Polish Lazy Dumplings (Kluski Leniwe)
Soft Polish cheese dumplings made with twaróg, eggs, and flour, just like at home, finished with buttery breadcrumbs and a sprinkle of sugar.
Servings: 4 people
Calories: 420kcal
Cost: $6.00
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Equipment:
- Mixing Bowl for combining the cheese mixture
- Potato ricer or meat grinder for processing the twaróg
- Hand masher alternative to potato ricer and meat grinder
- Hand mixer or whisk for whipping the egg whites
- Large pot for cooking the dumplings
- Slotted Spoon for removing the dumplings from the water
Ingredients:
- 500 g Semi-fat twaróg - Polish farmer’s cheese (pressed curd)
- 2 tbsp Butter
- 1 tbsp Double cream - Only if using hand mashed for the cheese
- 2 Medium eggs
- 100 g Wheat plain flour - Flour with 8–10% protein is ideal; flours with up to 11% protein will also work.
- ½ tsp Salt
Omasta:
- 50 g Breadcrumbs - (Bułka tarta)
- 2 tbsp Butter
- Caster sugar - to taste, for dusting
Instructions:
- Grind the twaróg until fine and uniform. Use semi-fat or full-fat twaróg sold in blocks. A meat grinder or a manual potato ricer gives the best result; a hand masher can also be used, in which case add 1 tablespoon of double cream to help achieve a smoother texture.
- Add 2 tablespoons of very soft or melted and cooled butter to the ground cheese. Separate the eggs, add the yolks to the cheese mixture, and place the whites in a clean, dry bowl (glass or metal) for later.Note: If using very fatty twaróg, or if you have added double cream, reduce the butter to 1 tablespoon or omit it entirely.Mix the cheese, butter, and yolks thoroughly with a spoon until evenly combined. The mixture should be dense and cohesive, not creamy.
- Add slightly more than ½ cup of wheat flour (approximately 100 g) and ½ teaspoon of salt. Mix until just incorporated. Do not exceed 100–130 g of flour; too much flour will result in firm, heavy dumplings rather than soft and tender ones.
- Whip the egg whites to soft peaks; they should be light and aerated, but not dry. Gently fold the whipped egg whites into the cheese mixture using a spatula, taking care not to deflate the mixture. The dough will remain soft and slightly sticky-this is correct. Do not add additional flour.
- Bring a large pot of lightly salted water to a boil, then reduce the heat to a gentle simmer. Lightly dust the work surface and a holding plate with flour. Portion the dough onto the floured surface, dust lightly on top, and roll into logs approximately 3 cm in diameter. Cut diagonally into evenly sized dumplings.
- Transfer the dumplings to the gently simmering water; the water should not boil vigorously. Once the dumplings rise to the surface, cook for no longer than 1 minute, then remove with a slotted spoon and drain thoroughly. Leniwe cook very quickly and should not be overcooked, as they are delicate and may lose structure.
- Once all the dumplings are cooked, prepare the omasta. Place 3 tablespoons of butter in a frying pan and melt gently over medium heat. Add 50–70 g breadcrumbs (bułka tarta) and cook, stirring regularly, until evenly golden and lightly toasted. The breadcrumbs should be buttery and glossy, not dry or overly browned. Remove from the heat once they reach a warm golden colour.
- Arrange the drained dumplings on a serving platter. Spoon the hot omasta over the dumplings and finish with a light dusting of caster sugar. Serve immediately. Smacznego!
Notes:
- Use semi-fat or full-fat twaróg sold in blocks. Avoid tub-style cheesecake cheese, which is too loose and weakens the dough.
- The dough will be soft and slightly sticky. This is correct. Adding extra flour will make the dumplings firm and heavy.
- Butter is added directly to the cheese for tenderness. If using very fatty twaróg or adding double cream, reduce the butter to 1 tablespoon or omit it.
- Flour with 8–10% protein is ideal; flours up to 11% protein will also work. Strong or bread flour is not suitable.
- Cook leniwe in gently simmering water only. A rolling boil can cause them to break apart.
- Once the dumplings float, cook for no longer than 1 minute. Overcooking will affect their structure.
- Breadcrumbs should be toasted until golden and glossy. If they look dry, there is too little butter or the heat is too high.
- Leniwe are at their best straight after cooking, while soft and tender.
Nutrition:
Serving: 250g | Calories: 420kcal | Carbohydrates: 38g | Protein: 20g | Fat: 22g | Sodium: 420mg | Fiber: 2g | Sugar: 8g
