Lazy Polish Pierogi are tender cheese dumplings made from farmer’s cheese, flour, eggs, and butter—a traditional dish that’s easy to make and full of flavor. These simple cheese dumplings are boiled and topped with melted butter and fried breadcrumbs for a delicious, savory meal. If you’ve never had lazy pierogi before, they resemble Italian gnocchi in appearance and texture.
These cheese dumplings make a satisfying, meat-free option for lunch, a side dish, a vegetarian main course, or a budget-friendly meal and can be served either savory or sweet. Unlike traditional pierogi, which have a separate filling and dough, lazy pierogi combine both components into one mixture, allowing you to make the dough in a single bowl without the tedious steps of stuffing and sealing. This simplicity is what gives them the name lazy pierogi. While traditional pierogi take more time and effort to prepare, the lazy version is quick and easy!
These savory dumplings are perfect for any cooking level and incredibly simple to prepare, with no complicated steps involved. Best of all, Polish Lazy Pierogi come together in about 20 minutes and are wonderfully versatile—delicious with just butter or served with your favorite sauce. A perfect, hearty, and savory meal for the fall and winter seasons—and they taste amazing!
WHAT MAKES “PIEROGI LENIWE” A POLISH FAVORITE?
These dumplings Lazy pierogi are a classic Polish dish known as ‘pierogi leniwe‘ in Poland. They are a type of ‘kluski,’ a Polish term that means ‘noodles’ but is also used to refer to various types of dumplings. The recipe is an all-time favorite in many Polish households, cherished for its simplicity and delicious taste. With their soft, cheesy texture, these lazy pierogi offer a comforting and satisfying meal that has been enjoyed for generations. Whether served with just butter or paired with a favorite sauce, they are a beloved staple in Polish cuisine.
WHAT KIND OF CHEESE TO USE IN LAZY POLISH PIEROGI
For Polish Lazy Pierogi, the cheese traditionally used is “twaróg,”a fresh, soft, crumbly, and mildly tangy cheese that is a star ingredient in many recipes, including Potato Cheese Pierogi. Twaróg is the Polish version of farmer’s cheese that is similar to cottage cheese but drier and firmer. It is made by curdling milk with the use of a starter culture or an acidic ingredient like lemon juice or vinegar. The curds are then separated from the whey and typically pressed to remove excess moisture. The cheese gives the dumplings their characteristic flavor and soft texture.
TIP: Avoid adding more flour than needed (see instructions). Using too much flour can result in tough dumplings.
LAZY PIEROGI INGREDIENTS
- Twaróg – For this recipe, you can substitute it for farmer’s cheese or pressed cottage cheese.
- Egg yolks – Egg yolks help bind the ingredients together, creating a smoother, richer texture in the dough.
- Flour – Use all-purpose flour.
- Salt – It’s important to add salt even if you plan to serve your lazy pierogi with a sweet topping.
- Butter – Butter is incorporated into the dough for rich and a soft texture, while additional melted butter is drizzled over the cooked dumplings to prevent them from sticking together.
- Breadcrumbs – Breadcrumbs can be added as an optional ingredient to give the dumplings a crunchy finish when fried with butter.
Alternative Shape: You can shape the dumplings into small balls using wet hands, then gently press your finger into the center to create a dimple.
HERE ARE SOME HELPFUL TIPS FOR MAKING LAZY PIEROGI
- Mash the Cheese: Use a potato masher or fork to mash the cheese thoroughly for a smooth, creamy texture. This will help break up any lumps and create a consistent mixture that’s easy to work with.
- Boiling the Dumplings: Make sure the water is at a full boil before adding the dumplings. This helps them cook properly and prevents them from becoming soggy. Don’t overcook them; if you do, they may fall apart and become inedible.
- Cook the Dumplings in Batches: To prevent the dumplings from sticking together, cook them in small batches. Stir the water occasionally with a wooden spoon to make sure the dumplings don’t stick to the bottom of the pot.
- Drizzle with Melted Butter After Cooking: Once the dumplings are cooked, carefully remove them from the pot using a slotted spoon and place them on a plate. Drizzle with melted butter immediately so they don’t stick to each other.
HOW TO SERVE LAZY PIEROGI
Lazy Pierogi ‘Cheese Dumplings’ can be served in a variety of delicious ways. For a traditional option, serve them with melted butter and fried breadcrumbs. Other serving options:
- With Sour Cream: For a tangy, creamy contrast, serve the dumplings with a dollop of sour cream on the side.
- With Sauteed Onions: Caramelized onions add a sweet and savory flavor that pairs great with the soft, cheesy dumplings.
- With Your Favorite Sauce: While traditional lazy pierogi are often served with butter, You can get creative by pairing them with your favorite sauce or a variety of sauces, such as a mushroom sauce, creamy Asparagus sauce, creamy spinach or meat sauce.
- Topped with Fresh Herbs: Add a sprinkle of fresh herbs, like dill or parsley, for a burst of color and fresh flavor.
- Other sweet serving options: The cheese dumplings can also be served with a sprinkle of sugar and ground cinnamon, paired with fresh fruit like raspberries, blueberries, or strawberries for a sweet and fruity twist.
These dumplings are versatile, so feel free to experiment with different toppings or sides based on your personal preferences!
FAQs
What’s the best way to reheat leftover lazy pierogi?
Leftover pierogi can be reheated in a skillet with a little butter over low to medium heat. Add the pierogi in a single layer and cook for about 5-8 minutes, stirring occasionally with a wooden spoon to prevent sticking and ensure they heat evenly on both sides. I don’t recommend using the microwave, as it may cause them to lose their texture.
What does lazy pierogi mean?
Lazy pierogi, or ‘leniwe’ in Polish, are named this way because they’re simpler to make than traditional pierogi. Instead of being individually shaped and stuffed, these dumplings are cut into pieces, with the cheese mixed directly into the dough rather than used as a filling.
MORE POLISH RECIPES TO TRY:
- Rosol Polish Chicken Soup
- Potato Mushroom Soup
- Beet Greens Soup – Polish Botwinka
- Yellow Wax Beans With Breadcrumbs
- Cream Puffs
- Kolachkes Cookies
KEEP IN TOUCH!
I hope you enjoy this Lazy Polish Pierogi recipe as much as I do! If you make it, I’d love to hear how it turns out. Comment on the post if you have questions, other ideas for the recipe, or if you just enjoyed reading—I’d be happy to see your feedback! ❤️
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*Nutritional information is automatically generated and should be considered as an estimate.
LAZY POLISH PIEROGI
Equipment
- Large mixing bowl
- Medium Size Pot
- Slotted Spoon
Ingredients
- 500 g farmer's cheese
- 4 large eggs yolks
- 3/4 cup unbleached all-purpose flour (about 110 g) plus more as needed
- 1 teaspoon sea salt plus more for salting the water
- 2 teaspoons unsalted butter softened or melted
For Serving
- 2 tablespoons unsalted butter for topping
- 1 tablespoon breadcrumbs for topping
Instructions
- Place the cheese in a large mixing bowl and mash it for a few minutes until the mixture starts to come together, becoming more creamy and less crumbly. You can use a fork or a potato masher for this step.
- Add the egg yolks and butter and continue mixing until they are completely incorporated. Next, add the flour and salt, and thoroughly combine using the back of a large spoon until a soft dough forms. The mixture should be sticky, so avoid adding any extra flour.
- Place the dough on a floured surface, then use your hands to continue combining and form the dough into a log. If the dough is too sticky, lightly dust your hands with more flour as needed. Keep folding until you can form a log, but don't knead; the dough should remain soft.
- Divide the dough into equal sections. Roll each section into a 1-inch rope by gently rolling it back and forth on the floured surface with your hands, pressing slightly.
- Cut each rope at a slight angle into small pieces about 1 inch long. Place the cut dumplings on a flour-dusted surface, ensuring they do not touch each other to prevent sticking.
- Cover the cut dumplings with a clean kitchen towel and prepare the buttered breadcrumb topping.
- Heat the butter in a small pan, add the breadcrumbs, and cook until golden, stirring all the time. Set aside.
- Bring a large pot of salted water to a boil. Reduce the heat so the water simmers gently and does not boil rapidly. Add the dumplings to the pot in batches, being careful not to overcrowd it. Stir carefully with a wooden spoon to prevent the dumplings from sticking to the bottom of the pot. When dumplings start to float to the top, then simmer gently for an additional 1 to 2 minutes.
- Use a slotted spoon to transfer the cooked dumplings out of the water and place them on a large plate lightly greased with butter. Drizzle more melted butter over the cheese dumplings and serve immediately. Enjoy! Smacznego!