Pierogi Leniwe Polish Lazy Dumplings Recipes

Steps:

• In a medium bowl mash the cheese with a fork. Stir in the eggs, 1/2 teaspoon of the salt, and the flour, all at once.
• Turn the dough out onto a floured board and divide it into 4 pieces. Roll each piece out into a rectangle 12 inches long and 2 inches wide. Cut each piece on the diagonal into about 10 pieces.
• Bring 10 quarts of water to a boil and add the remaining teaspoon salt. Reduce the water to a lightly rolling simmer and add 1/3 of the dumplings to the pot. Simmer, uncovered, until they float to the top.
• Remove them with slotted spoon and drain. Continue until all dumplings are cooked.
• Serve with a garnish of buttered toasted bread crumbs.

Steps:

• For the pierogies:.
• Beat the egg whites until foamy. Combine the cheese with the egg yolks and flour in a separate bowl. Fold in the beaten egg whites to form a dough. Cover and refrigerate until nice and firm, at least 2 hours.
• Generously dust a clean work surface with flour. Working in batches, take a large spoonful of the dough and roll into a log about 1 inch in diameter. Gently pat the log to flatten it. With a sharp knife, cut the log on a bias about every 1 inch into diamond-shaped pierogies. Repeat with the remaining dough.
• Bring a pot of lightly salted water to a boil. Working in batches, slip the pierogies into the water and boil until they float to the surface, about 2 minutes. Do not overcook them. Gently transfer the pierogies to a plate using a slotted spoon or spider.
• While the pierogies are cooking, melt the butter in a small nonstick skillet over medium heat. Add the breadcrumbs, stirring occasionally, and toast until golden.
• To serve, spoon some of the toasted breadcrumbs, then a dollop of sour cream on top of each pierogi. Sprinkle with sugar. Smacznego! Bon appetite!

Steps:

• Use a spoon to push the cheese through a fine sieve into a deep bowl.
• Beat in the eggs, then the sugar and the butter.
• Sift the flour over the cheese mixture and stir until the flour is completely absorbed.
• Knead like bread to mix well.
• Divide the dough into 3 equal parts and roll each between your palms to shape it into a ball, then, on a lightly floured surface, roll each ball into a 12" long cylinder (1" in diameter).
• Wrap in wax paper and refrigerate until firm (30 minutes).
• Flatten the cylinder slightly and cut them crosswise into 2-inch rounds.
• In a 3-4 quart saucepan, bring water and salt to a boil over high heat.
• Drop 6 pierogi into the water and stir occasionally so they don't stick to each other or the pan.
• Immediately reduce the heat to low and simmer until they float to the surface (5 minutes).
• With a slotted spoon, transfer the dumplings to a kitchen towel to drain.
• Cover them loosely with another towel to keep them warm, while you cook the remaining pierogi in the same way.
• In an 8-inch skillet, melt the butter, but don't let it brown.
• Add the bread crumbs, stirring constantly, until they are crisp and golden brown, then remove from heat.
• Pour the bread crumbs and butter over the dumplings and serve.