Crispy Pyzy with Bacon Bits
Pillowy potato dumplings stuffed with seasoned pork, pan-fried until golden, then topped with crispy bacon. A 20-minute weeknight take on Polish comfort food.
- Total time
- 20 min
- Servings
- 2
- Calories
- 580
- Protein
- 28g
Ingredients
- 500 g potato gnocchi or frozen pyzy
- 200 g ground pork
- 4 strips bacon strips
- ½ medium yellow onion
- 100 g sour cream
- 2 tbsp fresh dill or parsley
Instructions
- 1
Fry bacon in a large skillet over medium-high until crispy, about 4 minutes. Transfer to a plate and crumble.
- 2
In the same skillet, cook ground pork with diced onion, breaking up the meat until no pink remains, ~5 minutes.
- 3
Bring a pot of salted water to boil. Add pyzy and cook until they float, then 2 more minutes until tender.
- 4
Drain pyzy and add to the skillet with the pork. Toss to coat, then cook for 2 minutes until lightly crisped.
- 5
Divide onto plates, dollop with sour cream, top with bacon bits, and scatter fresh dill over the top.
Tools you’ll need
- large skillet
- pot for boiling
- slotted spoon
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