Leniwe (Lazy Perogies)

• 1 cup packed, grated extra-old white cheddar cheese
• 1/2 teaspoon granulated sugar
• 1 large egg, separated
• 1/3 cup 2% milk, plus extra if needed (see step 2, below)
• 3/4 cup potato flour
• generous pinches sea salt
• freshly ground black pepper to taste
• 2 teaspoons dried thyme
• 3/4 cup unbleached all-purpose flour

1. In a small mixing bowl, mash together the cheese, sugar, egg yolk, and milk with a fork. The final mixture should be well combined, but don't fret if there are a few lumps.
2. In a medium mixing bowl, combine the potato flour, salt, pepper, and thyme. Stir in the cheese mixture. Begin adding the all-purpose flour gradually, using your hands to work it into the dough. The dough is ready for the next step when it is no longer sticky. Depending on humidity conditions in your kitchen and the creaminess of the cheese you use, you may need to add more flour or milk to achieve the desired consistency - don't be afraid to do so!
3. In a clean bowl, beat the egg white until it is frothy, opaque, and just holds its shape. Incorporate it gently into the dough. The dough is perfect when you can gather it into a pliable ball.
4. Divide the dough into two balls. Dust a work surface very lightly with flour and roll each ball into a long, thin rope about 15 inches long and 1/2-inch wide. Slice the ropes on the diagonal into 3/4-inch pieces.
5. Bring a large pot of water to the boil. Drop in the leniwe (about 10 at a time, depending on the size of your pot; don't overcrowd them) and when they float to the surface after about 3 to 4 minutes, remove them with a slotted spoon, draining well. Serve immediately with any of the suggested toppings in the recipe headnote.

cheddar cheese, sugar, egg, milk, potato flour, generous, freshly ground black pepper, thyme, flour

Taken from food52.com/recipes/13924-leniwe-lazy-perogies (may not work)