The name for those dumplings I just made up, as pyzy n Polish would be similar, but stuffed with meat. The kind that nobody on earth makes better than a certain Bozena in a distant Stronie Slaskie.  I’m so fond of them, that when I affectionately call my daughter “Pizia”, it does have something to do with a lovely dumpling as well as her own name.

The dough is made with cooked and riced potatoes, cooled and mixed with plain flour and an egg. The amount of flour is difficult to get right, as the dough must be soft and springy, too much flour and one ends up with heavy, unpleasant thing in the stomach.  If I were to say roughly how much, I’d say a bit more than a quarter of the amount of potatoes, but carefully applied. More flour can always be added, can’t be taken off though.

The stuffing, super simple, a shallot, chopped cup mushrooms, a bit of pancetta, all seasoned, lots of pepper.

Ready dumplings are thrown into boiling, salty water and cooked for a few minutes, until floating and a bit longer, raw dough is not pleasant. Finished with crispy pancetta. Very enjoyable.