Pierogi Lenie (Lazy Dumplings)
A simple and quick Polish dish featuring tender dumplings made from farmer's cheese, flour, and eggs. These 'lazy pierogi' are boiled and served with a sweet and savory topping of toasted breadcrumbs and butter. It's a comforting and satisfying meal perfect for a weeknight.
An original recipe by Forkin
- Total time
- 40 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 485 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
dumplings
- 500 gfarmer's cheese, crumbled or mashed
- 1 cupall-purpose flour, plus more for dusting
- 2 pcslarge egg
- 1 pinchsalt
topping
- 4 tbspunsalted butter
- 0.5 cupplain breadcrumbs
garnish
- 2 tbspgranulated sugar
Equipment
slotted spoon · fork · large bowl · large pot · skillet · knife
The method
Step by step
- 1
Bring a large pot of lightly salted water to a boil.
About 10 min
Cook’s note: Using a large pot prevents the dumplings from sticking together while they cook.
- 2
In a large bowl, combine the farmer's cheese, eggs, and salt.
About 2 min
- 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.
About 3 min
Cook’s note: Avoid overmixing the dough, as this can make the dumplings tough.
- 4
Transfer the dough to a well-floured surface and divide it into four equal portions.
About 1 min
- 5
Roll each portion into a long rope about 2 cm thick.
About 2 min
- 6
Using a floured knife, cut each rope on a diagonal into small, diamond-shaped dumplings.
About 2 min
Cook’s note: Dusting the knife with flour prevents it from sticking to the dough.
- 7
While you form the dumplings, prepare the topping by melting the unsalted butter in a skillet over medium heat.
About 2 min
- 8
Add the plain breadcrumbs to the melted butter and cook, stirring constantly, until golden brown and fragrant.
About 3 min
Cook’s note: Watch carefully as breadcrumbs can burn quickly.
- 9
Carefully drop the dumplings into the boiling water in batches, stirring gently once to prevent sticking.
About 2 min
Cook’s note: Don't overcrowd the pot; cook in two or three batches if necessary.
- 10
Cook until the dumplings float to the surface, then continue to boil for another 2-3 minutes.
About 5 min
- 11
Remove the cooked dumplings with a slotted spoon, allowing excess water to drain off.
About 1 min
- 12
Serve the dumplings immediately, topped with the toasted breadcrumbs and a sprinkle of granulated sugar.
About 1 min
Per serving
Nutrition
- Calories
- 485.3kcal
- Protein
- 22.7g
- Carbs
- 45.7g
- Fat
- 22.5g
- Fibre
- 1.6g
- Sugar
- 9.1g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover dumplings and topping separately in airtight containers in the refrigerator.
Reheat dumplings by briefly pan-frying in butter until warmed through.
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