Pierogi Lenie (Lazy Dumplings)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Bring a large pot of lightly salted water to a boil.

   Ca. 10 min.

   Kokkens note: Using a large pot prevents the dumplings from sticking together while they cook.

2. 2

   In a large bowl, combine the farmer's cheese, eggs, and salt.

   Ca. 2 min.

3. 3

   Gradually add the all-purpose flour to the cheese mixture, mixing with a fork or your hands until a soft, slightly sticky dough forms.

   Ca. 3 min.

   Kokkens note: Avoid overmixing the dough, as this can make the dumplings tough.

4. 4

   Transfer the dough to a well-floured surface and divide it into four equal portions.

   Ca. 1 min.

5. 5

   Roll each portion into a long rope about 2 cm thick.

   Ca. 2 min.

6. 6

   Using a floured knife, cut each rope on a diagonal into small, diamond-shaped dumplings.

   Ca. 2 min.

   Kokkens note: Dusting the knife with flour prevents it from sticking to the dough.

7. 7

   While you form the dumplings, prepare the topping by melting the unsalted butter in a skillet over medium heat.

   Ca. 2 min.

8. 8

   Add the plain breadcrumbs to the melted butter and cook, stirring constantly, until golden brown and fragrant.

   Ca. 3 min.

   Kokkens note: Watch carefully as breadcrumbs can burn quickly.

9. 9

   Carefully drop the dumplings into the boiling water in batches, stirring gently once to prevent sticking.

   Ca. 2 min.

   Kokkens note: Don't overcrowd the pot; cook in two or three batches if necessary.

10. 10

    Cook until the dumplings float to the surface, then continue to boil for another 2-3 minutes.

    Ca. 5 min.

11. 11

    Remove the cooked dumplings with a slotted spoon, allowing excess water to drain off.

    Ca. 1 min.

12. 12

    Serve the dumplings immediately, topped with the toasted breadcrumbs and a sprinkle of granulated sugar.

    Ca. 1 min.