Polish lazy cheese dumplings with twaróg

Kluski leniwe are Polish lazy dumplings made with twaróg, egg and a little flour. Briefly combine the dough, roll it into ropes, cut into pieces and cook in lightly salted water. Butter and golden breadcrumbs complement the mild cheese. Add the flour gradually: the dough should be soft but firm enough to cut.

Ingredients for about 3 servings

• 500 g semi-fat twaróg
• 1 egg
• About 120 g wheat flour, plus a little for dusting
• A pinch of salt for the dough and salt for the water
• 2 tablespoons butter
• 3 tablespoons breadcrumbs
• Optional: sugar and cinnamon to serve

The amount of flour depends on the moisture of the cheese and the size of the egg. Start with about 100 g and add the rest only if the dough is too loose. Drier twaróg usually needs less flour than very moist cheese. Choose a regular block of twaróg; loose cheese sold in a tub may need considerably more flour and change the dumplings' texture.

Making and shaping the dough

1. Mash the twaróg thoroughly with a fork or press it through a ricer. For particularly smooth dumplings, grind it. Small lumps are fine, but large ones can make cutting difficult.
2. Add the egg and a pinch of salt and mix. Add the initial amount of flour and quickly bring the ingredients together with your hand or a spoon.
3. Check the consistency. If the mixture sticks heavily to your hands and cannot be shaped, add a little flour. Do not knead for long; stop once combined.
4. Divide the dough into portions. On a lightly floured surface, roll each into a rope about 2 cm thick. Flatten slightly and cut diagonally into pieces.

The shape need not be perfect. A consistent size matters more because it helps the dumplings cook at the same time. Shake off excess flour before adding them to the water.

Cooking the lazy dumplings

Bring a large pot of water to a boil and salt it lightly. Reduce the heat so the water boils gently. Add the dumplings in batches, stirring gently after adding them to prevent sticking. Do not overcrowd the pot; the dumplings need room to float.

Once they rise to the surface, cook for another 1 to 2 minutes. The time depends on size, so check the first batch by cutting one open. The centre should be cooked, with no raw dough. Remove with a slotted spoon and drain well. Vigorous boiling and prolonged cooking can damage the delicate pieces.

Buttered breadcrumbs and toppings

Melt the butter in a small frying pan, add the breadcrumbs and stir over low heat until golden and fragrant. Remove the pan from the heat as soon as the crumbs brown, since they darken quickly in hot fat. Spoon over the dumplings just before serving.

For a sweet version, add sugar, cinnamon or a spoonful of thick yogurt. The dumplings can also be served without sugar, with just the buttered crumbs. For another dough shaped into ropes, try kopytka. If you enjoy cheese and potatoes together, see pierogi with cheese and potato.

Storage and reheating

Cool the cooked dumplings, transfer them to a closed container and refrigerate. They are best eaten within 2 days. Store the buttered breadcrumbs separately for a better texture. Reheat the dumplings briefly in hot water or in a frying pan with a little butter. Heat only until hot in the centre; prolonged reheating can make them soft.

FAQ

Why do lazy dumplings fall apart?

The cheese may be too moist, there may be too little flour, or the water may be boiling too vigorously. Before cooking the whole batch, cook one test dumpling. If it falls apart, add a little flour to the dough and test again.

Can I prepare the dough ahead?

It is best to shape and cook the dumplings as soon as the ingredients are combined. The dough can become sticky if left standing, encouraging the addition of more flour. It is more convenient to cook the dumplings ahead and chill them.

How are lazy dumplings different from kopytka?

Lazy dumplings are based on twaróg, while kopytka are made mainly from cooked potatoes. Both are cut in a similar way, but their flavour and texture differ.