mix everything together with your hands until a soft, smooth dough forms. If the dough feels very sticky, add the remaining tablespoon of potato flour. Try not to overwork the dough, as this can make the dumplings dense.
- Prepare the meat filling. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for about 5 minutes, stirring often, until soft and lightly golden. Add the garlic and cook for another 30 seconds until fragrant. Stir in the ground cooked meat and dried marjoram. Season with salt and black pepper to taste, then cook for another 3 to 5 minutes, stirring well, until everything is evenly mixed and heated through. Remove the pan from the heat and let the filling cool slightly before shaping the dumplings.
- Shape the pyzy. Wet your hands lightly to keep the dough from sticking. Scoop about ⅓ cup of dough and flatten it into a thick round disc in the palm of your hand. Place about 1 to 2 tablespoons of the meat filling in the center. Carefully fold the dough around the filling, pinching the edges tightly to seal. Roll the dumpling gently between your palms until it forms a smooth, round ball with no cracks or openings. Repeat with the remaining dough and filling.
- Bring the water to a gentle simmer. Fill a large pot with plenty of water and add about 1 tablespoon of salt. Bring the water to a gentle simmer, not a rolling boil. A strong boil can cause the pyzy to break apart while cooking.
- Cook the pyzy. Carefully lower the dumplings into the simmering water in batches, making sure not to overcrowd the pot. Gently shake the pot once or twice during the first minute to help prevent the pyzy from sticking to the bottom. Once they float to the surface, continue cooking them for 4 to 6 more minutes. The pyzy should feel firm but still soft when fully cooked.
- Drain and serve. Remove the cooked pyzy with a slotted spoon and let any excess water drain away. Serve them hot with crispy bacon bits (skwarki), fried onions, melted butter, or a spoonful of sour cream. Sprinkle with fresh parsley if you like. Enjoy them right away while they are soft, warm, and full of flavor.
Notes
- Use starchy potatoes. Russet potatoes are the best choice because they make a soft, tender dough that holds together well.
- Don’t skip the raw potatoes. Traditional pyzy are made with both cooked mashed potatoes and raw grated potatoes. The raw potatoes give the dumplings their signature chewy texture and light gray color.
- Squeeze the grated potatoes well. This is the most important step. If too much liquid stays in the potatoes, the dough will be too wet and the pyzy may fall apart while cooking.
- Save the potato starch. After the potato liquid settles, pour off the water and add the white starch from the bottom of the bowl back into the dough. It helps bind the dough naturally and improves the texture.
- Add potato flour only if needed. The amount can vary depending on your potatoes. The dough should feel soft and slightly tacky but not stick heavily to your hands.
- Seal each dumpling carefully. Pinch the edges closed well and gently roll each pyzy into a smooth ball. Even a small opening can cause the filling to leak during cooking.
- Cook at a gentle simmer. Avoid a rolling boil, as rough bubbling can break the dumplings apart. Once the pyzy float, cook them for another 4 to 6 minutes.
- Leftovers are delicious. Store cooked pyzy in an airtight container in the refrigerator for up to 3 days. To reheat, steam them until hot or pan-fry them in butter until golden and lightly crispy. In my opinion, they’re even better the next day!
- Freeze for later. Let the cooked pyzy cool completely, then freeze them in a single layer before transferring them to a freezer-safe bag or container. They will keep well for up to 4 months. For the best texture, reheat them by steaming or pan-frying instead of boiling from frozen.
- Prep Time: 45 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Cuisine: Polish
Nutrition
- Calories: 445 kcal
- Sugar: 2 g
- Sodium: 512 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Carbohydrates: 43 g
- Fiber: 4 g
- Protein: 27 g
- Cholesterol: 92 mg
Nutrition Information
This website offers estimated nutritional details, which may vary depending on the specific ingredients used.
Can I use AP flour?
Yes!