Prepare the dumpling mixture: In a medium bowl, combine farmer’s cheese, eggs, semolina, sugar, vanilla (or lemon zest), and a pinch of salt. Mix until well combined. Cover the bowl and let it rest for 30 minutes — this allows the semolina to absorb moisture and firm up.
Toast the breadcrumbs: In a large skillet, melt the butter over medium heat. Add breadcrumbs and toast, stirring frequently, until golden brown and fragrant. Set aside.
Shape the dumplings: Bring a large pot of lightly salted water to a gentle boil. With wet hands, form the cheese mixture into small balls (about 1.5 inches in diameter). Gently drop them into the boiling water.
Cook the dumplings: Simmer (do not boil vigorously) until the dumplings rise to the surface — about 8–10 minutes. Once they float, let them cook for another 1–2 minutes.
Coat in breadcrumbs: Remove the dumplings with a slotted spoon and roll them immediately in the toasted breadcrumbs until evenly coated.
Serve warm: Serve the dumplings warm with a dollop of sour cream, a sprinkle of powdered sugar, or a spoonful of fruit jam (apricot or plum jam are traditional).
Tips from Hungarian kitchens 🇭🇺
If your cheese is too wet, wrap it in a clean kitchen towel and squeeze out the excess liquid.
Resting time is key — it keeps the dumplings light and prevents them from falling apart while cooking.
These are delicious fresh, but also taste amazing reheated in a pan with a little butter the next day.
Would you like me to share the chocolate-filled version (Csokoládés Túrógombóc)? It’s an indulgent twist that Hungarians love for special occasions! 🍫
