Today I’d like to draw your attention to one of the simplest and quickest ways to make lazy pierogi, which I’ve been using for several years. Preparing these pierogi doesn’t take much time, and your hands and table won’t get dirty. The result is delicious, delicate, and the most cottage cheese-like pierogi.
These pierogi will be especially appreciated by all those who love the distinct flavor of cottage cheese. I’m sure that once you’ve made lazy pierogi this way, you won’t want to make them any other way. Try them and see for yourself!
Ingredients:
Cottage cheese (dry) – 500 g
Eggs – 1-2
Semolina (or flour for those who don’t like flour) – 5-6 tablespoons
Salt or sugar – to taste
Butter – optional and to taste
Preparation: Since the dumpling dough is quite quick to prepare, I first put a pot of water on the stove and heat the heat. Meanwhile, I knead the dough without kneading it by hand; I simply mix all the ingredients with a spoon in a suitable container. I put the eggs, salt or sugar, and semolina in the bowl with the cottage cheese.
When making sweet dumplings, I add a little vanilla sugar or vanilla extract to taste.
Mix everything thoroughly.
I’d like to point out that only dry cottage cheese should be used for lazy pierogi. If you use wet cottage cheese, the pierogi will spread. When my cottage cheese is wet, I simply squeeze it well, placing it in several layers of cheesecloth. For those who don’t like semolina, you can also use flour instead.
I let the dough rest for a few minutes to allow the semolina to swell slightly, then I turn the dough out and spread it on a large, flat plate about 1.5-2 cm high.
Next, using a spoon or fork, I drop the dough, piece by piece, into boiling salted water. The dough will release easily from the spoon when dipped in boiling water.
In just a few minutes, all the pierogi are in a pot.
I cook the pierogi for no longer than 1-1.5 minutes after boiling. I remove the finished pierogi, add butter, and serve.
