Pierogi Leniwe (Lazy Pierogies)

Recipe courtesy of Hanna Gabrielsson, Beaver Choice
Show: Eden Eats Episode: Phoenix
TOTAL TIME: 2 hr 40 min
Prep: 30 min
Inactive Prep: 2 hr
Cook: 10 min
YIELD: 30 to 36 pierogies


  • 4 large eggs, separated
  • 2 pounds twarog (Polish fresh cheese made from milk and buttermilk or bought from a Polish deli)
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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!

This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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