Who even came up with the idea of calling them “pierogi”? ;). Regardless of the name, they are absolutely delicious! Until I tried this recipe from Fetti, the lazy pierogi from traditional Polish milk bars seemed impossible to recreate at home (was choosing the right ingredients really that difficult?). Now they no longer hold any secrets from me… Thank you, Fetti. This recipe makes enough for one very hungry person or two moderately hungry ones ;).
Ingredients for Polish lazy pierogi:
- 200 g full-fat or semi-fat curd cheese
- 1 egg, separated
- ½ cup plain flour
- ½ packet vanillin sugar (8 g)
Push the curd cheese through a sieve or mash thoroughly with a fork until smooth. Add the egg yolk, plain flour, vanilla sugar, and the beaten egg white folded gently into the mixture. The dough may remain slightly sticky, but the less flour you add, the lighter and softer the pierogi will be.
Turn the dough out onto a lightly floured work surface. Shape into a long rope and flatten slightly. Using a knife, cut into small diamond-shaped pieces. Drop the pierogi into lightly salted boiling water and cook briefly until they float to the surface.
Serve with melted butter, sprinkled generously with coarse sugar and cinnamon — or however you like them best.
Enjoy!
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