Magda's Cauldron

Polish people are as passionate about their traditional recipes as Italians, and believe me, they can argue fiercely over every little detail! Sometimes, I’m even a bit scared to post anything because the debates get so intense. Take these lazy dumplings, for example. They’re called “leniwe” because they are the easy, quick alternative to classic pierogi.

Now, in my family, we often mixed cheese with potatoes to make the dumplings, so they had a heartier feel. But this version without potatoes is equally loved. It’s lighter, more delicate, and much quicker to make. And here’s a fun twist: some people make these lazy dumplings sweet by adding sugar, vanilla, or other flavorings, turning them into a dessert-like treat.

Both versions have their charm, and honestly, I love them both! Whether you choose the potato mix or the pure cheese dough, these dumplings are a cozy slice of Polish home cooking you can enjoy anytime.

Leniwe – Polish Lazy Dumplings

• Servings: 1-2 servings
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Difficulty: Easy
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Soft, cheesy Polish lazy dumplings made from farmer cheese, egg, and flour. Quick and comforting to prepare, served with buttered breadcrumbs. Perfect for a cozy meal.

Ingredients

• 250 g full-fat farmer cheese (or well-drained cottage cheese), or use classic Polish twaróg
• 1 egg
• A pinch of salt
• 1 tablespoon potato starch or cornstarch
• About ½ cup (60–70 g) all-purpose flour – add a bit more if the cheese is wet

Buttered breadcrumbs

• 2 tablespoons butter
• 2 tablespoons breadcrumbs

Directions

In a medium bowl, mix the cheese, egg, and salt until smooth, using a fork or potato masher to break up any lumps. Add the potato starch and most of the flour to the bowl, gently combining them into the cheese mixture. The dough will be soft and a little sticky. That’s perfectly fine if you want your dumplings to be tender and delicate. Lightly flour your work surface, then transfer the dough onto it. Divide the dough into two parts and gently roll each into a long log about 2–3 cm thick. Lightly flatten the logs and cut them diagonally into small pieces. Bring a large pot of salted water to a boil. Drop in the dumplings. Once they float to the top, cook for another 20–30 seconds. Take them out with a slotted spoon and serve warm with butter and breadcrumbs.

Buttered breadcrumbs

Melt butter in the pan, add breadcrumbs and toast until they are golden, stirring occasionaly. Pour over the dumplings. If you want them sweet you can also sprinkle it with some sugar!