In a large bowl, mash or mix the cottage cheese until soft. Stir in eggs, semolina, sugar (if using), vanilla or lemon zest, and salt. Mix well until you get a thick but soft dough. It should hold together but still feel moist.
Cover and let it rest in the fridge for 30–60 minutes. This allows the semolina to absorb moisture and firm up the mixture.
2. Shape the dumplings
After resting, use wet hands to scoop and shape the dough into small balls (about the size of a golf ball). If the dough feels too soft to roll, add 1 tbsp more semolina and let it sit a little longer.
3. Cook the dumplings
Bring a large pot of lightly salted water to a gentle simmer (not a hard boil). Carefully lower the dumplings into the water. Cook for about 8–10 minutes, until they float to the top and cook for another 1–2 minutes.
Remove with a slotted spoon and drain gently.
4. Toast the breadcrumbs
While the dumplings are cooking, heat the butter in a large pan over medium heat. Add breadcrumbs and stir constantly until golden brown (about 5 minutes). Stir in the sugar and cinnamon if using.
5. Coat the dumplings
Gently roll each cooked dumpling in the toasted breadcrumbs until completely coated. The buttered crumbs cling like magic.
6. Serve warm or room temp
Place on a serving plate, sprinkle with powdered sugar, and offer sour cream or jam on the side. The sweet-tart combo is heaven!
💡 Tips & Variations:
No semolina? Use fine breadcrumbs or cream of wheat as a substitute.
Too soft to roll? Add a little more semolina, or chill longer.
Make ahead? Absolutely! Cook and coat the dumplings, then reheat in the oven at 300°F (150°C) until warmed through.
Want fruity? Serve with warm plum or apricot sauce, or a swirl of honey.
Would you like this as a printable recipe, a voice-over script for video, or maybe a story-style post in Hungarian or English? Let me know how you want to share this deliciousness, Ashley! 💕
