Lazy dumplings

- the best recipe for lazy people - a great idea for a children's dinner - only a few key ingredients - a fantastic and simple vanilla sauce for dumplings

• Preparation time: 30 minutes Total cooking time for dumplings: 10 minutes Sauce preparation time: 10 minutes
• Number of servings: 50 dumplings
• Energy value 186 kcal
• Carbohydrates 12 g
• Including sugars 5 g
• Protein 12 g
• Fat 10 g
• Diet: low-carbohydrate, vegetarian, high-protein.
• 500 g semi-fat cottage cheese
• 2 medium eggs
• a little over half a cup of wheat flour - 100 g
• 2 tablespoons of butter
• half a level teaspoon of salt
• 1/3 cup of cream 30%
• 2 tablespoons of butter
• 2 tablespoons of vanilla sugar

Lazy dumplings

My glass holds 250 ml. The given amount of ingredients should yield at least 50 dumplings, similar in shape to classic kopytka (potato dumplings). This will make four smaller portions. You'll also need: a pastry board, a wide pot, and a strainer for catching the lazy dumplings.

Calories were calculated based on the ingredients I used. Therefore, this is an approximate calorie count based on the products I used in a given recipe. I haven't included the sauce in the calorie count. The entire sauce has a total of approximately 500 kcal.

Lazy... lazy pierogi... lazy dumplings. I use all three names interchangeably. For as long as I can remember, in my family home, lazy dumplings consisted solely of cottage cheese, eggs, and flour. Sometimes a little butter and a pinch of salt... or even a teaspoon of sugar, would be added. So, serowe kluski are dumplings without the addition of boiled and pressed potatoes. I realize that in many homes, lazy dumplings are a dish that includes potatoes. However, I'm sticking with my version and invite you to try them.

We always served lazy pierogi sweet. My grandmother would drizzle cooked lazy dumplings with breadcrumbs fried in butter and then sprinkle them with regular sugar. For some time now, I've personally preferred the version with vanilla sauce.

I'll quickly explain where the name "lazy pierogi" comes from. Cheese dumplings consist of the same main ingredients as cheese dumplings (in different proportions). However, in the case of dumplings, we don't prepare pierogi with filling; we mix all the ingredients together and cook them in boiling water like potato dumplings.

Lazy

Lazy pierogi are super quick to make. Start by grinding the cottage cheese. You can use semi-fat or full-fat cottage cheese in cubes, like "sliced" (blocks), or in a "triangle" shape wrapped in paper. The cottage cheese can be ground in a food processor or passed through a hand press. I don't use ground cheesecake cottage cheese in a bucket for lazy pierogi, because even high-quality ground cottage cheese isn't as firm as those sold in cubes. Add two tablespoons of very soft or melted and cooled butter to the bowl of ground cottage cheese. Separate the egg whites from the yolks. Add the yolks to the bowl with the cottage cheese, and place the whites in a clean, dry glass or metal bowl.

Tip: You can skip the addition of butter (or add only one tablespoon) if you use full-fat cottage cheese.

Mix the cheese mixture thoroughly with a spoon. Make sure it's not loose. Pour a little over half a cup of all-purpose flour, or about 100 grams of flour (cake flour, Poznań flour, or Wrocław flour), and half a level teaspoon of salt into a bowl. Mix thoroughly.

Tip: It's very important not to use more than 100-130 grams of flour, because the more flour you add, the tougher the dumplings will be. You can also swap the wheat flour for a gluten-free flour blend from ready-made mixes, or create your own (oat flour + potato starch + buckwheat). In this case, add up to 150 grams of gluten-free flour. Spelt flour and oat flour can be used without adding any other flour or potato starch.

Beat the egg whites briefly with a mixer until stiff peaks form. You can add a pinch of salt. Be careful not to overbeat the egg whites to avoid breaking up any air bubbles. When the egg whites begin to form fluffy peaks (a bit like soapy foam from a bathtub), turn off the mixer.

Place the egg whites in the bowl with the cheese mixture and gently fold them in with a spatula. Yes, the mixture is sticky and it's hard to imagine forming dumplings from it. However, don't add more flour :)

You can now prepare a larger pot of boiling, lightly salted water. Turn the burner to low and cover the pot with a lid so you can drop the dumplings into the boiling water at any time.

Dust a clean pastry board or countertop with flour. Lightly dust the plate on which you will place the ready-to-cook dumplings. Using a large spoon, spoon generous portions of the cheese mixture onto the floured surface. (For example, divide the mixture into three parts.) Lightly dust the top of the cheese mixture as well. With dry hands (they can be floured), begin rolling them into a cylinder about 3 cm in diameter. Using a knife, cut similar-sized dumplings diagonally.

Drop the first batch of dumplings into a pot of boiling water. The water should not be bubbling violently, but should shimmer gently. After a moment, the lazy dumplings will float to the surface. Remove the lazy dumplings no later than one minute after they rise to the surface. Cook all batches of dumplings in this manner. It's a good idea to drain the lazy dumplings well after removing them from the water.

I usually serve the dumplings with a vanilla sauce. It's a very easy sauce to make because I don't thicken it with steamed egg yolks. Pour 1/3 cup of 30% cream into a saucepan, add 2 tablespoons of butter, and 2 tablespoons of vanilla sugar. I recommend homemade, of course.

Stir the sauce until it boils and turn off.

Pour the hot sauce over the dumplings placed on a platter.

Finally, I'll add a few more interesting and important tips and tricks. When it comes to shaping the dumplings, it's not necessary to cook them in the shape of oblique dumplings. You can also scoop the dumplings with a teaspoon and then transfer them to another spoon, creating a small cepelin-shaped dumpling. These dumplings can then be placed in boiling water. The most important thing is not to add too much flour to the cheese mixture. The mixture is sticky, which can be tempting to add even twice as much flour. If you transfer the mixture to a floured countertop and sprinkle a little flour on top, you can easily form a roll of soft cheese dough. The dumplings will be tender and will remain that way after cooking. They will be delicious, soft cheese dumplings that melt in your mouth. A final, important note: lazy pierogi cook quickly. Do not overcook them, as they are delicate dumplings and may fall apart if cooked too long. The heat should not be too high. The water must be boiling, but it should only be shimmering slightly.

You can also serve pierogi with breadcrumbs browned in butter. In this case, brown the breadcrumbs separately, pour the pierogi over them, and finally sprinkle the dumplings with regular or cane sugar.

You can also pour plain yogurt mixed with a bit of powdered sugar and your favorite fruit sauce.

Good luck and enjoy!