Lazy dumplings with butter and sugar Recipe
Lazy dumplings are one of the most nostalgic Polish sweet dishes. Soft, delicate dumplings made from twaróg (Polish curd cheese) and flour, served with melted butter and sugar, are quick to prepare and perfect for a lazy lunch or late breakfast. They are a bit like Italian gnocchi, but in a sweet, cheesy version.
Lazy dumplings are a classic of Polish home cooking – simple, quick and deeply comforting. The combination of soft cheese-based dough with hot butter and sugar creates a dish that feels both like dessert and a main course, perfect for days when you crave something warm and nostalgic.
Chef's tips
Use well-drained, rather dry twaróg – too much moisture will force you to add extra flour and make the dumplings heavy. Work quickly and don’t over-knead the dough; it should stay soft and slightly sticky. Cook the dumplings in gently simmering, not violently boiling water, so they don’t fall apart.
How to serve
Serve on warm plates, generously drizzled with melted butter and sprinkled with sugar or icing sugar. For a more elaborate version, add golden fried breadcrumbs in butter. They also pair well with fruit sauces, such as strawberry or blueberry, or with a spoonful of thick yoghurt or sour cream.
Ingredients
- semi-fat twaróg (Polish curd cheese) well drained, rather dry - 500 g
- egg - 1 piece
- egg yolk optional, for a more yellow dough - 1 piece
- flour plus a little for dusting - 150 g
- sugar for the dough - 1 tablespoon
- salt a pinch for the dough and for the water - 0.25 teaspoons
- butter for drizzling - 60 g
- sugar for sprinkling, you can use regular sugar - 2 tablespoon
- breadcrumbs optional, for browning in butter - 2 tablespoon
Preparation
- Transfer the twaróg to a bowl and mash thoroughly with a fork or press it through a ricer so there are no lumps. The smoother the cheese, the more delicate the dumplings.
- Add the egg, egg yolk (if using), 1 tablespoon of sugar and a pinch of salt. Mix until combined.
- Gradually add the flour, mixing with a spoon or your hand until a soft, slightly sticky dough forms. Do not knead it for long – just until the ingredients come together. If the dough is very loose, add a little more flour, but try not to overdo it so the dumplings don’t turn out tough.
- Sprinkle a little flour on the work surface or pastry board. Divide the dough into 3–4 parts. From each part, roll a rope about 2 cm thick, gently coating it in flour so it doesn’t stick.
- Cut the ropes diagonally into pieces about 2 cm long – you will get small diamond shapes.
- Bring a large pot of water with 1 teaspoon of salt to the boil. Reduce the heat so the water is just gently bubbling.
- Drop the dumplings into the boiling water in batches. Gently stir with a spoon so they don’t stick to the bottom. Cook for 1–2 minutes from the moment they float to the surface. Remove with a slotted spoon onto a plate.
- Melt the butter in a small saucepan. If you like the version with breadcrumbs, add them to the butter and fry for 2–3 minutes over medium heat, stirring, until the breadcrumbs are golden and smell nutty.
- Pour the hot dumplings with the melted butter (with or without breadcrumbs) and sprinkle with sugar or icing sugar.
- Serve immediately while they are soft and warm.
Storage
Ugotowane kluski przechowuj w lodówce, skropione odrobiną oleju, aby się nie sklejały. Przed podaniem podsmaż je na maśle na patelni – będą miały lekko chrupiącą skórkę.
