Golden toasted breadcrumbs surround these soft Hungarian cottage cheese dumplings, finished with sour cream and powdered sugar. Túrógombóc are made with túró, a fresh curd cheese; dry cottage cheese or farmer cheese makes a good substitute. Semolina gives the dough structure, so resting it before shaping helps the dumplings hold together as they cook.
Recipe at a Glance
- Prep time: 20 minutes
- Chill time: 1 hour
- Cook time: 20 minutes
- Total time: About 1 hour 40 minutes
- Makes: 12–14 dumplings
Ingredients
For the dumplings
- 500 g (about 2 cups) dry curd cottage cheese or farmer cheese
- 3 large eggs
- 100 g (about ⅔ cup) semolina
- 2 tablespoons melted butter
- 2 tablespoons sugar
- Zest of 1 lemon
- 1 teaspoon vanilla extract, optional
- Pinch of salt
For the breadcrumb coating
- 150 g (about 1½ cups) plain breadcrumbs
- 3 tablespoons butter
- 1 tablespoon sugar, optional
To serve
- Sour cream
- Powdered sugar
- Fruit jam, optional
Instructions
Prepare the cheese. If the cheese looks wet, drain it well. Mash it with a fork or press it through a sieve until the curds are fine.
Mix the dough. In a large bowl, combine the cheese, eggs, semolina, melted butter, sugar, lemon zest, vanilla and salt. Stir until evenly mixed.
Chill. Cover the bowl and refrigerate for 1 hour. This gives the semolina time to absorb moisture and makes the dough easier to shape.
Toast the breadcrumbs. Melt the butter in a wide skillet over medium-low heat. Add the breadcrumbs and stir often until evenly golden. Stir in the optional tablespoon of sugar, then remove the pan from the heat.
Shape the dumplings. Bring a large pot of lightly salted water to a gentle simmer. With damp hands, shape the mixture into 12–14 evenly sized balls.
Cook gently. Lower the dumplings into the water in batches. Keep the water at a gentle simmer. When they rise to the surface, cook for another 3–4 minutes, until cooked through.
Coat and serve. Lift the dumplings out with a slotted spoon and let excess water drain away. Roll them gently in the toasted breadcrumbs. Serve warm with sour cream and powdered sugar, plus jam if you like.
Tips for Tender Dumplings
- Use well-drained cheese. Excess moisture can make the mixture too soft to shape.
- Let the dough rest. Chilling gives the semolina time to absorb liquid and helps the dumplings keep their shape.
- Keep the water at a gentle simmer. A vigorous boil can break the dumplings apart.
- Cook one test dumpling first. If it breaks apart, mix a little more semolina into the dough and chill it briefly before shaping the rest. This test-and-adjust approach is also recommended in Hungarian recipe guidance.
Frequently Asked Questions
What is túró?
Túró is a fresh Hungarian curd cheese with a mild, slightly tangy taste. Dry curd cottage cheese or farmer cheese can stand in for it. If using regular cottage cheese, drain it thoroughly first.
How do I know when the dumplings are cooked?
They rise to the surface as they cook. Let them simmer gently for a few minutes more, then remove one and check that the centre is hot and set.
Can I serve Túrógombóc as a main course?
Yes. These dumplings can be served as dessert or as a sweet main dish, with sour cream and powdered sugar.
Can I make them ahead?
You can prepare and chill the mixture ahead of time, then shape and cook the dumplings shortly before serving for the best texture.
Serve the dumplings while warm, when the buttery crumbs are crisp and the centre is soft. Add sour cream, a dusting of powdered sugar and a spoonful of jam for a classic finish.