Pyzy (dish)
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Pyzy (dish)
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 Homemade pyzy | |
| Type | Dumpling |
|---|---|
| Course | Main |
| Place of origin | Poland |
| Serving temperature | Hot |
| Main ingredients | Yeast dough |
| |
Cookbook: Pyzy
Media: PyzyPyzy ([pɨzɨ'] (
listen)) are a type of dumpling (kluski). The dish is most commonly referred to in its plural for pyzy, as it is most commonly served as a main course meal: large oval-shaped kluski, characteristic to Polish cuisine.[1]
Contents
1 Potato pyzy
2 Leavened pyzy
3 See also
4 References
Potato pyzy[edit]
Potato pyzy are prepared from boiled potatoes, optionally with added flour, eggs and salt, cooked in boiling water. Stuffed with meat, twaróg or mushroom stuffing, alternatively served without stuffing, and instead served with bacon, lard or fried onion.[2]
Dishes prepared similar to pyzy are inter alia: kartacze, goły, potato knedle and Silesian dumplings (kluski śląskie).[3]
Leavened pyzy[edit]
Leavened pyzy or pyzy drożdżowe are prepapered from flour, milk, butter, sugar and salt. These are cooked in boiling water (similar to pampuchy) or on steam. In literature, pyzy are said to also be prepared by being baked in an oven.[4]
See also[edit]
- Pampuchy
References[edit]
^ "Świętokrzyskie pyzy". Wolnakuchnia.pl (in Polish). Retrieved 28 August 2017..mw-parser-output cite.citationfont-style:inherit.mw-parser-output qquotes:"""""""'""'".mw-parser-output code.cs1-codecolor:inherit;background:inherit;border:inherit;padding:inherit.mw-parser-output .cs1-lock-free abackground:url("//upload.wikimedia.org/wikipedia/commons/thumb/6/65/Lock-green.svg/9px-Lock-green.svg.png")no-repeat;background-position:right .1em center.mw-parser-output .cs1-lock-limited a,.mw-parser-output .cs1-lock-registration abackground:url("//upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Lock-gray-alt-2.svg/9px-Lock-gray-alt-2.svg.png")no-repeat;background-position:right .1em center.mw-parser-output .cs1-lock-subscription abackground:url("//upload.wikimedia.org/wikipedia/commons/thumb/a/aa/Lock-red-alt-2.svg/9px-Lock-red-alt-2.svg.png")no-repeat;background-position:right .1em center.mw-parser-output .cs1-subscription,.mw-parser-output .cs1-registrationcolor:#555.mw-parser-output .cs1-subscription span,.mw-parser-output .cs1-registration spanborder-bottom:1px dotted;cursor:help.mw-parser-output .cs1-hidden-errordisplay:none;font-size:100%.mw-parser-output .cs1-visible-errorfont-size:100%.mw-parser-output .cs1-subscription,.mw-parser-output .cs1-registration,.mw-parser-output .cs1-formatfont-size:95%.mw-parser-output .cs1-kern-left,.mw-parser-output .cs1-kern-wl-leftpadding-left:0.2em.mw-parser-output .cs1-kern-right,.mw-parser-output .cs1-kern-wl-rightpadding-right:0.2em
^ "Pyzy, czyli knedle ziemniaczane - przepis podstawowy na ciasto". www.mniammniam.com. Retrieved 28 August 2017.
^ "Kluski białe śląskie - Ministerstwo Rolnictwa i Rozwoju Wsi". www.minrol.gov.pl (in Polish). Retrieved 28 August 2017.
^ Ślezańska, Maria (1892). Kucharz wielkopolski: praktyczne przepisy gotowania smacznych a tanich potraw, smażenia konfitur, pieczenia ciast, przyrządzania lodów, kremów, galaret, deserów, konserwów i wędlin oraz różne sekreta domowe. Poznań: J. Leitgeber. Poznań: J. Leitgeber. pp. 160–161.
Categories:
- Dumplings
- Polish cuisine
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