Polish “Lazy” Pierogi {Pierogi Leniwe}

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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}

 

Polish Lazy Pierogi {Pierogi Leniwe}

  • Yields: 4-5 servings
  • Prep Time: 15 min
  • Cook Time: 5 min

Ingredients

  • 1 lbs / 500 g of farmers cheese
  • 3 eggs
  • 1 - 1.5 cups / 150g-175g of all-purpose flour
  • Pinch of salt
  • Additionally:
  • 3-4 tbs of butter
  • 3-4 tbs of bread crumbs

Instructions

  1. 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).

  2. Add about 1 cup / 150 g of flour and mix fold in with your hands. When it combines a bit transfer onto a board or other clean surface. Keep folding until dough forms. If still too loose, add a bit more flour. Dough should be soft, but keep form.

  3. Fill a large pot with water about half way, add about a 1/2 teaspoon of salt and a splash of oil and set to boil.

  4. Pan place bread crumbs in a small pan (dry) and heat until golden. WATCH THIS PART! They will burn quickly if not stirred. Add butter and stir until combined. Turn off and set aside.

  5. Divide dough into about 3 parts and form a roll by rolling against the board back and forth with your hands pressing lightly. When a desired thickness is achieved, lightly flatten the roll and cut into pieces at an angle (as seen on a photo below).

  6. When 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.

  7. Served immediately, garnished with buttery bread crumbs and 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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17 Comments

  1. We would substitute cottage cheese for the farmers cheese and just drop by tablespoons into boiling water and cook until they float. serve with sauteed butter and onions. Thanks this was enough to get me going again

  2. Before slicing, my Babcia taught me to decorate the tops with a diagonal pressing of the back edge of a knife. Just another tradition in our family.

  3. My Mom taught me FAST PIEROGI. sauté onions, add saurkraut, ad 2 or 3 eggs and stir til all are mixed. Serve with cooked shell noodles. Fast and easy.

  4. The finished product was enjoyable, but the process took so long because my dough was super sticky. I used 3 large eggs, 200g farmers cheese (the kind that looks like cottage cheese curds), and 300g bulgari cheese (similar to a block of feta), and at least 350g flour. The more I worked the dough, the stickier it became. Maybe I should have put a touch of oil on my hands and board, instead of flour? Any suggestions or comments on my “user error” would be greatly appreciated 🙂 This was the first time I had buttered bread crumbs, amazing (I made them using homemade potato bread, too)!!!

    1. Mary, this dough IS tricky, I agree. The key is to flour your hands and then gently fold the dough instead of kneading. The process is similar to making “kopytka”, I did a YouTube video about “kopytka”, check it out, maybe it will be helpful. Good luck!

  5. Anna, your video was so helpful. I can’t wait to make the pierogi leniwe. You mentioned that they can be frozen after cooking. How do you prepare them after being frozen? Thank you.

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