Servings: 2 large portions
Ingredients
- 1 pound fresh ricotta ( 450 grams)
- ⅞ to 1 cup all purpose flour (108 - 120 grams) plus more for hands and surface
- 2 egg yolks
- ½ tsp sea salt plus more for salting water
Instructions
- Drain the ricotta.
- Mix. Combine the ricotta, salt, and egg yolks in a medium bowl. Stir until combined.1 pound fresh ricotta ( 450 grams), ½ tsp sea salt, 2 egg yolks
- Add Flour. Add flour and stir to combine. The dough is supposed to be sticky. If it's super sticky, stir in another 1 to 2 tablespoons of flour, but not more.⅞ to 1 cup all purpose flour (108 - 120 grams)
- Boil Water. Start boiling salted water in a large wide-bottomed pot or saucepan. Add one teaspoon of salt per 1 quart of water.½ tsp sea salt
- Make Pierogi. Spoon about ¼ of the dough onto a well-floured work surface, then roll it into a 1 to 1 1/2-inch-thick rope using floured hands. Add more flour to the work surface if the dough starts sticking. Then cut the rope into 1 to 2-inch pieces using a lightly floured knife, and transfer them onto a well-floured surface. Cover the cut pierogi and repeat with the remaining dough.
- Cook. Once the water starts boiling, lower it to a gentle simmer. Carefully transfer ¼ to ½ of the dumplings into the simmering water using lightly floured hands, and stir them gently using a spoon so they don't stick to the bottom. Once all pierogi float to the surface, let them cook for another 1 to 2 minutes, then remove using a slotted spoon.
- Serve Immediately.
Video
Notes
- Don't add more flour to the dough than recommended, or your lazy pierogi will become firm instead of light and fluffy.
- The dough is supposed to be sticky, so have some flour nearby when rolling and cutting the pierogi. Lightly flour your work surface, hands, and the knife you use to cut the rope to pieces. Otherwise, the dough will stick to everything, and it'll be a mess.
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