Lazy pierogi are 4-ingredient Polish cheese dumplings boiled in water and served with either sweet or savoury toppings. They are a simplified version of Polish cheese pierogi, made without kneading, wrapping in dough or precooking any of the ingredients. Incredibly easy to make and ready in only about 20 minutes!
Polish lazy pierogi (‘pierogi leniwe’, also simply called ‘leniwe’, pronounced ‘le-NY-veh’, in Polish) have a soft, melt-in-your-mouth texture and mildly tangy flavour. They are a type of ‘kluski’, which in Polish means ‘noodles’ but is also a general name for various types of dumplings. This is why the names ‘pierogi leniwe’ and ‘kluski leniwe’ are often used interchangeably.
Unlike in traditional pierogi, which consist of a filling and dough, in lazy pierogi these components have been combined into one mixture. Hence the name ‘lazy’! While traditional pierogi (as well as North American pierogies) require quite a bit of time and effort the ‘lazy’ version is super quick and easy!
Interestingly Polish lazy pierogi do not look like pierogi at all! They look like kopytka dumplings, another popular traditional dish in Poland, but are based around different ingredients. While kopytka contain potatoes lazy pierogi dumplings are made using traditional Polish ‘twarόg’ cheese as their main ingredient. (Confusingly, kopytka also sometimes contain twarόg!).
‘Twarόg’ cheese (pronounced ‘TFA-ruk’ (a type of tangy ‘curd cheese’) is a bit like cottage cheese, only not as soft and creamy, and feta – but softer and not salty. It is indispensable in traditional Polish cooking and a star ingredient in many recipes including Polish crepes, cheesecake, pierogi ruskie as well as cheese pierogi.
Lazy pierogi ingredients
- Twarόg
You can use either full-fat (‘tłusty’ in Polish) or low-fat (‘pόł-tłusty’) twarόg. If using the latter add a tablespoon of melted butter into the mixture. Quark, cottage cheese or cream cheese are, unfortunately, not suitable alternatives.
Tip: Twarόg is available in all Polish stores and if you are in the UK you can also find it in some large supermarkets.
- Flour
Use all-purpose/plain flour.
Tip: Try not to add more flour than is absolutely necessary (see Instructions). Too much flour will produce tough dumplings.
- Egg
Helps to bind the mixture.
- Salt
Enhances the flavour. It’s important to add the salt even if you are planning to serve your lazy pierogi with a sweet topping.
Equipment you'll need
- Large shallow bowl
- Potato masher
- Large spoon
- Medium-sized pot
- Slotted spoon
Step-by-step recipe instructions
1.Boil water: Fill a medium-sized pot with water (use approx. 1 teaspoon of salt for 3 litres of water). Cover and bring to boil. In the meantime make the dumplings.
2. Mash twarόg: Place the cheese in a large shallow bowl and mash for a few minutes until the mixture starts coming together, becoming more creamy and less crumbly (use a potato masher).
3. Add egg: Add the egg and salt and continue mashing until completely incorporated.
4. Add flour: Add the flour and mix in thoroughly using the back of a large spoon. The mixture should be sticky (resist the temptation to ‘fix’ this with more flour!).
5. Make lazy pierogi: Dust your work surface with a little flour and using a spoon place approx. ⅓ of the mixture on top. Gently roll into a long sausage shape with the thickness of a large thumb (dust with a little more flour if the mixture is sticking to your hands). Flatten a little then cut at a slight angle into small pieces (about ½ in/1.5cm thick). Arrange on top of a flour dusted surface making sure they don’t touch one another.
6. Boil: One by one place the dumplings in the pot (lower the heat so the water isn’t boiling rapidly) and stir carefully using a wooden spoon to prevent them sticking to the bottom of the pot. Simmer gently for 1 minute from the time the dumplings come up to the top. Cook in batches to avoid overcrowding the pot.
7. Serve: Using a slotted spoon lift the dumplings from the water and place on top of a large plate (lightly greased with butter). Drizzle over more melted butter, a little sugar and serve immediately.
How to serve lazy dumplings
Polish lazy pierogi/dumplings can be served with either sweet or savoury toppings, as a stand-alone meal (yes, even the sweet ones!) or preceded by a soup (such as chicken soup, barley soup etc) as part of a traditional dinner.
Traditional toppings include simply butter and sugar (I used demerara, but you can use any). However, you can also serve them with sour cream or flavoured yogurt, fruit sauce, such as blackberry, or homemade fruit compote. The possibilities are endless!
Another popular traditional topping to serve with pierogi leniwe consists of butter and breadcrumbs. To make this topping in a pan melt 2 tablespoons of butter, add 1-2 tablespoons of breadcrumbs and cook briefly until golden stirring all the time. Pour over your cheese dumplings, sprinkle with sugar (optional) and enjoy!
Savoury lazy pierogi can be served with sauteed onion.
Can I fry pierogi leniwe
I do not recommend it. Unlike traditional (more robust) pierogi, such as ruskie or sauerkraut, which can be safely subjected to boiling followed by frying, lazy pierogi are more fragile and cooking time should be minimal. Boiling them briefly will ensure they keep their shape.
Top tips
- If using low-fat twarόg (pόłtłusty) add 1 tablespoon of melted butter into the pierogi mixture.
- Put the water on to boil before you start making the dumplings so you can cook them as soon as you’ve prepared them (they contain a lot of moisture so if you leave them uncooked for too long they might start sticking to the surface).
- Lower the heat when you are ready to place the ‘leniwe’ in the pot and simmer gently for 1 minute from the time they come up to the surface. Cook in batches to avoid overcrowding the pot.
- Do not add too much flour into the mixture – it should be sticky.
- Do not knead the dough, instead simply roll into a long shape then cut.
- Best served hot. They harden as they cool but will become soft again if you reheat them.
- Refrigerate leftover lazy pierogi, once cooled completely, covered. Reheat in the microwave. They are just as good the next day!
- Freezing: I do not recommend freezing your cheese dumplings as this may affect their texture.
Related recipes
See also these other traditional Polish recipes including tips on making pierogi!
Recipe
Polish Lazy Pierogi (Leniwe)
Equipment
- Large shallow bowl
- Potato masher and large spoon
- Medium sized pot
- Slotted Spoon
Ingredients
- 8.82 ounces (250 g) Polish twarόg cheese full fat, see *Notes
- ½ cup less 1½tbsp (50 g) all-purpose/plain flour plus a little for dusting
- 1 large egg
- ⅕ teaspoon fine sea salt
For serving
- 2 tablespoons butter melted
- 2 tablespoons sugar any, I used demerara
Instructions
- Boil water: Fill a medium-sized pot with water (use approx. 1 teaspoon of salt for 3 litres of water). Cover and bring to boil. In the meantime make the dumplings.
- Mash twarόg: Place the cheese in a large shallow bowl and mash for a few minutes until the mixture starts coming together, becoming more creamy and less crumbly (use a potato masher).
- Add egg: Add the egg and salt and continue mashing until completely incorporated.
- Add flour: Add the flour and mix in thoroughly using the back of a large spoon. The mixture should be sticky (resist the temptation to ‘fix’ this with more flour!).
- Make lazy pierogi: Dust your work surface with a little flour and using a spoon place approx. ⅓ of the mixture on top. Gently roll into a long sausage shape with the thickness of a large thumb (dust with a little more flour if the mixture is sticking to your hands). Flatten a little then cut at a slight angle into small pieces (about ½ in/1.5cm thick). Arrange on top of a flour dusted surface making sure they don’t touch one another.
- Boil: One by one place the dumplings in the pot (lower the heat so the water isn’t boiling rapidly) and stir carefully using a wooden spoon to prevent them sticking to the bottom of the pot. Simmer gently for 1 minute from the time the dumplings come up to the top. Cook in batches to avoid overcrowding the pot.
- Serve: Using a slotted spoon lift the dumplings from the water and place on top of a large plate (lightly greased with butter). Drizzle over more melted butter, a little sugar and serve immediately.
Notes
-
- *If using low-fat twarόg (pόłtłusty) add 1 tablespoon of melted butter into the pierogi mixture.
-
- Put the water on to boil before you start making the dumplings so you can cook them as soon as you’ve prepared them (they contain a lot of moisture so if you leave them uncooked for too long they might start sticking to the surface).
-
- Lower the heat when you are ready to place the ‘leniwe’ in the pot and simmer gently for 1 minute from the time they come up to the surface. Cook in batches to avoid overcrowding the pot.
-
- Do not add too much flour into the mixture – it should be sticky.
-
- Do not knead the dough, instead simply roll into a long shape then cut.
-
- Best served hot. They harden as they cool but will become soft again if you reheat them.
-
- Refrigerate leftover lazy pierogi, once cooled completely, covered. Reheat in the microwave. They are just as good the next day!
-
- Freezing: I do not recommend freezing these dumplings as this may affect their texture.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Keep in touch!
If you make this traditional lazy pierogi recipe I’d love to know how it turns out for you. Let me know in the comments below, thanks:)
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