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Lazy Pierogi Recipe - Polish Leniwe Pierogi

User Rating 5 Star Rating (1 Review)

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Lazy Pierogi

Lazy Pierogi

(c) 2008 Barbara Rolek licensed to About.com, Inc.

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.

View these step-by-step instructions for making Polish Lazy Pierogi.

Makes 6 servings of Lazy Pierogi

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Ingredients:

  • 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

Preparation:

  1. In the bowl of a food processor, whiz together cheese, eggs, egg yolk, salt and butter until smooth.

  2. Add flour all at once and process. The dough will be sticky, and will never form a ball.

  3. 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.

  4. 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.

  5. 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.
Note: Lazy Pierogi freeze well, up to 6 months, after boiling. Make sure to lightly coat them with butter before packaging so they don't stick together.
User Reviews

Reviews for this section have been closed.

 5 out of 5
, Member KosherSpam

Thanks for this recipe. We used to make this when I was younger but I lost the recipe so this helped a lot. I was too lazy to go to the store so I used cottage cheese instead (either drain the creamed stuff or used dry curds)... after boiling them, I fried them in margarine until they were golden brown. Also, I didn't have sour cream but I had whipping cream left over from thanksgiving so I warmed some margarine, added cream, added some salt and pepper to taste and drizzled it over the finished product. If I wasn't feeling lazy, I would have carmelized some onions to heap on top before the cream lol YUMMY! If you're looking for healthy, please move on...but this is comfort food at it's BEST!

11 out of 11 people found this helpful.

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