Lazy pierogi is a food with rather the very same shape like kopytka. However this is an entirely different meal. Lazy pierogi are commonly served with whipped cream, sugar and cinnamon or enlivened with some butter and breadcrumbs.
These Polish dumplings are made from curd cheese, eggs, flour and prepared in somewhat salted water. Due to the fact that of its active ingredients, this Polish meal is a little sour, and in mix with sugar, makes up a certain mix that may not be liked by everybody.
� 3/4 cup potato flour
� 1 cup packed, grated extra-old white cheddar cheese
� 2 teaspoons dried thyme
� 3/4 cup unbleached all-purpose flour
� 1/2 teaspoon granulated sugar
� 1 large egg, separated
� generous pinches sea salt
� freshly ground black pepper to taste
2. The last mix must be well incorporated, however do not worry if there are a couple of swellings.
3. In a medium blending bowl, incorporate the potato flour, salt, pepper, and thyme.
4. Stir in the cheese mix. Start including the all-purpose flour slowly, utilizing your hands to work it into the dough.
5. The dough is all set for the next step when it is not sticky.
6. Depending upon humidity conditions in your cooking area and the creaminess of the cheese you utilize, you might have to include more flour or milk to attain the preferred consistency -- do not hesitate to do so!
7. In a clean bowl, beat the egg white till it is frothy, nontransparent, and simply holds its shape. Include it carefully into the dough.
8. The dough is best when you can collect it into a flexible sphere.
9. Divide the dough into 2 balls.
10. Dust a work surface area extremely gently with flour and roll each sphere into a long, thin rope about 15 inches long and 1/2-inch wide.
11. Slice the ropes on the diagonal into 3/4-inch pieces.
12. Bring a big pot of water to the boil.
13. Drop in the leniwe (about 10 at a time, depending upon the size of your pot; do not overcrowd them) and when they drift to the surface area after about 3 to 4 minutes, eliminate them with a slotted spoon, draining well.
14. Serve instantly.
Ingredients:
� 1/3 cup 2% milk, plus extra if needed � 3/4 cup potato flour
� 1 cup packed, grated extra-old white cheddar cheese
� 2 teaspoons dried thyme
� 3/4 cup unbleached all-purpose flour
� 1/2 teaspoon granulated sugar
� 1 large egg, separated
� generous pinches sea salt
� freshly ground black pepper to taste
Directions:
1. In a little blending bowl, mash together the cheese, sugar, egg yolk, and milk with a fork.2. The last mix must be well incorporated, however do not worry if there are a couple of swellings.
3. In a medium blending bowl, incorporate the potato flour, salt, pepper, and thyme.
4. Stir in the cheese mix. Start including the all-purpose flour slowly, utilizing your hands to work it into the dough.
5. The dough is all set for the next step when it is not sticky.
6. Depending upon humidity conditions in your cooking area and the creaminess of the cheese you utilize, you might have to include more flour or milk to attain the preferred consistency -- do not hesitate to do so!
7. In a clean bowl, beat the egg white till it is frothy, nontransparent, and simply holds its shape. Include it carefully into the dough.
8. The dough is best when you can collect it into a flexible sphere.
9. Divide the dough into 2 balls.
10. Dust a work surface area extremely gently with flour and roll each sphere into a long, thin rope about 15 inches long and 1/2-inch wide.
11. Slice the ropes on the diagonal into 3/4-inch pieces.
12. Bring a big pot of water to the boil.
13. Drop in the leniwe (about 10 at a time, depending upon the size of your pot; do not overcrowd them) and when they drift to the surface area after about 3 to 4 minutes, eliminate them with a slotted spoon, draining well.
14. Serve instantly.
