Leniwe, also called Pierogi Leniwe (lazy pierogi) or Kluski Leniwe (lazy dumplings) are traditional Polish dumplings made simply with a handful of ingredients. They are called lazy because they don’t require the time-consuming steps of making typical pierogi, like rolling out dough, filling, and then pinching. These diamond-shaped dumplings are easy to make and can be enjoyed either savory or sweet!
Pierogi Leniwe (leh-KNEE-veh) translates to “lazy pierogi,” which is quite apt given that these dumplings share similarities with traditional Polish pierogi but are much simpler to make. They are made with a soft dough comprised of twarόg (quark or farmer cheese), eggs, and flour, and shaped into small parallelograms or diamonds.
Leniwe are a type of kluski which means “noodles” in Polish. In addition to the name pierogi leniwe, they’re sometimes also called kluski leniwe. They look like many other dumplings or even a bit like gnocchi but cut differently.
They are naturally quite neutral in flavor (ever so slightly cheesy), making them a vehicle for both savory and sweet applications and easily a side dish, main course, or dessert. Traditionally, they are topped with simple buttered toasted breadcrumbs or even a sprinkle of sugar or cinnamon-sugar. You could even serve them with sour cream, fresh fruit, or fruit preserves or compote.
While you may not find kluski leniwe on restaurant menus in Poland, you’ll still find them today among other comforting dishes at traditional Polish milk bars, or bar mleczny, which are basically Polish cafeterias. Polish milk bars date back to the late 1800s but became more popular during the economic depression of the 1930s and WWII because they offered low cost nourishing meals which focused a lot on dairy, eggs, and wheat dishes (not meats which cost more). They still exist today!
Ingredient notes
- Farmer Cheese: Farmer cheese is a type of fresh cheese, sometimes called curd cheese. It is very traditional in Baltic, Germanic and Slavic-speaking countries. In Polish it's called twaróg, in Czech and Slovak it's tvaroh, and in Russian it's tvorog (творог). You could try using a dry curd cottage cheese as a substitute if you can't find farmer cheese or twaróg.
- Flour: The amount of flour you use may vary a bit based on how wet your twarόg may be. You can add more flour as needed, but just make sure not to add too much. The dough should still be sticky, soft, and supple.
- Eggs: You'll need a couple of large eggs to bind the dough together.
How to make it
Mash farmer cheese in a mixing bowl.
Mash in eggs and salt until the mixture is homogeneous.
Add flour and stir with a wooden spoon or spatula until combined. Don’t knead it, just gently stir/fold together until the flour is absorbed. The dough should be soft and still somewhat sticky.
Bring a large pot of salted water to a boil.
Make the buttered breadcrumbs by melting butter in a small skillet and then add the breadcrumbs. Stir and toast the breadcrumbs in the butter for a few minutes. Remove from the heat and set aside.
To shape the leniwe, dust your work surface with flour and transfer about ¼ of the dough onto the surface.
With floured hands, roll the dough into a long rope about 1-to-1 ½-inches thick. Slightly flatten the rope with your hands.
Then, using a floured knife or bench scraper, cut into pieces at an angle about ¾-inch thick.
Transfer the cut leniwe to a flour-dusted tray and repeat with the remaining dough.
When the leniwe are assembled and the water is boiling, cook the dumplings in 2 or more batches. Lower the heat to maintain a gentle simmer, add a portion of the dumplings, stirring carefully so they don’t stick to the bottom, and cook for about 2 minutes or until they float to the surface.
Use a slotted spoon or spider skimmer to remove the floating dumplings to a plate or bowl and lightly coat with butter so they don’t stick together. Repeat with the remaining dumplings.
Serve leniwe topped with buttered breadcrumbs. If desired, you could also sprinkle a little sugar or cinnamon-sugar on top if you’d like to make them sweet rather than savory (this is my preference!).
Please scroll to the bottom of the post for the full recipe (in a printable recipe card) including ingredient amounts and detailed instructions.
Expert tips
Don’t use a food processor to mash up the cheese. A potato masher, potato ricer, or even a food mill would all work well, but you could even mash it thoroughly with a fork and still get good results. The cheese will break down easier than you think it will, even with a potato masher or fork.
Don’t overwork the dough or knead it like you would bread dough. Gently mix it until all the flour is absorbed and the dough looks relatively smooth. It will still be sticky.
Make sure to coat any leftover cooked leniwe with melted butter before storing in the fridge. This will keep the dumplings from sticking together. Store leftovers for up to 4 days and reheat gently in a pan or microwave.
Similar to gnocchi, you can freeze uncooked pierogi leniwe. Just make sure to place them in a single layer on a floured surface and freeze until solid. Then transfer to a freezer bag for up to 2 months. Boil them straight from the freezer. They will take an additional minute or two to cook.
Kluski leniwe are best served hot, as they will harden as they cool. Reheating them will bring them back to their previous, softer, texture.
Other recipes you may like
- Túrós Csusza (Hungarian Cottage Cheese Noodles) (also contains farmer cheese)
- Schinkengipfeli (Swiss Ham Croissants) (also contains farmer cheese)
- Käsekuchen (German Cheesecake) (also contains farmer cheese)
- Topfenstrudel (Quark Strudel / Cheese Strudel) (also contains farmer cheese)
- Schupfnudeln (German Potato Noodles)
- Ricotta Cavatelli
- Zupa Pomidorowa (Polish Tomato Soup)
- Zapiekanka (Polish Pizza)
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. You can also follow me on social media on Facebook, Instagram, and Pinterest!
Leniwe (Polish Lazy Pierogi Dumplings)
Ingredients
Leniwe (Dumplings):
- 450 grams (1 pound) farmer cheese or twarόg
- 2 large eggs
- ½ teaspoon kosher salt
- 125 grams (1 cup) all-purpose flour
- Butter as needed to serve
Bułka Tarta (Buttered Breadcrumbs):
- 28 grams (2 tablespoons) butter
- 40 grams (¼ cup) dry breadcrumbs
Instructions
- In a mixing bowl either mash the cheese with a fork or potato masher, or process it through a potato ricer or food mill to break it up. Mash in the eggs and salt until the mixture is homogeneous.
- Add the flour and stir with a wooden spoon or spatula until combined (don’t knead it, just gently stir/fold together). The dough should be soft and still somewhat sticky. Add more flour if needed to get this texture, but don’t add too much or the dumplings will be tough.
- Bring a large pot of salted water to a boil.
- Make the buttered breadcrumbs by melting the butter in a small skillet and then adding the breadcrumbs. Stir and toast the breadcrumbs in the butter until they are lightly browned, about 2 to 3 minutes. Remove from the heat and set aside.
- To shape the leniwe, dust your work surface with flour and transfer about ¼ of the dough onto the surface. With floured hands, roll the dough into a long rope about 1-to-1 ½-inches thick. Slightly flatten the rope with your hands and then, using a floured knife or bench scraper, cut into pieces at an angle about ¾-inch thick.
- Transfer the cut leniwe to a flour-dusted tray and repeat with the remaining dough.
- When the leniwe are assembled and the water is boiling, cook the dumplings in 2 or more batches. Lower the heat to maintain a gentle simmer, add a portion of the dumplings, stirring carefully so they don’t stick to the bottom, and cook for about 2 minutes or until they float to the surface. Use a slotted spoon or spider skimmer to remove the floating dumplings to a plate or bowl and lightly coat with butter so they don’t stick together. Repeat with the remaining dumplings.
- Serve leniwe topped with buttered breadcrumbs. If desired, you could also sprinkle a little sugar or cinnamon-sugar on top if you’d like to make them sweet rather than savory (this is my preference!).
Notes
- Don’t overwork the dough or knead it like you would bread dough. Gently mix it until all the flour is absorbed and the dough looks relatively smooth. It will still be sticky.
- Make sure to coat any leftover cooked leniwe with melted butter before storing in the fridge. This will keep the dumplings from sticking together. Store leftovers for up to 4 days and reheat gently in a pan or microwave.
- Similar to gnocchi, you can freeze uncooked pierogi leniwe. Just make sure to place them in a single layer on a floured surface and freeze until solid. Then transfer to a freezer bag for up to 2 months. Boil them straight from the freezer. They will take an additional minute or two to cook.
- Kluski leniwe are best served hot, as they will harden as they cool. Reheating them will bring them back to their previous, softer, texture.
Nutrition
*All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.*
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