Here’s a traditional Hungarian Cottage Cheese Dumplings (Túrógombóc) recipe—light, tender, and rolled in buttery breadcrumbs just like in Hungary 🇭🇺
Túrógombóc (Hungarian Cottage Cheese Dumplings)
Ingredients (Serves 3–4)
Dumplings
- 500 g (about 2 cups) dry cottage cheese / farmer’s cheese
- 2 large eggs
- 3–4 tbsp semolina (farina)
- 1 pinch salt
Breadcrumb Coating
- ¾ cup breadcrumbs
- 3 tbsp butter
To Serve
- Sour cream
- Powdered sugar (optional)
Instructions
1. Make the Dough
- Mash the cottage cheese until smooth.
- Mix in eggs, semolina, and salt.
- Cover and refrigerate 30–60 minutes
(This step is important—the semolina absorbs moisture and firms the dough.)
2. Shape the Dumplings
- With wet hands, form golf-ball–size dumplings.
3. Cook
- Bring a large pot of salted water to a gentle boil.
- Add dumplings carefully.
- Once they float, cook 2–3 more minutes.
- Remove with a slotted spoon and drain well.
4. Toast the Breadcrumbs
- Melt butter in a pan.
- Add breadcrumbs and toast until golden, stirring constantly.
5. Coat the Dumplings
- Roll warm dumplings in the buttery breadcrumbs.
Serve
- Spoon sour cream generously over the dumplings
- Optional: sprinkle lightly with powdered sugar (traditional in Hungary!)
Tips for Perfect Túrógombóc
- Use dry cottage cheese or farmer’s cheese (wet cottage cheese makes them fall apart)
- Don’t overboil—gentle simmer only
- Resting the dough is key for structure
Variations
- Lighter version: Use 1 egg + 1 egg white
- Richer version: Add 1 tbsp melted butter to the dough
- Sweet touch: Add lemon zest or vanilla sugar
If you want, I can also help with:
- Substitutes for farmer’s cheese
- Gluten-free semolina options
- Making them ahead or freezing
Just let me know! 😊
