Lazy Dumplings are one of my favourite childhood dishes. They were always a treat, often served sweet with a dollop of butter, breadcrumbs, and cinnamon. Sometimes, we’d have them savoury with freshly ground black pepper, fried onions, and a spoonful of thick sour cream.
Their name refers to their simplicity and ease of preparation. Unlike traditional pierogi, which require filling and folding, lazy pierogi are a breeze to whip up. The dough comes together in no time, and the cooking process is equally effortless. Yet, despite their unassuming nature, they are absolutely delicious.
In the original recipe, the dumplings are made with cottage cheese. However, I have created a vegan version by replacing it with silken tofu, lemon juice, and yeast flakes. If the dough feels sticky, you can add a little flour to your hands and the board to make it easier to work with.
To make the dumplings extra indulgent, I toasted the breadcrumbs until golden, added plenty of crushed pistachios for a nutty crunch, along with lemon zest and garlic, and served them over melted butter. The result was a delicious blend of flavours and textures that will leave you completely satisfied.
Lazy Dumplings
Ingredients
- 270 g silken tofu
- 200 g plain flour
- 3 tbsp corn flour
- 4 tbsp lemon juice
- 2 tbsp yeast flakes
- Salt
- Pepper
For the pistachio breadcrumbs
- 100 g stale bread
- 50 g pistachios chopped
- 3 garlic cloves
- 2 tbsp olive oil
- 1 tsp lemon zest
- ½ tsp chilli flakes
- A pinch of salt
Instructions
- Open the package of silken tofu and place it on a plate or colander lined with paper towels or a clean kitchen cloth. Let it sit for 10-15 minutes.
- Add the tofu to a food processor with yeast flakes and blend until smooth.Then, add lemon juice and season with salt and pepper.
- Transfer the tofu mixture to a large bowl. Add the flour and mix until a dough forms.
- Place dough onto a floured surface and divide into two parts. Roll one part of the dough into a long log and cut at an angle into 1- to 1 1/2-inch pieces. Repeat with the remainder of the dough.
- Bring a large pot of salted water to a boil. Gently drop the dumplings (in batches, if necessary, so as not to overcrowd) into the water and cook for 3-4 minutes, or until they float to the surface.
- Drain the dumplings and serve with the pistachio breadcrumbs over the melted butter.
- To make the breadcrumbs, combine the breadcrumbs, chopped pistachios, garlic, chilli flakes and salt in a large bowl.
- Heat the olive oil in a large skillet over medium heat. Add the breadcrumb mixture and cook, stirring frequently, for 3-5 minutes, or until golden brown and toasted. Mix in the lemon zest and combine.
Notes
Please let me know, if you try this recipe! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
