Crispy Pyzy with Pork & Sour Cream
Pillowy pan-fried potato dumplings stuffed with caramelized pork, served with a dollop of sour cream. A weeknight Polish comfort meal that comes together in under 30 minutes.
- Total time
- 28 min
- Servings
- 2
- Calories
- 520
- Protein
- 22g
Ingredients
- 1 lb russet potatoes
- 6 oz pork shoulder, diced small
- 1 small onion, finely diced
- ¾ cup all-purpose flour
- 1 whole egg
- ½ cup sour cream
- 2 tbsp fresh dill or parsley, chopped
Instructions
- 1
Boil potatoes (peeled, cubed) in salted water until very tender, ~12 minutes. Drain well.
- 2
While potatoes cook, brown diced pork in a skillet over medium-high heat until edges crisp, ~5 minutes. Add onion and cook until softened, ~2 minutes. Set aside.
- 3
Mash hot potatoes until smooth. Cool 2 minutes, then fold in egg and flour until a soft dough forms.
- 4
Divide dough into 4 portions. Flatten each, spoon pork filling in the center, then fold edges up and pinch to seal into a ball.
- 5
Heat oil in the same skillet over medium heat. Pan-fry pyzy until golden brown on all sides, ~4 minutes.
- 6
Serve hot topped with sour cream and fresh dill.
Tools you’ll need
- large pot
- 12-inch skillet
- colander
- wooden spoon
- potato masher
- cutting board
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