Polish Lazy Dumplings (pierogi Leniwe)

Polish Lazy Dumplings (pierogi Leniwe)


  • 2 pounds dry-curd cottage cheese or farmer cheese
  • 4 large eggs, beaten
  • 1 1/2 tsp salt
  • 2 cups all purpose flour plus more for rolling
  • 10 quarts water
  • 1 cup bread crumbs, lightly toasted in 3 tbsp butter in a frying pan


In a medium bowl mash the cheese with a fork. Stir in the eggs, 1/2 tsp of the salt, and the flour, all at once. Turn the dough out onto a floured board and divide it into 4 pieces. Roll each piece out into a rectangle 12 inches long and 2 inches wide. Cut each piece on the diagonal into about 10 pieces. Bring 10 quarts of water to a boil and add 1 tsp salt. REduce the water to a lightly rolling simmer and add 1/3 of the dumplings to the pot. Simmer, uncovered, until they float to the top. Remove them with a slotted spoon and drain. Continue until all dumplings are cooked. Serve with a garnish of toasted bread crumbs. Makes about 40 dumplings.

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