ReceptnaptárCurd cheese dumplings
Túrógombóc, the Hungarian curd cheese dumpling, is a favourite of many a Hungarian childhood: a light, buttery mixture of túró (Hungarian curd cheese) with a little semolina, rolled in toasted breadcrumbs. This version is especially rich, with butter and several egg yolks, so the dumplings stay soft and silky inside. It is best with sour cream and icing sugar, and it also makes a filling main course after soup.
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Ingredients
Method
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- Beat the butter with the whole egg and the egg yolks until smooth and fluffy.
- Stir in the sieved curd cheese, and season with salt.
- Add the flour and enough semolina so the mixture is neither too firm nor too soft.
- Shape into egg-sized dumplings.
- Cook one test dumpling first in boiling salted water, and check the texture; add more semolina if needed.
- Cook the dumplings in boiling salted water; once they float to the surface, cook for another 8-10 minutes.
- Meanwhile toast the breadcrumbs in butter or lard until golden brown.
- Toss the cooked dumplings in the toasted breadcrumbs and serve.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Rest the mixture in the fridge for 15-20 minutes, because the semolina soaks up moisture in that time, and the dumplings become easier to shape and hold together better.
- Dry, crumbly túró is best. If yours is moist, squeeze it out in a clean cloth, or it will need far more semolina and the dumplings will be heavy.
- Keep the water at a bare simmer, because a rolling boil can break up the soft dumplings.
Frequently asked questions
What is the best way to serve them?
With sour cream and icing sugar, as most people know them. A little fruit sauce, such as sour cherry or strawberry, also suits them well if you would like a fresher taste.
Can they be frozen?
Yes, the cooked dumplings rolled in breadcrumbs can be frozen. After thawing, warm them through in a microwave or a hot oven, so that they do not fall apart and the crumbs stay crisp.
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