Polish Lazy Pierogi (Print Version)
# Ingredients:
→ Main Ingredients
01 -
250g Polish twarόg cheese (full fat)
02 -
50g all-purpose flour, plus extra for dusting
03 -
1 large egg
04 -
⅕ teaspoon fine sea salt
→ For Serving
05 -
2 tablespoons melted butter
06 -
2 tablespoons demerara or other sugar
# Instructions:
01 -
Fill a medium-sized pot with water, adding approximately 1 teaspoon of salt for 3 liters of water. Cover and bring to a boil while preparing the dumplings.
02 -
Place the twarόg cheese in a large shallow bowl and mash thoroughly for several minutes until the mixture becomes creamy and less crumbly, using a potato masher.
03 -
Add the egg and salt to the cheese, continuing to mash until completely incorporated.
04 -
Incorporate the flour into the mixture using the back of a large spoon, mixing thoroughly. The dough should remain sticky - resist adding extra flour.
05 -
Dust your work surface lightly with flour. Using a spoon, place approximately ⅓ of the mixture on the surface and gently roll into a long sausage shape with the thickness of a large thumb. Flatten slightly, then cut at a slight angle into small pieces about 1.5cm thick. Arrange on a flour-dusted surface ensuring they don't touch.
06 -
Reduce heat so the water isn't rapidly boiling. Place dumplings into the pot one by one, stirring carefully with a wooden spoon to prevent sticking. Simmer gently for 1 minute after the dumplings rise to the surface. Cook in batches to avoid overcrowding.
07 -
Using a slotted spoon, transfer the cooked dumplings to a lightly buttered plate. Drizzle with melted butter, sprinkle with sugar, and serve immediately.
# Notes:
01 -
Twarόg is a Polish fresh cheese similar to farmer's cheese. If unavailable, substitute with ricotta that's been drained of excess moisture.
02 -
These 'lazy' pierogi (pierogi leniwe) are a simpler version of traditional Polish dumplings, requiring no filling or folding.