Pierogi Leniwe are Polish dumplings prepared from wheat, eggs, and twarog (a form of Quark cheese). Fried breadcrumbs, sugar, cinnamon, or just melted butter are common toppings.
This traditional Polish delicacy is one of numerous pierogi recipes that were brought to Poland by Saint Hyacinth, a monk from Kyiv, Ukraine. Of course, these were the classic pierogi. It’s unclear who was so lazy as to turn their kluski into lazy dumplings.
Kids adore them, and they are a popular lunch item at school cafeterias and milk bars, particularly during the summer.
What is Twarog?
Twarog is the Polish variant of farmer’s cheese, which is comparable to quark. Twirog is not your typical farmer’s cheese; it has a creamy texture and a slightly sour and salty flavour.
Twarog contains more fat than quark or typical farmer’s cheese, has a firmer texture, and is readily sliced into pieces.
Twarog is used to produce pierogi leniwe, pierogi ruskie, sernik cheesecakes, Easter pascha, and as an ingredient in salads and bread spreads. It is also commonly eaten raw, topped with chopped fresh chives and seasoned with salt. A nutritious, guilt-free snack!
Twarog, also known as ser bialy, or white cheese, is available in Polish delis, but it is also simple to prepare at home.
What do you serve with Pierogi Leniwe?
Pierogi leniwe can be served with one of the following:
- Brown sugar
- Vanilla sugar.
- Melted butter.
- Breadcrumbs cooked in melted butter.
- Powdered cinnamon.
Recipe Ideas for Pierogi Leniwe
- If the twarog appears too dry, add a couple spoonfuls of sour cream to the dough.
- Cut the pierogi leniwe into diamond shapes, similar to the kopytka dumplings.
- Boil the pierogi in batches. If you boil them all at the same time, they will cling together!
- When the dumplings reach the surface, you’ll know they’re ready to be taken from the water in another minute.
- Use a slotted spoon to remove the pierogi from the water.
- To prevent the pierogi leniwe from sticking together, top them with melted butter soon after plating.
FAQs for Polish Lazy Pierogi
What Does “Leniwe” Mean?
In Polish, leniwe means “lazy”. These dumplings are called lazy because the pierogi are sliced into pieces rather than formed like other pierogis. They are also not packed with cheese. Instead, cheese is mixed into the dough.
What is the difference between Kopytka and Leniwe?
The two Polish dumplings are similar in shape. Kopytka are made with cooked potatoes, a little flour, and eggs, whereas leniwe are made from flour, cottage cheese, eggs, and butter.
What can I use instead of Twarog.
Twarog can be found at the nearby Polish deli or in the gourmet department of a supermarket shop. If there is no Polish deli nearby, you can use queso blanco or any other soft cottage cheese.
What is the difference between Pierogi Leniwe and Gnocchi?
Italian gnocchi are ridged cylinder-shaped dumplings prepared from cottage cheese and semolina dough. Pierogi Leniwe are diamond-shaped dumplings made with cottage cheese and wheat, carved to resemble animal hooves.
Can I reheat the pierogi leniwe?
Yes, you may reheat lazy pierogi by boiling them in water for around 2-3 minutes. Alternatively, you might cook them with butter or oil.
Can I freeze pierogis?
Yes, cooked pierogi can be frozen for up to six months. Before storing in an airtight container, coat them with melted butter. Do not freeze uncooked pierogies!
Polish Lazy Dumplings: Pierogi Leniwe
Leniwe Dumplings, often known as lazy pierogi, are both tasty and simple to prepare at home. These cheese dumplings are versatile and can be served sweet or savoury!
Ingredients
- 16 ounces farmer’s or cottage cheese (preferably twarog)
- 1 cup all-purpose flour.
- Two teaspoons of melted butter.
- 2 eggs
- One teaspoon of salt.
Instructions
- Begin by grinding the farmer’s cheese if you are using Twarog. If using cottage or soft cheese, mash it with a fork or a hand press.
- In the same bowl as the cheese, combine two tablespoons melted and cooled butter and egg yolks. Mix with a fork.
- Add half a cup of flour and stir again until no lumps remain.
- In a separate bowl, use an electric mixer to beat the egg whites. Then add to the cheese bowl and combine everything.
- Sprinkle flour on a clean tabletop. Sprinkle a small amount of flour over the top of the cheese mixture.
- With dry hands (flour optional), begin rolling a roll with a diameter of about 0.75″ cm. Cut similar-sized pierogi noodles diagonally using a knife (exactly as kopytka).
- Boil in a large pot for 1 minute from the time the dumplings reach the surface of the water. Using the slotted spoon, remove your lazy pierogis.
