When Miss A first mentioned that she wanted us to cook recipes from Poland, the first thing that came to my mind was pierogis. Pierogis are dumplings stuffed with cheese and potatoes, sauerkraut, ground meat or fruit. They are similar to ravioli and the Russian pelmeni we made a few years ago. Once boiled they can also be toasted in butter and served with onions, or topped with sour cream.
Pierogis aren’t complicated to make, especially if you’re familiar with making fresh pasta, but they are time-consuming. We were all set to spend the weekend making the little dumplings, but we suddenly have become quite busy again. Mr. N auditioned for a play at a theater company in Chicago this week, and he got the part! It’s a Greek tragedy and he’ll be playing one of two children in the all-adult show. He’ll even have to color his hair for the role (which he is actually very excited about!). The play will run for five or six weeks in May and June for a total 26 shows! You know where we’ll be most weekends. Until then, it’s rehearsal time – and lots of it. I (half) jokingly suggested to Mike that we rent an apartment in the city for a few months to save us on the travel. Really though, we’re thrilled for him. He is so excited and proud of himself (and we are too!).
So with the new schedule, I figured we should probably simplify the recipe and prioritize our to-do list for the weekend. Fortunately I came across the recipe for Lazy Pierogi. I dug a little further and wouldn’t you know it, it’s a real dish! Given the name alone, I knew this was the perfect solution for us. Not only that, it also makes a lot of leftovers for easy meals later in the week.
The recipe is simple – combine ricotta, eggs, salt, butter and flour in a food processor to make a dough. Roll the dough out, slice it, boil it and done. In fact, this recipe is so easy, I took the laziness up a notch and let the kids do all the cooking (with the exception of the boiling and frying). They started by combining the wet ingredients in the processor. Mr. N handled that for us.
Once the wet ingredients were mixed together, Miss A dumped the flour in and processed to form the sticky dough.
We then lightly dusted the counter with flour and the kids began rolling out the dough. They formed 1-1/2″ ropes all while laughing at the amount of flour winding up all over their clothes and floor.
Mr. N thought he looked like a painter with the flour dusted all over his shirt and jeans and Miss A was relishing in the sticky mess between her fingers. This was some serious hands-on fun.
Then she got the hang of it and loved rolling the “worms.”
Next the kids helped to slice the ropes into 2-inch dumplings.
The kids each dropped a few of the dumplings into the boiling water, but then it was time for mom to step in. The silliness was reaching peak levels and that’s not such a good mix with a pot of boiling water.
The dumplings sink upon being dropped in the water, but quickly rise to the top. After they rise it’s another five to seven minutes before they are done.
Much like real pierogis, lazy pierogis can be served a variety of ways. We opted to toast them in a bit of butter.
The kids were so excited about trying our little lazy pierogi. I mean what’s not to love – cheese and butter?! It’s absolutely their kind of pasta.
Mike and Mr. N also sprinkled a bit of dried dill over theirs for a little added flavor. I’m picky about dill, so I left it off mine and we figured it was in our best interest to not put anything green on Miss A’s.
The dumplings were dense, but al dente. They had a light butter flavor with a hint of sweetness from the ricotta. They were a decent 3 spoons for both Mike and I.
As for the kids, they enjoyed eating their dumplings almost as much as making them. Mr. N said they were a 4 spoon dish and Miss A insisted that they were 5 spoons – knowing that our top rating is four. If her empty plate was any indication, she loved them.
Print this recipe: Lazy Pierogi
So there you have it – the lazy pierogi brought to you entirely by our little sous chefs. It’s a simple recipe that only takes about 30 minutes from prep to table. And as you can see, it’s a fun recipe for the kids to make. Now, if I could just get them to help me clean the kitchen….
Before we move on to our next state night cooking adventure, we have one more Polish recipe to share. We’ll be back next week – hint, it’s another lazy one!