Prepare the dough: In a large bowl, combine the cottage cheese, eggs, semolina, vanilla sugar, salt, and lemon zest. Mix until smooth. Cover and let it rest for 30–60 minutes in the fridge — this helps the semolina absorb moisture and firm up the mixture.
Form the dumplings: Using wet hands, form medium-sized balls (about the size of a ping pong ball). If the mixture feels too soft, add a little more semolina and let it rest a bit longer.
Cook the dumplings: Bring a large pot of salted water to a gentle boil. Carefully drop the dumplings in. Cook over medium heat until they float to the surface, then simmer for another 2–3 minutes. Remove with a slotted spoon and drain well.
Prepare the coating: In a large skillet, melt the butter and add breadcrumbs. Toast over medium heat until golden brown and fragrant.
Coat the dumplings: Roll the warm dumplings in the buttery breadcrumbs until fully covered.
Serve: Dust with powdered sugar and serve warm with sour cream or fruit jam.
🍽️ Tips:
For the best texture, use dry cottage cheese or press out excess liquid through cheesecloth.
Resting the mixture is essential for holding shape.
They can also be reheated by rolling again in buttered crumbs.
Would you like me to include a stuffed version too (filled with jam or Nutella inside)? That’s a fun modern twist many Hungarians enjoy today.
