Kluski Leniwe
Poland's beloved 'lazy dumplings' made with dry curd farmer's cheese (twaróg), flour, and eggs, poached tender and served with golden toasted buttered breadcrumbs, sugar, and cinnamon.
Ingredients
- • 400g Polish dry curd farmer's cheese (twaróg półtłusty), riced or fork-mashed
- • 120g plain flour, plus extra for dusting
- • 2 medium free-range eggs, separated
- • 1 tbsp melted butter
- • 1/4 tsp fine sea salt
- • 50g butter and 3 tbsp fine breadcrumbs for topping (bułka tarta)
- • 1 tbsp caster sugar and a pinch of ground cinnamon for dusting
Preparation Steps
Pass the twaróg through a ricer or mash thoroughly with a fork. In a bowl, combine the cheese, egg yolks, melted butter, flour, and salt. In a separate bowl, whisk the egg whites to soft peaks, then gently fold into the cheese mixture until a soft, supple dough forms.
Turn the dough onto a well-floured work surface. Divide into three portions and gently roll each into a long sausage rope about 2.5cm thick. Flatten slightly with your hand, then use a sharp knife to slice diagonally into 3cm diamond-shaped dumplings (kopytka shape).
Bring a large pan of salted water to a gentle boil. Drop the leniwe in batches into the water. Once they float to the top, simmer for just 1 to 2 minutes until tender throughout, lifting out with a slotted spoon onto a warm dish.
Melt the butter in a small skillet over medium heat, add the breadcrumbs, and fry until sizzling, fragrant, and deep golden brown. Pour the foaming buttered breadcrumbs directly over the hot dumplings, dusting with caster sugar and cinnamon.