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LOCATION: Recipes >> Polish >> Pierogi 23

Print this Recipe    Pierogi 23

POLISH LAZY DUMPLINGS (PIEROGI LENIWE)

2 pounds dry-curd cottage cheese or farmer cheese
4 large eggs, beaten
1.5 tsp salt
2 cups all purpose flour plus more for rolling
10 quarts water
1 cup bread crumbs, lightly toasted in 3 tbsp butter in a frying pan

In a medium bowl mash the cheese with a fork. Stir in the eggs,
1/2 tsp 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 1 tsp 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 a slotted spoon and drain. Continue until all dumplings
are cooked.

Serve with a garnish of toasted bread crumbs. Makes about 40
dumplings.

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