Polish Lazy Dumplings (pierogi Leniwe)
Ingredients
- 2 pound dry-curd cottage cheese or farmer cheese
- 4 large eggs, beaten
- 1 1/2 tsp salt
- 2 cup all purpose flour plus more for rolling
- 10 quart water
- 1 cup bread crumbs, lightly toasted in 3 tbsp butter in a frying pan
Instructions
In a medium bowl mash the cheese with a fork. Stir in the eggs, 1/2 tsp of the salt, and the flour, all at once. Turn the dough out onto a floured board and divide it into 4 pieces. Roll each piece out into a rectangle 12 inches long and 2 inches wide. Cut each piece on the diagonal into about 10 pieces. Bring 10 quarts of water to a boil and add 1 tsp salt. REduce the water to a lightly rolling simmer and add 1/3 of the dumplings to the pot. Simmer, uncovered, until they float to the top. Remove them with a slotted spoon and drain. Continue until all dumplings are cooked. Serve with a garnish of toasted bread crumbs. Makes about 40 dumplings.