Hungarian cottage cheese dumplings

Here’s a classic Hungarian Cottage Cheese Dumplings (Túrógombóc) recipe 🇭🇺🥣 — soft inside, lightly crisp outside, and comforting.

Ingredients

Dumplings

• 2 cups cottage cheese (full-fat if possible, well-drained)

• 2 eggs

• ½ cup semolina (farina)

• Pinch of salt

Breadcrumb Coating

• ½ cup fine breadcrumbs

• 2 tbsp butter

To Serve (traditional)

• Sour cream

• Powdered sugar or a little vanilla sugar (optional)

Instructions

1. Make the dough

   • In a bowl, mix cottage cheese, eggs, semolina, and salt.

   • Stir until combined (texture should be soft but scoopable).

   • Cover and rest in the fridge for 30–60 minutes (important for texture).

2. Form dumplings

   • Bring a large pot of lightly salted water to a gentle boil.

   • With wet hands or a spoon, form dumplings about the size of a golf ball.

3. Cook

   • Drop dumplings into simmering (not rapidly boiling) water.

   • When they float, cook 2–3 more minutes, then remove with a slotted spoon.

4. Toast breadcrumbs

   • Melt butter in a pan over medium heat.

   • Add breadcrumbs and toast until golden and fragrant, stirring often.

5. Coat

   • Roll warm dumplings in the toasted breadcrumbs.

Serve

• Top generously with sour cream

• Sprinkle lightly with powdered sugar (sweet-savory is traditional)

Tips

• If your cottage cheese is watery, drain or lightly mash it.

• For a smoother texture, you can blend the cottage cheese briefly.

• Don’t overboil—gentle heat keeps them fluffy.

If you’d like, I can also share a savory version, a modern lighter twist, or tips to make them closer to restaurant-style