Description
This Fast and Easy Lazy Pierogi recipe offers a quick and delightful way to enjoy traditional Eastern European flavors with minimal effort. Soft, cheesy dough pieces are boiled and then tossed in melted butter, served with a sweetened sour cream topping or your favorite jam or fresh berries for a comforting and satisfying dish perfect for breakfast, dessert, or a sweet snack.
Ingredients
Scale
For the Lazy Pierogi Dough
- 3 cups well-drained farmer’s cheese (tvorog), packed
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup granulated sugar
- 1¾ cups all-purpose flour
For Cooking
- 3 tbsp unsalted butter, melted
For the 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 farmer’s cheese, eggs, vanilla extract, sugar, and flour. Mix thoroughly until a soft dough forms. To check the dough consistency, cook a small piece in boiling water; if it falls apart, add more flour gradually until it holds together.
- Shape the Pierogis: Divide the dough into 4 equal portions. Roll each portion into a rope and cut into ½-inch pieces to form small dough nuggets.
- Cook the Pierogi: Bring a large pot of water to a boil. Drop the dough pieces into the boiling water and cook until they float to the surface, about 1 minute. Use a slotted spoon to remove them and immediately toss with the melted butter to coat evenly.
- Prepare the Sour Cream Mixture: In a small bowl, combine the full-fat sour cream, sugar, and vanilla extract. Mix well until the sugar is dissolved and the mixture is smooth.
- Serve the Pierogi: Plate the buttered pierogi and generously spoon the sweetened sour cream mixture over them. Alternatively, serve with jam or fresh berries for added flavor and texture.
Notes
- Farmer’s cheese (tvorog) is essential for authentic taste; if unavailable, ricotta or well-drained cottage cheese can be used as alternatives.
- Adjust the flour quantity slightly if the dough is too sticky or too dry for easier handling.
- Serve warm for the best texture and flavor.
- Add cinnamon or nutmeg to the dough for a spiced variation.
- This recipe yields about 48 pieces, serving 4 to 4.4 people with 12 pieces each.
