Pan-Fried Pork Pyzy with Caramelized Onions
Crispy potato-and-pork dumplings seared in a single skillet until golden, then tossed with sweet caramelized onions and a hit of sour cream. A weeknight take on the Polish classic—salty, savory, and ready in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 18g
Ingredients
- 1 lb frozen potato-and-pork dumplings (pyzy)
- 1 large yellow onion, sliced thin
- ½ cup sour cream
- ½ tsp caraway seeds
- ¼ cup pork or chicken stock
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium-high. Add onions and cook until golden and caramelized, stirring occasionally, about 8 minutes.
- 2
Transfer onions to a plate. Add 1 tbsp oil to the skillet and arrange frozen pyzy in a single layer.
- 3
Sear pyzy without moving for 3 minutes until bottoms are golden and crispy, then flip and cook 2 minutes more.
- 4
Pour in stock, cover, and cook until pyzy are tender and liquid mostly evaporates, about 4 minutes.
- 5
Return onions to the skillet. Stir in caraway seeds and 0.25 cup sour cream until coated.
- 6
Serve hot with remaining sour cream on the side.
Tools you’ll need
- 12-inch skillet with lid
- wooden spoon
- plate
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