Ukrainian Sweet Lazy Pierogi

Lazy Pierogi are sweet dumplings made with farmers cheese and flour, then quickly boiled. They are a lazy version of cheese vareniki served for breakfast or dinner with sour cream, butter and jam.

Ricotta cheese Eggs All-purpose flour Sugar Salt Butter Yogurt, sour cream, jam, butter, sugar for serving

Ingredients You Need

Bring large pot of water to a boil. In a large bowl, add ricotta cheese, eggs, flour, sugar and salt. Stir well until combined. The dough will be sticky.


Spoon 1/5th of the dough onto a well floured surface and roll into a rope, sprinkling with more flour as you go. Flatten gently with your hands and cut with a knife into 1 inch dumplings.


Generously salt the boiling water and reduce heat to low-medium. As you carefully separate each dumpling, give it a gentle roll in flour and add to the pot. Work quickly and cook in a few batches.


Cook lazy pierogi undisturbed for about 2-3 minutes. Then gently stir with a wooden spoon, making sure they don't stick to the bottom. Cook for another 3-4 minutes or until they float to the top.


Remove into a bowl with a wire strainer, add half the butter and stir to prevent sticking. Repeat with remaining lazy pierogi.


Serve hot with a dollop of yogurt or sour cream and jam. Or sour cream and sprinkled with sugar. Also can add more butter, just make sure to add it while dumplings are hot.


Refrigerate leftovers in an airtight container for up to 3 days.


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