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Polish Lazy Dumplings (Pierogi Leniwe)

cheese, dumplings, pasta, polish, veal

2 lb dry-curd cottage cheese or
1 farmer cheese
4 large eggs, beaten
1 1/2 teaspoon salt
2 cup all purpose flour plus more
1 for rolling
10 quart water

Garnish: 1 cup bread crumbs, lightly toasted in 3 tbsp butter in a frying pan In a medium bowl mash the cheese with a fork. Stir in the eggs, 1/2 tsp of the salt, and the flour, all at once. Turn the dough out onto a floured board and divide it into 4 pieces. Roll each piece out into a rectangle 12 inches long and 2 inches wide. Cut each piece on the diagonal into about 10 pieces. Bring 10 quarts of water to a boil and add 1 tsp salt. REduce the water to a lightly rolling simmer and add 1/3 of the dumplings to the pot. Simmer, uncovered, until they float to the top. Remove them with a slotted spoon and drain. Continue until all dumplings are cooked. Serve with a garnish of toasted bread crumbs. Makes about 40 dumplings. From: The Frugal Gourmet On Our Immigrant Ancestors

Yield: 1 servings

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