The easy hack to get all the pierogi flavor in 30 minutes flat! Lazy pierogi combines the dough and the filling to make soft, fluffy dumplings your whole family will love.
- 3 cups well-drained farmer's cheese (tvorog), packed (extra whey drained if needed)
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup granulated sugar
- 1 3/4 cup all-purpose flour
- 3 tbsp butter, unsalted
- 1 cup sour cream full fat
- 3 tbsp granulated sugar
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Fill a large (6-8 qt) pot with water 3/4 full. Set it over high heat and bring to a rapid boil.
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Make the lazy pierogi dough: Meanwhile, in a large mixer bowl fitted with a paddle attachment or a regular bowl with a fork, mix all ingredients until they come together into a dough. The dough might still be sticky, which is normal. The more flour, the heavier the dumplings will be, so do not add more than necessary.
TIP (NOTE 1): Test the dough for proper texture - rip a marble-sized piece and roll it into a ball. Drop into boiling water and let it float to the top, then cook for 1 minute. Remove with a slotted spoon. Taste the dumpling. If it holds shape well, then do not add any more flour to the dough. If the lazy pierogi dumpling is too soft and comes apart in the water, add several tablespoons of flour and mix it in. Repeat the "test" if necessary until the proper texture is achieved. The perfect dumpling is very soft, but holds shape, and doesn't fall apart in the water. The lazy pierogi will be less soft after about 5-10 minutes of being out of the water, account for this when tasting it for proper texture.
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Shape the pierogis: Turn dough out onto the floured surface and cut into 4 even pieces. Roll each piece into a 3/4 inch thick rope. Add flour as necessary to prevent sticking.
Cut the rope into 1/2 inch pieces. The dumplings will almost double in size as they cook.
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Cook the cheese pierogies in 2 batches by dropping handfuls into boiling water and gently stirring immediately. Cook for ~ 1 minute after they float to the top. Do not overcook, or the dumplings will dissolve in water. Taste 1 for doneness, then remove with a colander or a slotted spoon to a bowl. Toss them with some butter to prevent the pierogies from sticking.
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To serve: combine 1/2 cup sour cream with 2-3 tablespoons of granulated sugar and 1/4 tsp of vanilla extract (optional) and stir until the sugar dissolves. Now add a spoonful of this mixture to the top of the lazy pierogies. Or, top with a tablespoon of your favorite jam or berries and serve immediately.
- Note 1: This test should only be performed the first time you use this recipe. Every brand of tvorog has different amounts of moisture (whey). The more moisture, the more flour the lazy pierogi recipe will require.
I use well-drained tvorog, so my recipe doesn't call for too much flour. If you use tvorog with more whey, you will use more flour. Adjust the flour amount for your tvorog. If using the same brand tvorog next time, note the amount of flour used the first time and add that amount from the start.