Magda's Cauldron

If I needed to choose favourite dumplings, that would be it. The lazy dumplings, leniwe, they take me to my childhood. They are super soft, mild but with a bit of tang, and melt in your mouth type. My grandma often made me those when I was coming back from school. She would ask a question do I want them shaped or just formed with the spoon. I picked the latter, because they would be super soft. One could say they fell apart, but I loved those crumbs from the bottom of the pot. Now, when I make it myself, I go somewhere in the middle; I shape them, but I use very little flour. So if you like your dumplings more sturdy, just add an extra tablespoon of flour.

I know getting twaróg (farmer’s cheese) may be hard if you don’t have a Polish shop nearby, getting a smoked one will be even trickier, but it’s worth it. Something is soothing about all the smoked food; maybe it’s a memory of campfires, I don’t know.

And if you love this recipe, try also lazy dumplings without potatoes, they are also perfect served sweet.

Lazy Polish dumplings with smoky cheese

• Servings: 1-2 servings
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Difficulty: Easy
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Soft, cheesy Polish lazy dumplings. Called leniwe because they’re so simple to make! Made with smoky farmer’s cheese (twaróg), potatoes, egg and just a bit of flour.

The ratio between potatoes and cheese is flexible. Well full recipe is more a suggestion and you can improvise.

Ingredients

• 275 g smoked twaróg (Polish farmer’s cheese, subtitute with smoked ricotta if unavailable
• 275 g potatoes, boiled and mashed (about 2 medium potatoes)
• 1 eggs
• 1/2 tsp salt
• 3 Tbsp all-purpose flour (add more only if dough is too sticky—aim for soft, not stiff!)[

Topping

• 2 Tbsp butter
• 2 Tbsp pumpkin seeds to serve

Directions

1. Make the Dough. In a medium bowl, crumble the smoked twaróg with a fork or potato masher. Mix in the egg, potatoes and salt until smooth. No big lumps! Then add flour 1 Tbsp at a time. Gently combine into a soft, slightly sticky dough.
2. Shape the Dumplings. Lightly flour your counter. Divide dough in half and gently roll each into a 2–3 cm (1-inch) thick log. Flatten slightly, then cut diagonally into bite-sized pieces. No need for perfection—they’re “lazy” for a reason!
3. Cook the Leniwe. Bring a large pot of salted water to a gentle boil. Drop in dumplings in batches. Cook until they float (1-2 minutes), then simmer 30 more seconds. Scoop out with a slotted spoon. Repeat with rest.

Topping

While dumplings cook, heat a small pan over medium. Toast pumpkin seeds until golden, then remove. Add butter and melt it. Drizzle melted butter over warm leniwe, then sprinkle with seeds.