Belarusian Stuffed Potato Dumplings (Pyzy)
Пызы PyzySay it: PEE-zy
Pyzy are traditional Belarusian potato dumplings made from a mixture of raw and cooked potatoes, shaped into round balls and filled with seasoned minced meat. Popular in rural homes across Belarus, they are a hearty, comforting dish often prepared for family dinners or festive gatherings in the colder months. The contrast between the soft, slightly crisp potato exterior and the juicy, savory meat filling makes them special. They are typically pan-fried after boiling for a golden crust.
Belarusian Stuffed Potato Dumplings (Pyzy)
Пызы, Pyzy
Pronounced PEE-zy
- Serves
- 4
- Prep
- 45 min
- Cook
- 35 min
- Total
- 1 hr 20 min
- Level
- Medium
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Meat filling
For frying
Method
Peel the potatoes. Grate half of them on the fine side of a box grater and the other half on the coarse side. Place all grated potato in a clean kitchen towel and squeeze firmly over a bowl to extract as much liquid as possible. Let the starch settle in the bowl for 5 minutes, then carefully pour off the water, keeping the settled potato starch.
Mash or finely grate one medium boiled potato (or use ½ cup leftover mashed potato) and combine it with the squeezed raw potato, the settled starch, grated onion, egg, flour, salt, and pepper. Mix thoroughly until a slightly sticky but shapeable dough forms. If too wet, add 1–2 tbsp more flour.
In a separate bowl, combine the ground meat, finely chopped onion, garlic, salt, pepper, and water. Mix vigorously until the filling becomes slightly sticky and well seasoned.
With damp hands, take about ⅓ cup (80 ml) of potato mixture and flatten it into a thick patty in your palm. Place 1 heaped tablespoon of meat filling in the center, then gently enclose it, rolling between your palms to form a smooth, round dumpling about the size of a large egg. Repeat until all mixture is used; you should have 10–12 pyzy.
Bring a large pot of salted water to a gentle boil. Carefully lower 4–5 pyzy at a time into the water and cook for 8–10 minutes until they float and feel firm when gently pressed with a spoon.
Remove the boiled pyzy with a slotted spoon and drain on a wire rack or paper towels. Repeat with the remaining dumplings.
Heat 3 tbsp oil or lard in a large skillet over medium heat. Add the boiled pyzy in a single layer and fry for 4–5 minutes per side until golden brown and the edges are crisp.
Serve immediately while hot.
Regional variants
Some families use only raw grated potato or add a little buckwheat flour. A vegetarian version replaces the meat with sautéed mushrooms and onions.
Cook's notes
- Squeezing the potatoes well and using the settled starch helps the dumplings hold together without becoming heavy.
- Keep your hands damp when shaping so the potato mixture does not stick.
- For extra flavor, add a pinch of marjoram or caraway to the meat filling, which is common in Belarusian cooking.
Serve with
Sour cream, fried onions, or a simple cabbage salad; often accompanied by a glass of cold buttermilk.
Make ahead and storage
Boil the pyzy up to 4 hours ahead and refrigerate. Reheat by frying in oil until hot and crisp. Fully cooked pyzy can be frozen and reheated from frozen in a hot oven.
