Autumn, Pierogi and other dumplings, Polish food, Summer, Winter

Polish lazy dumplings

November 13, 2012
Comfort food means something different for everybody. Once Ania from the blog Strawberries from Poland wrote that for her comfort food would be soft, melting dishes. It’s something that you would eat when you are sick, that brings childhood memories. I need to agree with Ania. And by the way if you have a moment visit her blog, Ania makes beautiful simple photos and the same kind of food, I love her style and personality, it’s so simple but still strong.
So when I think about comfort food I think about lazy dumplings or simple mash potatoes.
I told you that as a child I could live eating only bread and potatoes (and some butter with them).
Poland is great place to live is you love potatoes. There are so many different types of Polish kluski (dumplings): pierogi, pierogi leniwe (lazy pierogi), kluski śląskie, kopytka, pyzy ziemniaczane, knedle, cepeliny, kartacze, etc. These are only types, we are not even talking about stuffings. Most of them use flour, eggs and potatoes.
This dish is called kopytka (lit. small hoofs) in my family, however at Tomek’s they would call it pierogi leniwe (lazy pierogi) and kopytka would be reserved for dumplings with no cheese in them.

My grandma always made them. They are simple, you just mix boiled potatoes, twarog (quark cheese or ricotta), eggs, salt, pepper and enough flour to be able to shape it, then you just put it into boiling water until they flow out.
There are at least two options to shape it, either nice hand-cut size like the ones you can see on the photo or lazy version. My grandma would take a spoon of dough and throw it into water with no shaping process. I was really easy to please child so of course I preferred the lazy one as it was much softer and I would get these small crumbs.
I would always eat a savory version with melted butter and toasted dry breadcrumbs, but you can eat it with mushroom sauce or ragu.
You can make the sweet version by adding some vanilla sugar into the dough and then you can eat it with cream, sugar, and cinnamon.
If you have a picky child you may want to try serving this dish, as it’s children friendly.
Polish lazy dumplings (Kopytka with cheese / Pierogi leniwe / Kluski leniwe)

Polish lazy dumplings (Kopytka with cheese / Pierogi leniwe / Kluski leniwe)

Based on recipe from White plate blog

  • 200 g quark cheese or ricotta or twarog
  • 300 g potatoes, boiled and mashed
  • 1-2 eggs
  • salt
  • 5 Tbsp flour (the amount will depend on the dough stickiness)
  • melted butter and toasted dried breadcrumbs to serve
Mash cheese and potatoes together. Add eggs, salt and a few tablespoons of flour. Mix it together.
You should get dough that doesn’t stick to your hands, but it is still soft.
Shape it into logs, flatten it with your hand and cut into stripes. Mine were approx. 1x5cm.
Boil water with a pinch of salt in a pot.
Add dumplings and cook them around 2-3 minutes until they float to the top.
Remove them with a slotted spoon.
Place on a plate and sprinkle with toasted breadcrumbs and pour over with melted butter.
Polish lazy dumpling, polish little hoofs, pierogi leniwe, kluski leniwe, kopytka

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  • Reply Adrienne November 17, 2012 at 20:11

    These dumpling sound like perfect comfort food and sound not too different to gnochhi; which I love. Sounds like your Grandma had you spoilt with nice food!

    • Reply Magda November 17, 2012 at 21:17

      So you should try it. I needed to make them as I bought twarog on sale from Tesco (only 50 cents for 250g ;)
      Yes, my grandma cooked well, but Polish food is good for that, loads of soft food with loads of butter ;)

  • Reply Amee November 21, 2012 at 09:08

    They sound lovely – I am going to try them for the kids, who are not a bit picky but will love these anyway.

    • Reply Magda November 21, 2012 at 23:10

      Let me know how you find them :) And of course they are not only reserved for picky kids ;)

  • Reply Amy November 21, 2012 at 21:03

    These are so good! My grandma would make these all the time. She would mix green onions in the dough. She’s the only one that I know of that would make them that way.

    • Reply Magda November 21, 2012 at 23:14

      That’s interesting. But they are easy to upgrade, I would try them with spinach, they would even greener than with green onions.
      My grandma used to mix either apples or onion into potato pancakes, but I preferred them simple with no extras.

  • Reply Jakub Przedzienkowski April 10, 2016 at 01:20

    I’ll have to try these, now I make my own twarog and add flour to make them. I’ll do the next ones with potatoes.

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