Polish · Main
Pillowy farmer’s-cheese dumplings with toasted buttery crumbs.
Photo by Dieta Trening Suplementacja · CC BY 3.0 · Resized and converted to WebP for web display.
Leniwe means “lazy,” but the appeal of these Polish cheese dumplings goes beyond speed. Twaróg gives them a gentle tang and tender, almost cloudlike center. The only real trick is to resist adding too much flour: the dough should remain soft and a little tacky.
Technique notes
Polish kitchen
Tender kluski leniwe made with farmer’s cheese, egg and just enough flour, finished with crisp buttered breadcrumbs.
Mash the farmer’s cheese with a fork or pass it through a potato ricer. Mix in the egg, yolk and salt. Fold in the flour just until a soft, slightly tacky dough forms. Chill for 10 minutes.
Bring a wide pot of salted water to a gentle boil. On a well-floured surface, divide the dough into four pieces. Roll each into a ¾-inch-thick rope and cut diagonally into 1-inch diamonds.
Cook the dumplings in two batches so they have room to move. Once they float, simmer for 60–90 seconds more. Lift out with a slotted spoon and drain well.
Melt the butter in a skillet over medium heat. Add the breadcrumbs and cook for 2–3 minutes until golden. Add the dumplings and toss gently. Serve with sugar, cinnamon and sour cream or berries if desired.
Review ingredient labels for allergens and cross-contact. Follow the recipe’s handling notes, refrigerate perishable food promptly, and use an instant-read thermometer where a safe internal temperature is specified.
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Research EditionGood to know
Despite the common name pierogi leniwe, they are solid cheese dumplings rather than filled pockets. Their shape is closer to gnocchi.
Dry farmer’s cheese is the best substitute. Well-drained whole-milk ricotta or quark can work, but wetter cheese requires more flour and gives a softer dough.
Too much flour or vigorous mixing is usually responsible. Use the minimum flour that lets the dumplings hold together and mix only until combined.
