Lazy dumplings with strawberries are a Polish-modern version of a classic, simple home dish. Delicate dumplings made from cheese dough served with a warming, slightly tart-sweet strawberry sauce create a contrast of textures and flavors: the creamy interior of the dumplings, the buttery coating, and the fresh fruity note. The dish works great as a hearty lunch or warm dinner; it visually attracts with a white-red contrast: white dumplings and an intensely red sauce. In the modern version, you can add mint leaves, slightly caramelized butter, and sour cream instead of sugar, which gives the dish more depth of flavor.
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Prepare the cottage cheese: if it is very lumpy and moist, pass it through a sieve or mash it thoroughly with a fork in a large bowl until smooth. The goal is to achieve a uniform, creamy consistency, without large lumps of cheese.
To the smooth cottage cheese, add two eggs (120 g), 15 g of sugar (from the total), and a pinch of salt (1 g). Crack the eggs in one at a time, mixing with a whisk or fork until the mixture is even and slightly fluffy.
Gradually add the wheat flour (150 g) — first 2/3 of the portion, mixing with a spoon, then add the rest and knead briefly by hand on a floured countertop. The goal is a soft, slightly sticky dough that can be shaped. Do not add all the flour at once; the amount may vary depending on the moisture of the cottage cheese.
Divide the dough into 4 parts. Roll each part with your hands on a lightly floured countertop into a log about 2 cm in diameter. Cut the log into pieces 2 cm long with a sharp knife. If you want a classic look, gently flatten each piece with a fork (press down and drag across the surface).
In a large pot, bring 2 l of water to a boil (the water should freely cover the dumplings). Add 5 g of salt to the water. When the water is boiling, add the dumplings in batches (no more than 1/3 of the pot's volume), gently stirring with a wooden spoon to prevent sticking. When the dumplings float to the surface, cook them for another 45–60 seconds, then remove them with a slotted spoon.
In a large skillet, melt butter (50 g) over medium heat. Add the drained dumplings and sauté for 1–2 minutes, gently stirring, until they are lightly browned and coated in butter. This gives a pleasant buttery note and a slightly crispy outer crust.
In the meantime, place the chopped strawberries (300 g) and 30 g of sugar (the remaining part) in a saucepan. Heat over medium heat, stirring, until the fruit releases its juice (3–5 minutes). Then reduce the heat and cook for another 3–4 minutes until the sauce thickens slightly. If you want a smooth sauce, blend until smooth and strain through a sieve.
On a plate, place a portion of dumplings (about 300–350 g of cooked dumplings per serving). Generously drizzle with warm strawberry sauce. Add a tablespoon of sour cream (optional) and a few mint leaves for decoration. Serve immediately while the dumplings are warm.
If there are leftover dumplings or sauce: first let them cool down, then store separately in airtight containers in the fridge for up to 2 days. The sauce can also be frozen in a bag for 2–3 months.
Lazy dumplings (also known as dropped dumplings) are simple, cheese dumplings popular in Poland for centuries — they were created as a quick alternative to pierogi or kopytka, often served with sugar, butter, and fruits.
Serve hot, straight from the pan. For a breakfast variant, add more sugar and a few fresh slices of banana. For a more gourmet version, skip the cream and add mascarpone mixed with a bit of honey.
Store the noodles and sauce separately in airtight containers in the refrigerator for up to 48 hours. Reheat the noodles in a pan with a little butter, and gently warm the sauce in a saucepan. The sauce can be frozen for up to 3 months.
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