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Pyzy (Polish pronunciation: ⓘ singular: pyza) are a type of dumpling . 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 .
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Polish pierogi are often filled with fresh quark, boiled and minced potatoes, and fried onions. This type is known in Polish as pierogi ruskie ("Ruthenian pierogi"). Other popular pierogi in Poland are filled with ground meat, mushrooms and cabbage, or for dessert an assortment of fruits (berries, with strawberries or blueberries the most common).
Cepeliny – big, long potato dumplings stuffed with meat and marjoram; Chleb biebrzański; Chłodnik – cold soup made of soured milk, young beet leaves, beets, cucumbers and chopped fresh dill; Grzyby po żmudzku – mushrooms, Samogitian style; Kartacz – big, long potato dumplings stuffed with meat and marjoram; Kawior z bakłażana ...
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Pampuchy ( ⓘ; see alternative names) are a type of steamed yeast dumpling or doughnut in Polish cuisine.A cooked pampuch (sing.) has an oval, flat on the bottom shape, with a bouncy, mushy and soft consistency.
The ratio of potatoes and flour is about 3:1 or 4:1. In some recipes, a whole egg may be added to the dough [1] [3] (this helps shaping if the mashed potatoes cooled too much and the shaping becomes problematic). There are two methods of forming the dumplings. The first one is by slicing them up with a knife from the dough rolls. [4]
Pierogi leniwe, leniwe (literally "lazy dumplings") - dumplings made of quark, eggs and flour, boiled in lightly salted water. [1] Most frequently served with double/ sour cream, sugar or bespeckled with butter , fried bread crumbs , as well as with sugar and cinnamon .