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  Added: Apr 11, 2006  •  Visited (928)  •  Print version Print this recipe (40)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Poached Cheese Dumplings
(Leniwe Pierogi)
What You Need:
  • ¾ pound farmer cheese, crumbled
  • 3 eggs, separated
  • 2 tablespoons sugar
  • 2 tablespoons unsalted butter, softened
  • 2/3 cup flour
  • ½ teaspoon salt
  • 8 tablespoons (1 quarter-pound stick) unsalted butter, cut in ½-inch bits
  • ½ cup dry bread crumbs

  • How To Cook:
    1. With the back of a spoon, rub the farmer cheese thoroughly through a fine sieve into a deep bowl. Beat in the egg yolks one at a time, then the sugar and softened butter.

    2. Sift the flour over the cheese mixture and stir vigorously until the flour is completely absorbed.

    3. In a mixing bowl, beat the egg whites with a wire whisk or a rotary or electric beater until they are stiff enough to form unwavering peaks on the beater when it is lifted from the bowl.

    4. Scoop the egg whites over the cheese mixture and fold them together gently but thoroughly.

    5. Roll the dough between your palms into 3 equal balls and, on a lightly floured surface, shape each ball into a cylinder about 12 inches long and 1 inch in diameter.

    6. Wrap in wax paper and refrigerate for 30 minutes, or until firm. Then flatten the cylinders slightly and cut each of them crosswise into six 2-inch rounds.

    7. In a 3- to 4-quart saucepan, bring 2 quarts of water and the salt to a boil over high heat. Drop 6 of the dumplings into the water, stirring gently so they do not stick to the pan or one another.

    8. Immediately reduce the heat to low and poach the dumplings for about 5 minutes, or until they feel firm when prodded gently with a finger.

    9. With a slotted spoon, transfer the dumplings to a kitchen towel to drain. Cover them loosely with another towel to keep them warm while you poach the remaining dumplings.

    10. Meanwhile, in an 8-inch skillet, melt the butter bits over moderate heat but do not let the butter brown.

    11. Add the bread crumbs and, stirring almost constantly, fry until they are crisp and golden brown. Remove the pan from the heat.

    12. To serve, arrange the dumplings on a large heated platter and pour the browned crumbs and butter over them. Leniwe pierogi may be served as a dessert or as a light luncheon dish.
    Serving Size: about 18 dumplings
     This recipe is also available in:
    Cuisine » Europe » Poland
    Main Ingredient » Dairy » Cheese
    Dish » Breakfast Dishes


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