Hungarian cottage cheese dumplings

Sure! Here’s a traditional Hungarian Cottage Cheese Dumplings recipe — known as Túrógombóc 🇭🇺🧀
They’re soft, lightly sweet, and usually served with buttery toasted breadcrumbs and sour cream.

Hungarian Cottage Cheese Dumplings (Túrógombóc)

Ingredients (Serves 3–4)

For the Dumplings

• 2 cups cottage cheese (dry curd if possible; otherwise drain very well)

• 2 large eggs

• ½ cup semolina (farina)

• 2 tablespoons sugar

• 1 teaspoon vanilla extract (optional)

• Pinch of salt

For the Breadcrumb Coating

• ½ cup breadcrumbs

• 2 tablespoons butter

For Serving

• Powdered sugar (optional)

• Sour cream

• Optional: lemon zest or cinnamon

Instructions

1. Make the dough

   • In a bowl, mix cottage cheese, eggs, semolina, sugar, vanilla, and salt until combined.

   • Cover and refrigerate 30–60 minutes so the semolina absorbs moisture (important!).

2. Toast breadcrumbs

   • Melt butter in a skillet over medium heat.

   • Add breadcrumbs and toast until golden brown. Set aside.

3. Form dumplings

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

   • With wet hands, form the chilled mixture into golf-ball–size dumplings.

4. Cook dumplings

   • Gently drop dumplings into simmering water.

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

5. Coat

   • Roll warm dumplings in the toasted breadcrumbs.

6. Serve

   • Serve warm topped with sour cream and a light dusting of powdered sugar.

Traditional Tips

• Authentic versions often use dry curd cottage cheese (farmer’s cheese).

• Don’t skip chilling the dough — it prevents dumplings from falling apart.

• These are mildly sweet; adjust sugar to taste.

If you want, I can also share:

• a savory Hungarian version

• a gluten-free option

• or the classic Hungarian vanilla sauce topping