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Traditional pierogi—Polish filled dumplings (and not the frozen kind)—are a labor of love. We can’t usually devote an entire day to making dinner but we crave the pillowy, soft bites, so we’re turning to Antoni Porowski’s recipe for lazy pierogi, from his new cookbook, Antoni: Let’s Do Dinner.
“These tender Polish dumplings are rather like gnocchi,” the Queer Eye star explains. “They’re called leniwe (lazy) because they’re made without a filling. When I was growing up, my parents used to serve me a version of these, sprinkled with breadcrumbs and sugar, to keep me from missing them when they went out on a Saturday night. Dessert for dinner—worked every time! This savory rendition of my childhood favorite pays homage to those memories, blending earthy mushrooms and tender cabbage with the brown sugar notes of chopped prunes.”
They’re ready in about 30 minutes, so you might never go back to the frozen kind.
Excerpted from Antoni: Let’s Do Dinner © 2021 by Antoni Porowski with Mindy Fox. Photography © 2021 by Paul Brissman. Reproduced by permission of Mariner Books, an imprint of HarperCollins Publishers. All rights reserved.
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