A timeless dumpling. A modern heirloom. A story shaped by hand.

There’s a certain magic in the Polish countryside—where potatoes are plentiful, kitchens are golden, and dumplings are shaped with patience and care. Pyzy (pronounced PIH-zih) are the edible heirlooms of this world: pillowy potato dumplings, often filled with savory treasures, and steeped in generational memory.

These aren’t just dumplings. They’re a culinary embrace—warm, rustic, and deeply satisfying. And with a touch of H&F refinement, they become as beautiful as they are comforting. Rooted in Poland, they echo Ireland’s potato soul, Italy’s filled pastas, and the universal love of food shaped by hand.

Ingredients

(Serves 4–6)

For the Dough

• 2½ lbs (1.1 kg) starchy potatoes (half boiled & mashed, half raw & grated)
• 1 tsp sea salt
• 3 tbsp potato starch (or fine flour, as needed)

For the Filling

• 1 cup cooked ground pork or beef (or finely chopped wild mushrooms)
• 1 small onion, diced & sautéed in butter
• Sea salt & freshly ground black pepper
• Optional: minced parsley, garlic, or a touch of grated cheese

For Serving

• Melted butter
• Crispy bacon bits or golden fried onions
• Sour cream or herbed crème fraîche
• Fresh dill or chives

Method

1. Prepare the Potatoes
Boil half the potatoes until tender, then mash smooth and let cool. Grate the remaining raw potatoes and squeeze out excess liquid using a linen towel. (Yes, it’s a workout—culinary cardio in its purest form.)

2. Combine & Knead
Mix the mashed and grated potatoes in a large bowl with salt and starch. Knead until soft and pliable, adding more starch if needed. The dough should be tender, not tacky.

3. Form the Pyzy
With damp hands, flatten a scoop of dough into a disc, add a spoonful of filling, then fold and seal into an oval dumpling. Repeat until every dumpling becomes a small poem in starch. Imperfect is perfect.

4. Cook with Care
Drop dumplings in batches into gently boiling salted water. When they float, simmer 3–4 minutes longer. Lift with a slotted spoon onto a warm dish.

5. Finish with Flourish
Drizzle with melted butter, scatter bacon or onions, add a dollop of sour cream, and crown with fresh herbs. Serve immediately—beauty and comfort in one bite.

H&F Twists & Entertaining Notes

• Fill with wild mushrooms & herb butter for a woodland feast
• Top with browned shallots & a poached egg for a modern brunch
• Pair with beetroot & horseradish salad, or pickled cucumbers for crisp contrast
• Plate on vintage china with linen napkins for old-world charm, modern soul

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Rooted in Soil. Rolled by Hand. Served with Soul.

Pyzy are more than peasant food. They are poetry in starch, a grandmother’s love letter, and a reminder that the humblest ingredients—when shaped with care—become timeless. They are Polish, yes. But they are also Irish, Italian, Peruvian, Russian—wherever hands have shaped dough and filled it with love.

This is the H&F culinary approach: not bound by borders, but carried by grace through every culture. Tradition meeting today, one dumpling at a time.

With reverence for the old ways and a wink of modern imagination—
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