Lazy pierogi recipe

'You can top these with fried breadcrumbs, green beans or mushrooms,' says Henry
'You can top these with fried breadcrumbs, green beans or mushrooms,' says Henry - Haarala Hamilton

You can top these with fried breadcrumbs, green beans or mushrooms – but there should always be melted butter. It’s important not to add more flour than you need or the dumplings will be heavy. You can use the same recipe for sweet lazy pierogi, just season less and add sugar and vanilla extract. Serve those with butter, sour cream and jam or fruit compote.


Prep time: 20 minutes

Cook time: 15 minutes


4 as a starter


For the pierogi 

  • 200g full-fat twaróg (Polish curd cheese, available online from major supermarkets), drained

  • 2 medium eggs

  • 150g plain flour, sifted, or a mixture of 100g plain and 50g potato flour, sifted together, plus extra for dusting

For the buttery topping

  • ½ small onion, very finely chopped

  • 50g butter

  • 90g bacon, chopped into little nuggets

  • sour cream and chopped dill, to serve


  1. Whisk together the twaróg, eggs and some salt and pepper until well blended.

  2. Gently mix in 120g of the flour, first with a fork, then with your hand, until you have a dough. You don’t want the dumplings to be heavy so don’t add more flour at this stage (you’ll test the consistency later). The dough will be quite tacky at first.

  3. Divide into 4 pieces. Roll these on a lightly floured surface into sausage shapes, about 2cm in thickness.

  4. Cut each one into 1.5cm lengths. Keep these under a clean, dry tea towel until the topping is ready.

  5. To make the topping, cook the onion in 15g butter for about 3-4 minutes, until soft and a little golden. Transfer to a bowl.

  6. Add the nuggets of bacon to the pan and cook for 3-4 minutes, until lightly crispy. Set aside while you cook the pierogi.

  7. Bring a saucepan of lightly salted water to the boil, then turn the heat to a simmer.

  8. Test a nugget of the pierogi dough, poaching it until tender (the pierogi should bob up to the surface, where you should then cook them for 1-3 minutes).

  9. If the pierogi nugget falls apart, you need to add more flour to the dough. Cook the rest of the pierogi in two batches, then lift them out with a skimmer or slotted spoon, gently shaking off excess water.

  10. Quickly reheat the onion, bacon and remaining butter together in the frying pan and gently toss the pierogi in this.

  11. Season and serve with sour cream and chopped dill.

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