Leniwe Pierogi (Lazy Dumplings)

• Cottage cheese 500g
• Egg 2
• Flour 150g
• Sugar 50g
• Salt 1 pinch
• Butter 50g
• Vanilla extract 1 tsp

How to Make It

• 1

  Drain 500g of cottage cheese in a fine sieve for 30 minutes, then press out the remaining whey. Mash it in a large bowl until mostly smooth, removing any large clumps.

• 2

  Add 2 eggs, 50g sugar, 1 tsp vanilla extract, and a pinch of salt to the cheese, mixing until combined.

• 3

  Gradually stir in 150g of flour, adding just enough to form a soft, manageable dough that barely sticks to your hands.

• 4

  Divide the dough into ropes on a floured board and cut diagonally into 2cm pieces.

• 5

  Bring a large pot of salted water to a gentle boil.

• 6

  Drop the dumplings in batches into the water. Once they float to the surface, cook them for another 2 minutes so the centres set.

• 7

  Remove with a slotted spoon and toss immediately with melted 50g butter to prevent sticking.

• 8

  Serve warm, traditionally topped with cinnamon, extra sugar, or sweetened sour cream.