Grated Polish Potato Dumplings (Pyzy) Recipe

Gather the ingredients. The Spruce / Christine Ma Featured Video Cube half the potatoes. Leave the other half of the potatoes peeled but whole. The Spruce / Christine Ma Cooked the cubed potatoes in boiling, salted water until tender. The Spruce / Christine Ma Drain and mash or grind through a food mill and place in a large bowl. The Spruce / Christine Ma Meanwhile, grate the whole potatoes by hand or in a food processor using a very fine grater (you don't want shreds). The Spruce / Christine Ma Drain grated potatoes and place them in a linen towel or several layers of cheesecloth and twist and squeeze the cloth over a bowl to drain all the water out of the potatoes. Save the potato starch that settles to the bottom of the bowl (but not the water). The Spruce / Christine Ma Place the potato starch and squeezed-out potatoes in the bowl with the cooked, mashed potatoes. The Spruce / Christine Ma Add eggs, salt, and both flours, and mix thoroughly, adding enough flour so ​​the mixture will hold its shape when rolled. The Spruce / Christine Ma Using slightly dampened or floured hands, roll spoonfuls of the dough into balls. The Spruce / Christine Ma Bring a large saucepan of salted water to a boil and drop in the dumplings. Cook 4 to 5 minutes or until dumplings float to the top. Taste test for doneness. Remove dumplings with a slotted spoon to a colander to drain. The Spruce / Christine Ma Meanwhile, fry the slab bacon or sliced bacon until golden brown. The Spruce / Christine Ma Transfer the cooked dumplings to a serving plate and spoon over the bacon and drippings. The Spruce / Christine Ma