I've been making these lazy dumplings for several years now: without flour, without kneading the dough by hand, without rolling it out and in just 20 minutes

I leave the dough for a few minutes to allow the semolina to swell a bit, then I place and spread the dough on a large flat plate, about 1.5-2 cm high.

Then, using a spoon or fork, I drop the dough, piece by piece, into boiling salted water. The dough easily releases from the spoon when dipped in boiling water.

Just a few minutes and all the dumplings are in the pot.

I cook the pierogi for no longer than 1-1.5 minutes after they've come to a boil. I remove the finished pierogi, add butter, and serve.