Name: Polish Lazy Pierogi (Pierogi Leniwe) Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Polish
Ingredients: 2 cups farmer’s cheese; 1 ½ cups all-purpose flour; 2 large eggs; 1 teaspoon salt; 2 tablespoons unsalted butter; ½ cup breadcrumbs (optional); Sugar and cinnamon (optional, for sweet version)

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Introduction

Polish Lazy Pierogi, or Pierogi Leniwe, are a quick and comforting dish made with farmer’s cheese and simple ingredients. Unlike traditional pierogi, these don’t require filling and folding, making them perfect for a cozy weeknight meal. They’re tender, mildly tangy, and delicious served with browned butter and breadcrumbs or a sprinkle of sugar and cinnamon for a sweet twist.

The image shows a white ceramic plate filled with golden brown gnocchi pieces. Each gnocchi is square shaped with a light crispy texture on top and soft, fluffy white inside. The gnocchi are stacked loosely, showing slight browning on the raised edges. The plate sits on a white marbled surface, and the overall look is warm and inviting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups farmer’s cheese
1 ½ cups all-purpose flour
2 large eggs
1 teaspoon salt
2 tablespoons unsalted butter (for serving)
½ cup breadcrumbs (optional)
Sugar and cinnamon (optional for sweet version)

Instructions

Step 1: In a large bowl, combine the farmer’s cheese, flour, eggs, and salt. Mix until a soft dough forms. If the dough is too sticky, add a little more flour to make it manageable.
Step 2: On a floured surface, divide the dough into smaller portions. Roll each portion into a log about 1 inch thick, then cut the logs into 1-inch pieces to form the pierogi.
Step 3: Bring a large pot of salted water to a boil. Add the pierogi in batches, avoiding overcrowding. Cook until they float to the top, then let them cook for an additional 2 minutes. Remove with a slotted spoon and set aside.
Step 4: Melt the butter in a small pan and optionally add breadcrumbs, cooking until golden brown. Drizzle the buttery breadcrumbs over the pierogi. For a sweet option, sprinkle with sugar and cinnamon before serving.

Tips & Variations

If the dough feels too sticky, dust your hands and the working surface with flour to prevent sticking.
Use fresh farmer’s cheese or ricotta for the best texture and flavor.
For a savory twist, top with sautéed onions or crispy bacon bits instead of breadcrumbs.
Try the sweet version by adding sugar and cinnamon, serving them as a dessert or breakfast treat.

Storage

Store any leftover pierogi in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium-low heat with a bit of butter until warmed through. Pierogi can also be frozen before cooking; freeze on a tray, then transfer to a freezer bag and cook directly from frozen, adding a minute or two extra to the boiling time.

How to Serve

The image shows a close-up of a white plate filled with golden-brown gnocchi. Each gnocchi piece has a slightly browned crispy top with a soft, smooth, and slightly glossy texture underneath. The gnocchi are piled tightly in the center of the plate, some overlapping each other. The plate has a subtle decorative edge and sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ricotta instead of farmer’s cheese?

Yes, ricotta is a suitable substitute and will give the pierogi a slightly creamier texture, though farmer’s cheese is more traditional.

Do I have to use breadcrumbs?

No, breadcrumbs are optional and add a nice crunch when browned in butter, but the pierogi are delicious served simply with melted butter alone.