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Pierogi Leniwe (Lazy Pierogies)

  • Level: Easy
  • Total: 2 hr 40 min
  • Prep: 30 min
  • Inactive: 2 hr
  • Cook: 10 min
  • Yield: 30 to 36 pierogies
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Ingredients

4 large eggs, separated

2 pounds twarog (Polish fresh cheese made from milk and buttermilk or bought from a Polish deli)

1/2 cup all-purpose flour, plus more for dusting

Salt

2 ounces butter

1/2 cup plain breadcrumbs

Sour cream, for serving

Granulated sugar, for serving

Directions

  1. 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. 
  2. 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.
  3. 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.
  4. 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. 
  5. 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!

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