Description
This Fast and Easy Lazy Pierogi Recipe offers a simple and quick twist on traditional pierogis by using a farmer’s cheese dough that’s boiled instead of individually filled and fried. Ready in just 30 minutes, these sweet, tender dumplings are served with a luscious sweetened sour cream topping, making them perfect for a comforting dessert or snack.
Ingredients
Scale
For the Lazy Pierogi Dough
- 3 cups well-drained farmer’s cheese (tvorog), packed
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup granulated sugar
- 1 ¾ cups all-purpose flour
For Cooking
- 3 tbsp unsalted butter, melted
For Serving
- 1 cup full-fat sour cream
- 3 tbsp granulated sugar
- 1 tsp vanilla extract (optional, to mix with sour cream)
Instructions
- Make the Lazy Pierogi Dough: In a large bowl, combine the well-drained farmer’s cheese, eggs, vanilla extract, granulated sugar, and all-purpose flour. Mix thoroughly until a dough forms that is workable but slightly sticky. To test the dough consistency, cook a small piece in boiling water; if it does not hold together well, add a bit more flour and knead gently.
- Shape the Pierogis: Divide the dough into four equal portions. Roll each portion into a long rope shape on a floured surface. Cut each rope into ½-inch pieces to form individual dumplings.
- Cook the Pierogi: Bring a large pot of water to a boil. Drop the dough pieces into the boiling water. Cook them until they float to the surface, approximately 1 minute. Remove the cooked dumplings with a slotted spoon and immediately toss them in melted unsalted butter to prevent sticking and add flavor.
- Prepare the Sour Cream Mixture: In a small bowl, mix the full-fat sour cream with granulated sugar and vanilla extract until smooth and sweetened to taste.
- Serve the Pierogi: Plate the butter-coated lazy pierogis and spoon the sweetened sour cream mixture generously over them. Optionally, you can also serve with jam or fresh berries for added flavor and texture.
Notes
- Ensure the farmer’s cheese is well-drained to prevent the dough from becoming too wet.
- Adjust the flour quantity slightly if the dough is too sticky or too crumbly.
- For a variation, top the pierogis with fruit preserves or fresh berries instead of sour cream mixture.
- This recipe works best when served warm immediately after cooking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Boiling
- Cuisine: Eastern European
