Pierogi leniwe – means lazy pierogi or lazy dumplings.
I wrote about kopytka – Polish potato dumplings a good while back and these have the same shape.
Traditional recipes use twaróg – Polish curd cheese – I use my own yoghurt cheese. I have found that you can use crumbly, white, mild, English cheeses such as: Cheshire, Lancashire or Wensleydale.
They can be served savoury or sweet – with melted butter, à la Polonaise (buttered breadcrumbs) or skwarki (crisp, fried, small squares of bacon) or sweet with a cinnamon sugar mixture.
- 400g of twaróg (curd cheese), yoghurt cheese or a white, crumbly cheese.
- 3 egg yolks
- 160 – 200g of plain flour
- ½ teaspoon of salt
- Mix the yolks with the cheese.
- Add the salt
- Weigh out the flour to give an idea of how much is needed – this will depend on the cheese and the size of the eggs.
- Add the flour and mix first with a wooden spoon and then by hand, you might not need all the flour or you may need more.
- Mix until you have a soft dough.
- Divide the dough into quarters and using a floured board shape the dough and roll it with you hands until you have a long sausage about 3cm in diameter. If the dough sticks to the board then you need to add more flour.
- Use a sharp knife to cut the dough into pieces, make the first cut at a diagonal and make the thickness about 1 to 1.5cm. You will get a sort of oval shape.
- Repeat this with the rest of the dough.
- Fill a large pan with water, add some salt and bring this to the boil.
- When the water is boiling, add the dumplings one by one, do not over fill the pan or they will stick together. I tend to do around 8 at a time.
- As they cook they will float to the surface, give them about another minute and then remove them with a slotted or a perforated spoon and put them in a colander.
- I have a colander sitting in an empty pan by the side of the large pan in which I am boiling the dumplings.
- I find that the maximum from putting them into the water to taking them out will be 3 minutes, if you cook these too long they will start to fall apart.
Here served as suggested above with melted butter and with skwarki (crisp, fried, small squares of bacon).
Served on –
- J & G Meakin – Topic – around 1967
- Wedgwood – Chelsea garden – early 21st century.
Here served à la Polonaise (buttered breadcrumbs) in a handled dish by
Rörstrand Sweden Granada Ovenware from the 1960s
They can be also be served sweet with a cinnamon sugar mixture.