PIEROGI LENIWE (LAZY PIEROGIES)
Make and share this Pierogi Leniwe (Lazy Pierogies) recipe from Food.com.
Provided by Food.com
Categories Polish
Time 2h40m
Yield 30-36 pierogies
Number Of Ingredients 8
Steps:
- For the pierogies:.
- Beat the egg whites until foamy. Combine the cheese with the egg yolks and flour in a separate bowl. Fold in the beaten egg whites to form a dough. Cover and refrigerate until nice and firm, at least 2 hours.
- Generously dust a clean work surface with flour. Working in batches, take a large spoonful of the dough and roll into a log about 1 inch in diameter. Gently pat the log to flatten it. With a sharp knife, cut the log on a bias about every 1 inch into diamond-shaped pierogies. Repeat with the remaining dough.
- Bring a pot of lightly salted water to a boil. Working in batches, slip the pierogies into the water and boil until they float to the surface, about 2 minutes. Do not overcook them. Gently transfer the pierogies to a plate using a slotted spoon or spider.
- While the pierogies are cooking, melt the butter in a small nonstick skillet over medium heat. Add the breadcrumbs, stirring occasionally, and toast until golden.
- To serve, spoon some of the toasted breadcrumbs, then a dollop of sour cream on top of each pierogi. Sprinkle with sugar. Smacznego! Bon appetite!
Nutrition Facts : Calories 49.9, Fat 2.5, SaturatedFat 1.4, Cholesterol 30.1, Sodium 68, Carbohydrate 4.4, Fiber 0.1, Sugar 1.6, Protein 2.3
PIEROGI LENIWE (POLISH LAZY DUMPLINGS)
Vintage recipe from St. Mary's Polish Church, McKeesport, PA. The name for this thick and delicious noodle stems from the fact you mix the cheese right into the dough. You don't even have to stuff the dumplings! It is an easy dish and very tasty. Meatless, it was a Lenten favorite years ago. We need to save these old-time recipes before they are gone forever! NOTE: You can substitute regular cottage cheese rinsed and drained VERY WELL. The farmer cheese called for is very similar in texture to cottage cheese; it is not the solid formed sliceable cheese you sometimes see... And the buttered breadcrumbs are key! It IS a Polish recipe, you know.
Provided by Jezski
Categories Cheese
Time 35m
Yield 40 dumplings
Number Of Ingredients 7
Steps:
- In a medium bowl mash the cheese with a fork. Stir in the eggs, 1/2 teaspoon 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 the remaining teaspoon 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 slotted spoon and drain. Continue until all dumplings are cooked.
- Serve with a garnish of buttered toasted bread crumbs.
Nutrition Facts : Calories 70.5, Fat 2.5, SaturatedFat 1.1, Cholesterol 24.8, Sodium 211.8, Carbohydrate 7.5, Fiber 0.3, Sugar 0.8, Protein 4.2
LAZY PIEROGI
For this tasty pierogi casserole, sauerkraut, onion, mushrooms, and pasta are combined and baked in a rich, buttery sauce. If you are making this ahead and are going to reheat it in the oven you may have to add a little water. If cold, bake at 350 degrees for 1 1/2 to 2 hours.
Provided by Bea Gassman
Categories Main Dish Recipes Dumpling Recipes
Time 1h30m
Yield 8
Number Of Ingredients 6
Steps:
- Place the sauerkraut and onion in a large skillet over medium-low heat with enough water to cover. Simmer 1 hour, or until most of the water has cooked off.
- Bring a large pot of lightly salted water to a boil. Add rotini and cook for 8 to 10 minutes or until al dente; drain.
- In a medium skillet over medium heat, saute the mushrooms in 2 tablespoons of the butter for about 5 minutes.
- Stir the remaining butter, cooked pasta, and cream of mushroom soup into the sauerkraut mixture. Cook and stir 15 minutes, or until heated through.
Nutrition Facts : Calories 529.1 calories, Carbohydrate 57.9 g, Cholesterol 61 mg, Fat 28.8 g, Fiber 7.1 g, Protein 12.3 g, SaturatedFat 15.9 g, Sodium 1787.4 mg, Sugar 6.9 g
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