Description
This Fast and Easy Lazy Pierogi recipe offers a quick and delightful twist on traditional pierogis by using a simple dough of farmer’s cheese, eggs, vanilla, sugar, and flour. Boiled until tender and tossed with melted butter, these pierogis are served with a sweetened sour cream topping, making them a perfect dessert or comforting snack. With minimal prep and a short cooking time, this recipe is ideal for those craving homemade pierogis without the fuss.
Ingredients
Scale
Lazy Pierogi Dough
- 3 cups well-drained farmer’s cheese (tvorog), packed
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup granulated sugar
- 1 ¾ cups all-purpose flour
Finishing Touches
- 3 tbsp unsalted butter, melted
Sour Cream Mixture
- 1 cup full-fat sour cream
- 3 tbsp granulated sugar
- 1 tsp vanilla extract
Instructions
- Make the Lazy Pierogi Dough: In a large bowl, combine the well-drained farmer’s cheese, eggs, vanilla extract, granulated sugar, and all-purpose flour. Mix thoroughly until a dough forms. To test the dough consistency, cook a small piece in boiling water; if it falls apart, gradually add more flour until the dough is firm enough to hold its shape.
- Shape the Pierogis: Divide the dough into four equal pieces. Roll each piece into a rope shape and cut these ropes into ½-inch pieces. These small pieces will become your lazy pierogis.
- Cook the Pierogis: Bring a large pot of water to a boil. Drop the dough pieces into the boiling water and cook until they rise and float to the surface, which should take about one minute. Using a slotted spoon, remove them from the water and immediately toss them in the melted butter to coat.
- Prepare the Sour Cream Mixture: In a small bowl, combine the full-fat sour cream, granulated sugar, and vanilla extract. Stir well until the sugar is completely dissolved and the mixture is smooth.
- Serve the Pierogi: Plate the butter-tossed lazy pierogis and spoon the sweetened sour cream mixture over them. Alternatively, serve alongside jam or fresh berries for added flavor and texture.
Notes
- Ensure the farmer’s cheese is well-drained to avoid overly wet dough.
- Test a small dough piece before shaping all pierogis to adjust flour quantity as needed for a perfect texture.
- You can substitute sour cream topping with fruit jam or fresh berries for variation.
- These pierogis are best served fresh but can be refrigerated for up to 2 days and reheated gently.
- Use unsalted butter for better control over salt content.
