Polish Lazy Pierogi {Pierogi Leniwe}
Polish Lazy Pierogi {Pierogi Leniwe} [pierogi leh-knee-veh] are a simple mixture of tangy farmer’s cheese* with flour and eggs. They are a simple Polish dumpling, that does not require making stuffing, neatly rolling out the dough, cutting circular shapes, stuffing and sealing. This is simple stuff. Combine, lightly roll and boil. I’m thinking this is why they’re called “lazy”. Simple always works for me.
Farmer’s cheese is cheap in Poland, so this is also a dish that will allow you to stretch your budget. We ate it on Friday’s a lot, as it was often a meatless dinner day. I didn’t care for meat much, so this worked for me. Eating a double portion probably cancelled the idea of eating modestly on Fridays, though. Oh well.
Polish Lazy Pierogi {Pierogi Leniwe}
Ingredients
- 1 lbs / 500 g of farmer's cheese
- 3 eggs
- Pinch of salt
- 1 - 1 ½ c / 125-190 g of all-purpose flour
- ADDITIONALLY:
- Salt
- Oil
- 3-4 tbsp of butter
- 3-4 tbsp of bread crumbs
- Sugar
Instructions
Crumble farmer's cheese into a bowl, add eggs and salt. Use hand mixer to break up the cheese and mix with eggs until fairly broken up (there will be visible lumps of cheese).
Add about 1 cup / 135 grams of flour and fold in with your hands. When it combines a bit, transfer onto a well-floured board or other clean surface. Keep folding until dough forms, don't knead. If still too loose, add a bit more flour. Dough should be soft, but keep form.
Fill a large pot with water about half way, add about a ½ teaspoon of salt and a splash of oil and set to boil.
Place bread crumbs in a small pan (dry) and toast until golden brown. WATCH THIS PART! They will burn quickly if not stirred. Add butter and stir until combined. Turn off and set aside.
Divide dough into about 3 parts and form a log by rolling against the board back and forth with your hands pressing lightly. When desired thickness is achieved (2 inches / 4 centimeters), lightly flatten the log and cut into pieces at an angle.
When the water starts boiling, turn the heat down and add about half of your batch. Lightly stir to prevent from sticking to the bottom. When dumplings start to float, boil on very low for about 2 min. Serve immediately, garnished with buttery bread crumbs and a sprinkle of sugar.
Notes
Sometimes the type of farmer's cheese I buy is very dry and hard to break up. By dry, I mean, it's like a brick of cheese, one that you can easily cut and it will keep shape. If this is the case for you, add a few tablespoons of cream.
Let me know what you think. Are they lazy because they’re easy to make or are they lazy because that’s how you’re going to feel after eating a double portion 🙂
Smacznego!
Anna
*you can find farmer’s cheese in almost any grocery store in the US these days. It was hard to find 15 years ago when I first moved here, but I’m glad it’s so easy to find now. Sometimes it’s near the cottage cheese section, but I’ve also found it in the “fancy” cheese section. When in doubt, ask someone. If all fails, make your own, recipe here.
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