Leniwe Pierogi

Leniwe Pierogi (Polish Lazy Cheese Dumplings)

Leniwe Pierogi, meaning 'lazy pierogi', are a traditional Polish dumpling made from twaróg cheese, flour and eggs. They come together in minutes without any filling, then are simmered and finished with browned butter and breadcrumbs.

Prep

10 min

Cook

8 min

Total

18 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •500 g (1 lb 2 oz) twaróg (Polish curd cheese), dry, full-fat farmer cheese; see note for substitutes
• •150 g (1 cup + 1 tbsp) plain wheat flour, plus extra for dusting, or null
• •2 large eggs, room temperature, or null
• •1 pinch fine salt, or null
• •60 g (4 tbsp) unsalted butter, for the breadcrumb topping, or null
• •30 g (¼ cup) fine dry breadcrumbs, plain, unseasoned, or null
• •200 g (7 oz) sour cream, to serve, or null

Steps

1. 1 Crumble the twaróg into a large bowl. If using a substitute (full-fat dry curd cottage cheese, well-drained ricotta, or quark), press it in a fine sieve or cheesecloth for at least 30 minutes first so the dough is not sticky.
2. 2 Add the eggs and salt to the cheese and mix with a wooden spoon until smooth.
3. 3 Add the flour gradually and bring the mixture together with your hands into a soft, slightly tacky dough. Do not overwork; stop as soon as the flour is incorporated.
4. 4 On a floured surface, roll the dough into a rope about 2 cm (¾ in) thick. Cut into 2 cm (¾ in) pieces. If you like, pinch each piece in the middle to give the classic twisted shape.
5. 5 Bring a large pot of lightly salted water to a gentle boil (a rolling boil will break the soft dumplings). Reduce the heat so the water is just simmering.
6. 6 Drop the dumplings in, in batches so the pot is not crowded. Simmer for about 3 minutes after they float to the surface; they are done when they hold their shape and feel set when pressed. Do not overcook or they will lose their characteristic softness.
7. 7 While the dumplings cook, melt the butter in a small skillet over medium heat, add the breadcrumbs and stir constantly until deep golden and fragrant, about 2 to 3 minutes.
8. 8 Lift the dumplings out with a slotted spoon, drain briefly, and transfer to a serving dish. Spoon the hot browned butter and breadcrumbs over them.
9. 9 Serve immediately with a generous spoonful of cold sour cream on the side. Leftovers reheat gently in a little butter; do not boil.