Polish Potato Dumplings with Pork

Ingredients

• 2 lbs russet potatoes
• ½ cup all-purpose flour
• 2 whole large eggs
• 1 teaspoon kosher salt
• 1.5 lbs boneless pork shoulder, cut into 1-inch cubes
• 2 whole large yellow onions
• 2 tablespoons unsalted butter
• ¾ teaspoon kosher salt
• ¼ teaspoon freshly cracked black pepper
• 1.5 cups beef or pork broth
• ½ cup sour cream
• 2 tablespoons fresh parsley, roughly chopped

Instructions

1. 1

   Peel and quarter 2 large yellow onions — you'll want chunky pieces that will caramelize as the pork braises. Heat 2 tablespoons of unsalted butter in a 12-inch heavy-bottomed skillet over medium-high heat until the foam subsides and the butter is golden brown, about 2 minutes.

2. 2

   Pat 1.5 lbs of boneless pork shoulder cubes completely dry with paper towels — this moisture removal ensures the meat will brown rather than steam. Working in two batches to avoid crowding the pan, sear the pork until deeply caramelized on all sides, about 3-4 minutes per batch. You should hear an aggressive sizzle and smell rich, toasted meat aromas. Transfer the seared pork to a plate.

3. 3

   Add the onion quarters to the same skillet and sauté without stirring for 3 minutes — let them develop a golden crust on one side. Then stir and continue cooking until all pieces are caramelized and beginning to soften, about 5-6 minutes total. Return the pork to the skillet, pour in 1.5 cups of beef or pork broth, and bring to a gentle simmer.

4. 4

   Reduce heat to low and cover partially. Braise the pork mixture for 25-30 minutes, stirring occasionally, until the pork is fork-tender and the onions have broken down into the sauce. Season with 0.75 teaspoon of kosher salt and 0.25 teaspoon of freshly cracked black pepper. Taste and adjust seasoning if needed. Set aside to cool slightly before filling — you want the mixture just warm enough to handle easily but cool enough that it won't make the potato dough sticky.

5. 5

   While the pork braises, scrub 2 lbs of russet potatoes under cold running water to remove all soil. Peel them with a vegetable peeler and cut each potato into 2-inch chunks — uniform sizes ensure even cooking. Place the chunks in a large pot and cover with cold salted water by 2 inches.

6. 6

   Bring the pot to a rolling boil over high heat, then adjust to a gentle boil. Cook the potatoes until completely tender and easily pierced with a fork, about 12-15 minutes. You'll see steam rising and hear a steady simmer — the potatoes should break apart if you press one against the pot side.

7. 7

   Drain the potatoes thoroughly in a colander, shaking several times to remove excess water — wet potatoes will make the dough heavy and dense. Return them to the hot pot off heat and let sit 1 minute to evaporate any remaining moisture.

8. 8

   Press the hot potatoes through a potato ricer held 6 inches above a large mixing bowl — this creates light, fluffy strands rather than gluey mashed potatoes. Let the riced potatoes cool for 3-4 minutes until you can comfortably handle them.

9. 9

   Make a well in the center of the riced potatoes. Crack 2 large eggs directly into the well, add 0.5 cup of all-purpose flour and 1 teaspoon of kosher salt. Using a wooden spoon, gently fold everything together with as few strokes as possible until a soft, slightly sticky dough forms — overmixing toughens the dough. The dough should hold together but still be delicate; if it feels gluey, sprinkle in 1-2 tablespoons more flour.

10. 10

    Bring a large pot of salted water (about 4 quarts) to a rolling boil — the water should taste pleasantly salty, like sea water. Dust a work surface and your hands lightly with flour to prevent sticking.

11. 11

    Working with a small handful of dough (about the size of a golf ball), gently flatten it into a thin disc, 3 inches across, in the palm of your hand. Place 1 heaping tablespoon of the cooled pork filling in the center, then fold the dough edges up and over the filling, pinching and sealing to form a rounded ball. The dough should completely encase the filling with no pork visible. Set on a parchment-lined baking sheet. Repeat with remaining dough and filling — you should make about 12-16 pyzy.

12. 12

    Working in two batches to avoid overcrowding, carefully lower the pyzy into the boiling salted water using a slotted spoon. Stir gently with a wooden spoon so they don't stick to the bottom. They will sink at first, then float to the surface after 2-3 minutes as the starches gelatinize.

13. 13

    Once the pyzy float, cook for exactly 3 more minutes — they should look plump and tender, and a fork should easily pierce the outer dough. Skim them out with a slotted spoon and transfer to a warmed serving platter. Cover loosely with foil while you cook the remaining batch.

14. 14

    Gently reheat the pork filling in its gravy over medium heat, stirring occasionally, until steaming — about 3-4 minutes. Stir in 0.5 cup of sour cream, stirring constantly to blend smoothly without curdling. Taste and adjust seasoning with salt and pepper if needed.

15. 15

    Spoon the warm pork filling and gravy generously over the pyzy, allowing the sauce to cascade over and around them. Scatter 2 tablespoons of fresh parsley roughly chopped over the top for color and brightness. Serve immediately while the pyzy are still warm and the sauce is piping hot — the contrast between the tender dumplings and rich, savory gravy is what makes this dish special.

Tools you’ll need

• large pot
• 12-inch heavy-bottomed skillet
• colander
• potato ricer
• large mixing bowl
• wooden spoon
• slotted spoon
• parchment paper
• baking sheet
• vegetable peeler
• instant-read thermometer (optional)

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