Lazy Pierogi are actually dumplings similar to kartoflane kluski, except dry curd or farmers cheese or ricotta is incorporated into the dough instead of potatoes. The dough is hand rolled and left unfilled.
I roll on my Formica countertop because I can use less additional flour, and less flour means a lighter end product.
These impostors masquerading as pierogi have their own merit. They can be eaten as a side dish or as a meatless main course. Try them with sour cream and bacon bits, or pan fried until golden, or added to the drippings of roasted meat like pork or beef. If you can't find dry curd cheese, you might want to make your own farmers cheese from scratch.
Makes 6 servings of Lazy Pierogi
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
- 1 pound dry curd or farmers cheese or ricotta
- 2 large eggs
- 1 large egg yolk
- 1 teaspoon salt
- 1 tablespoon melted butter (optional)
- 2 cups all-purpose flour
- In the bowl of a food processor, whiz together cheese, eggs, egg yolk, salt and butter until smooth.
- Add flour all at once and process. The dough will be sticky, and will never form a ball.
- Put a large pot of salted water on to boil. Remove dough to a floured surface. Form into a 1 1/2-inch-thick rope. Cut diagonally into 2-inch pieces.
- Drop dumplings into boiling water. Once dumplings have risen to the top, boil an additional 5 minutes, for a total of about 10 minutes. Cut into a dumpling to make sure it is done to your liking.
- With a slotted spoon, remove dumplings to a buttered bowl. They can be served immediately as is topped with sour cream, or fried in butter until golden.