LAZY POLISH PIEROGI
Lazy Polish Pierogi are tender cheese dumplings made from farmer’s cheese, flour, and eggs, creating a soft, melt-in-your-mouth texture. These simple dumplings are boiled and topped with golden brown butter and breadcrumbs for a comforting, savory meal.
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!
Notes
Storage: Lightly coat any leftover dumplings with melted butter to prevent sticking. Store them in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 302kcalCarbohydrates: 17gProtein: 22gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 237mgSodium: 511mgPotassium: 20mgFiber: 2gSugar: 1gVitamin A: 272IUCalcium: 38mgIron: 1mg
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