Pierogi Leniwe (Lazy Polish Ravioli) (Sweet Cheese Version)

“Thick and delicious pasta dumplings with the filling mixed right into the dough so you don't have to stuff them. Pronounced pyeh-RAW-ghee (this is the plural form, just one is called pierog, but they're so good you'll almost never eat just one.) This sweet cheese version topped with butter-browned bread crumbs makes for an interesting dessert, but also makes a nice light lunch.”
1hr 5mins
18 pierogi

Ingredients Nutrition


  1. Use a spoon to push the cheese through a fine sieve into a deep bowl.
  2. Beat in the eggs, then the sugar and the butter.
  3. Sift the flour over the cheese mixture and stir until the flour is completely absorbed.
  4. Knead like bread to mix well.
  5. Divide the dough into 3 equal parts and roll each between your palms to shape it into a ball, then, on a lightly floured surface, roll each ball into a 12" long cylinder (1" in diameter).
  6. Wrap in wax paper and refrigerate until firm (30 minutes).
  7. Flatten the cylinder slightly and cut them crosswise into 2-inch rounds.
  8. In a 3-4 quart saucepan, bring water and salt to a boil over high heat.
  9. Drop 6 pierogi into the water and stir occasionally so they don't stick to each other or the pan.
  10. Immediately reduce the heat to low and simmer until they float to the surface (5 minutes).
  11. With a slotted spoon, transfer the dumplings to a kitchen towel to drain.
  12. Cover them loosely with another towel to keep them warm, while you cook the remaining pierogi in the same way.
  13. In an 8-inch skillet, melt the butter, but don't let it brown.
  14. Add the bread crumbs, stirring constantly, until they are crisp and golden brown, then remove from heat.
  15. Pour the bread crumbs and butter over the dumplings and serve.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a