QiMeal
Kluski Leniwe
Kluski Leniwe · ready in 31 min · 4 servings · 461 kcal per serving · easy · 9 ingredients
Tender Polish lazy dumplings made by mixing cottage cheese straight into the dough, then serving them warm with butter, sour cream, and sweet sugar.
- Prep
- 20 min
- Cook
- 11 min
- Total
- 31 min
- Serves
- 4
- kcal
- 461
- Difficulty
- easy
Ingredients · 4 servings
- 500 gCottage cheese
- 2Egg
- 130 gWheat flour, divided
- 50 gButter
- 120 gSour cream (to serve)
- 30 gPowdered sugar (to serve)
- 8 gVanilla sugar (optional)
- 8 gSalt, divided
- 2 ½ LWater
Equipment
stovetop, kitchen scale, sieve, mixing bowl, wide pot, knife, cutting board, spoon, fork, small saucepan, slotted spoon, serving plates
Instructions
- Gather Tools
Gather cottage cheese, egg, flour, butter, sour cream, sugars, salt, and water; set out a sieve, bowl, pot, knife, board, and spoon. · 3 min
What to look for: All ingredients are weighed and all tools are within reach.
- Sieve Cheese
Press cottage cheese through a sieve into a bowl until fine and crumbly; this keeps the dumplings tender without extra flour. · 5 min
What to look for: The cheese looks fine, loose, and evenly broken down.
- Mix Dough
Add egg, 110 g flour, and 2 g salt; mix gently with a fork just until a soft, slightly sticky dough forms. · 4 min
What to look for: The dough holds together but still looks soft and a little tacky.
- Shape Ropes
Dust the board with remaining flour, roll dough into 2 cm thick ropes, and keep your hands light so the dough stays soft. · 6 min
What to look for: The ropes are even, lightly floured, and not dry or cracked.
- Cut Dumplings
Cut each rope at a 45-degree angle into short pieces, separating them on the floured board so they do not stick. · 4 min
What to look for: The pieces are short, slanted, and lightly dusted with flour.
- Boil Water
Bring 2.5 l water with 6 g salt to a steady boil in a wide pot; reduce slightly if the surface is too violent. · 8 min
What to look for: The water bubbles steadily across the surface.
- Cook Dumplings
Drop dumplings in batches into salted water, stir once, and boil until they float, then cook 1 minute more. · 4 min
What to look for: The dumplings rise to the surface and look slightly puffed.
- Melt Butter
Melt butter in a small saucepan over low heat until fully liquid and lightly foaming, without browning it. · 2 min
What to look for: The butter is clear yellow with a gentle foam at the edges.
- Lift Dumplings
Lift dumplings with a slotted spoon and let excess water drain briefly before moving them to warm plates. · 2 min
What to look for: The dumplings are glossy, intact, and no longer dripping water.
- Serve Warm
Serve dumplings warm with melted butter, sour cream, powdered sugar, and vanilla sugar on top. · 2 min
What to look for: The dumplings are coated with butter and topped with cool cream and sugar.
Nutrition (per serving)
| kcal | 461 |
|---|---|
| Protein | 21 g |
| Carbohydrates | 40 g |
| of which sugars | 14 g |
| Fat | 24 g |
| of which saturated | 12 g |
| Fibre | 1 g |
| Sodium | 1297 mg |
Nutri-ScoreD
Allergens
Contains: milk, eggs, gluten
Ingredient substitutions
Cottage cheese
- Dry cottage cheese: A drier cheese makes the dough easier to handle and needs less flour.
Egg
- Small egg: Use 3 small eggs if standard large eggs are not available.
Wheat flour
- Fine wheat flour: Use the same total amount and avoid adding extra flour to keep the dumplings tender.
Butter
- Unsalted butter: Use as a direct replacement and keep the dough salt unchanged.
Sour cream
- Thick sour cream: Choose a thick sour cream so it sits nicely on the hot dumplings.
Powdered sugar
- Sugar: Use a little less because granulated sugar tastes more pronounced on the surface.
