Hungarian Cheese Dumplings (Túrógomboc)
These dumplings can serve as a dessert, or a light meal. They are often served with a sweetened sour cream sauce. Although it is not traditional, they are also great with strawberry compote. Serve with powdered sugar.
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FOR THE DUMPLINGS
- 1 pound túró
- 3 eggs, lightly beaten
- ¾ cup semolina
- Pinch salt
- 6 tablespoons butter
- 1 cup bread crumbs, unseasoned
- 1 tablespoon powdered sugar, plus extra to serve
FOR THE SAUCE
- ½ cup sour cream
- THE DUMPLINGS: Mix the túró with the eggs until well combined. Mix in the semolina and salt. Cover and refrigerate for at least an hour.
- Bring a pot of salted water to a boil. Meanwhile, wet your hands and form the dumplings into uniformly-shaped balls (use approximately two tablespoons). Drop the dumplings into the boiling water to cook, making sure they aren’t too crowded in the pot. Cook for about seven minutes and remove with a slotted spoon.
- To make the coating: Melt the butter in a frying pan, add the bread crumbs and powdered sugar. Stir gently over low heat until lightly browned. Remove from heat. Roll the dumplings in the breadcrumb mixture until coated (they stick better if the dumplings are still wet).
- THE SAUCE: mix the sour cream with enough sugar to suit your taste.
- SERVE: drizzle the sour cream sauce over the dumplings and sprinkle with powdered sugar.
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