Polish Lazy Pierogi (Leniwe)
Lazy pierogi are 4-ingredient Polish cheese dumplings boiled in water and served with either sweet or savoury toppings. They are a simplified version of Polish cheese pierogi, do not require kneading, wrapping in dough or precooking any of the ingredients.
Servings 3 4 servings
Calories 312kcal
Equipment
- Large shallow bowl
- Potato masher and large spoon
- Medium sized pot
- Slotted Spoon
Ingredients
- 8.82 ounces Polish twarόg cheese full fat, see *Notes
- ½ cup less 1½tbsp all-purpose/plain flour plus a little for dusting
- 1 large egg
- ⅕ teaspoon fine sea salt
For serving
- 2 tablespoons butter melted
- 2 tablespoons sugar any, I used demerara
Instructions
- Boil water: Fill a medium-sized pot with water (use approx. 1 teaspoon of salt for 3 litres of water). Cover and bring to boil. In the meantime make the dumplings.
- Mash twarόg: Place the cheese in a large shallow bowl and mash for a few minutes until the mixture starts coming together, becoming more creamy and less crumbly (use a potato masher).
- Add egg: Add the egg and salt and continue mashing until completely incorporated.
- Add flour: Add the flour and mix in thoroughly using the back of a large spoon. The mixture should be sticky (resist the temptation to ‘fix’ this with more flour!).
- Make lazy pierogi: Dust your work surface with a little flour and using a spoon place approx. ⅓ of the mixture on top. Gently roll into a long sausage shape with the thickness of a large thumb (dust with a little more flour if the mixture is sticking to your hands). Flatten a little then cut at a slight angle into small pieces (about ½ in/1.5cm thick). Arrange on top of a flour dusted surface making sure they don’t touch one another.
- Boil: One by one place the dumplings in the pot (lower the heat so the water isn’t boiling rapidly) and stir carefully using a wooden spoon to prevent them sticking to the bottom of the pot. Simmer gently for 1 minute from the time the dumplings come up to the top. Cook in batches to avoid overcrowding the pot.
- Serve: Using a slotted spoon lift the dumplings from the water and place on top of a large plate (lightly greased with butter). Drizzle over more melted butter, a little sugar and serve immediately.
Notes
-
- *If using low-fat twarόg (pόłtłusty) add 1 tablespoon of melted butter into the pierogi mixture.
-
- Put the water on to boil before you start making the dumplings so you can cook them as soon as you’ve prepared them (they contain a lot of moisture so if you leave them uncooked for too long they might start sticking to the surface).
-
- Lower the heat when you are ready to place the ‘leniwe’ in the pot and simmer gently for 1 minute from the time they come up to the surface. Cook in batches to avoid overcrowding the pot.
-
- Do not add too much flour into the mixture – it should be sticky.
-
- Do not knead the dough, instead simply roll into a long shape then cut.
-
- Best served hot. They harden as they cool but will become soft again if you reheat them.
-
- Refrigerate leftover lazy pierogi, once cooled completely, covered. Reheat in the microwave. They are just as good the next day!
-
- Freezing: I do not recommend freezing these dumplings as this may affect their texture.
Nutrition
Serving: 1serving | Calories: 312kcal | Carbohydrates: 40g | Protein: 16g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0g | Cholesterol: 78mg | Sodium: 475mg | Potassium: 137mg | Fiber: 1g | Sugar: 10g | Vitamin A: 347IU | Calcium: 67mg | Iron: 2mg