Grated Potato Dumplings Recipe - Polish Pyzy

Gather the ingredients.

Cube half the potatoes. Leave the other half of the potatoes peeled but whole.

Cooked the cubed potatoes in boiling, salted water until tender.

Drain and mash or grind through a food mill and place in a large bowl.

Meanwhile, grate the whole potatoes by hand or in a food processor using a very fine grater (you don't want shreds).

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).

Place the potato starch and squeezed-out potatoes in the bowl with the cooked, mashed potatoes.

Add eggs, salt, and both flours, and mix thoroughly, adding enough flour so ​​the mixture will hold its shape when rolled.

Using slightly dampened or floured hands, roll spoonfuls of the dough into balls.

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.

Meanwhile, fry the slab bacon or sliced bacon until golden brown.

Transfer the cooked dumplings to a serving plate and spoon over the bacon and drippings.