Pyzy Traditional Polish

Traditional Polish dish made with potato dough and often filled with meat, sauerkraut or cheese. It is similar to potato dumplings or pierogi and is typically served with a variety of toppings or sauces. Here's a recipe for pyzy with a sauerkraut filling:

Ingredients:

For the dough:

2 lbs potatoes, peeled and grated
2 cups flour
2 eggs
1 tsp salt

For the filling:

2 cups sauerkraut, drained and rinsed
1 onion, chopped
2 tbsp butter
1 tsp caraway seeds
Salt and pepper to taste

Instructions:

Make the dough by combining the grated potatoes, flour, eggs, and salt in a large bowl. Mix until a dough forms.

In a separate pan, sauté the chopped onion in butter until softened.

Add the sauerkraut to the pan and cook for a few minutes, stirring occasionally. Add the caraway seeds, salt, and pepper and stir to combine.

Divide the potato dough into golf ball-sized portions.

Using your hands, form each ball into a round disk, about 1/4 inch thick. Place a spoonful of the sauerkraut mixture in the center of each disk.

Bring the edges of the dough up around the filling and pinch together to seal.

Bring a large pot of salted water to a boil. Carefully drop the pyzy into the water and cook for 10-12 minutes, or until they float to the surface.

Remove the pyzy from the water with a slotted spoon and serve hot, topped with your favorite sauce or garnish. Some popular toppings include melted butter, fried onions, sour cream, or chopped herbs.

Enjoy your delicious pyzy with sauerkraut filling!