Perfect Túrógombóc – Curd Cheese Dumplings!

This is the first post in what will be a series listing classic Hungarian recipes for anyone who wants to learn how to make authentic Hungarian food with real Hungarian ingredients. Ideal for expats who live in Hungary who want to immerse themselves in our national cuisine, or anyone who has tasted a great dish in a Hungarian restaurant and wants to figure out to recreate the meals at home.

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Today, I made túrógombóc. Which can be roughly translated to curd cheese dumplings.
Túró is extremely popular in Hungary and used for all sorts of pastries and noodle dishes. Here I’m turning it into a delicious dumpling with a hint and lemon and vanilla that is rolled in toasted breadcrumbs and served with powdered sugar and sour cream. The dumplings are soft with a sweet-tangy flavor and can be eaten as dessert or for a semi-sweet yet very filling lunch. Leftovers are good for days.

Time needed:

10 minutes to form the dumplings.
1-2 hours of chilling in the fridge.
15 minutes cooking.

For about 16 dumplings, the ingredients needed are:

450 grams túró (which is usually one bag or package of túró)
3 eggs
70 grams búzadara (semolina)
a pinch of salt
a pinch of baking soda
half a packet of vanilla sugar
1 teaspoon of lemon juice
1 teaspoon of lemon zest
200 grams breadcrumbs
2 tablespoons of oil (any kind, or also butter, margarin)

And to serve: powdered sugar and sour cream.

Procedure:

1. Separate the egg yolks from the whites. Mix the yolks with the túró, the semolina, the salt, baking soda, vanilla sugar, lemon juice and zest.

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2. With a handheld electric mixer, mix the egg whites in a separate bowl until they are hard foam. Then, fold in the egg whites into the túró.

3. Put the mixture in the fridge for 1-2 hours. Afterwards, heat up a large pot of water and form small dumplings with damp hands (so the mixture won’t stick to your fingers). The dumplings will be soft! They are supposed to be like that, but after cooking and cooling, they will firm up.

4. Carefully, with help of a large spoon, lower each dumpling into boiling water and cook for 15 minutes. The dumplings will inflate in the water and come to the top and will smell deliciously of vanilla and lemon and cheese. :3

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5. While the dumplings are cooking, toast the breadcrumbs in a pan upon some oil or butter. Stir frequently otherwise it will burn easily. Once the dumplings are done, roll them in the breadcrumbs.

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6. Serve hot with sour cream and powdered sugar. ❤

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