Polish Lazy Dumplings (Leniwe Pierogi)

By
Barbara Rolek
Barbara Rolek
Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer.
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Updated on 02/17/22
Preparing fresh homemade gnocchi pasta with potatoe dough.
GMVozd/Getty Images
Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Servings: 6 servings
Nutrition Facts (per serving)
440 Calories
23g Fat
34g Carbs
22g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 6
Amount per serving
Calories 440
% Daily Value*
Total Fat 23g 30%
Saturated Fat 12g 61%
Cholesterol 181mg 60%
Sodium 973mg 42%
Total Carbohydrate 34g 12%
Dietary Fiber 1g 4%
Total Sugars 2g
Protein 22g
Vitamin C 0mg 0%
Calcium 453mg 35%
Iron 3mg 14%
Potassium 180mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Polish lazy dumplings, known as leniwe pierogi, are actually dumplings similar to kartoflane kluski, except dry curd, farmer's, or ricotta cheese is incorporated into the dough instead of potatoes. The dough is left unfilled.

Whenever you see the Polish word leniwe, which literally translates as "lazy," in conjunction with a recipe, it just means that's it's easy to make.

These impostors masquerading as pierogi have their own merit. They can be eaten as a side dish or as a meatless main course. Try them with sour cream and bacon bits, fried until golden, or added to the drippings of roasted meat like pork or beef. 

If you can't find dry curd cheese, you might want to make your own farmer's cheese from scratch. It's so easy!

Ingredients

  • 1 pound dry curd cheese, farmer's cheese, or ricotta cheese, at room temperature

  • 2 large eggs, room temperature

  • 1 large egg yolk, room temperature

  • 1 teaspoon salt

  • 1 tablespoon unsalted butter, melted

  • 2 cups all-purpose flour

Steps to Make It

  1. In the bowl of a food processor, whiz together cheese, eggs, egg yolk, salt, and butter until smooth.

  2. Add flour all at once and process. The dough will be sticky and never form a ball.

  3. Put a large pot of salted water on to boil. Remove dough to a floured surface. Form into a 1 1/2-inch-thick rope. Cut diagonally into 1- or 2-inch pieces, depending on how large you like them.

  4. Drop dumplings into boiling water. Once dumplings have risen to the top, boil an additional 5 minutes, for a total of about 10 minutes. Remove one dumpling to a plate and cut it into it to taste to make sure it is done to your liking. Be careful because it will be very hot.

  5. With a slotted spoon, remove dumplings to a buttered bowl. They can be served immediately as is topped with sour cream, or fried in butter until golden. Try them with pan drippings from a pork or beef roast.

Note: Lazy dumplings freeze well, up to six months, after boiling. Make sure to lightly coat them with butter before packaging so they don't stick together.

More Lazy Recipes

  • Lazy Man's Cholent Recipe: Cholent is a traditional Jewish dish for Sabbath that was cooked overnight in a slow oven by a communal baker. Now, slow cookers are used.

  • Lazy Pot Roast Recipe: Here's another slow cooker recipe featuring vegetables, sour cream, and mushroom soup.

  • Lazy French Toast Recipe: This breakfast treat that also can be served for lunch, dinner, or dessert is baked in the oven.

  • Lazy Chicken With Mushrooms Recipe: Again a slow cooker comes to the rescue in this homey dish featuring boneless chicken breasts, mushrooms, and canned soup.