Instructions
1. Prepare the Dumpling Mixture:
- In a bowl, mix cottage cheese, eggs, semolina, sugar, vanilla, salt, and lemon zest.
- Cover and refrigerate for at least 30 minutes to 1 hour (this allows semolina to absorb moisture and firm up).
2. Shape the Dumplings:
- With wet hands, form small balls (about the size of a ping-pong ball).
- If the mixture is too soft, add a little more semolina and rest again.
3. Cook the Dumplings:
- Bring a large pot of lightly salted water to a gentle boil.
- Drop dumplings carefully into the water.
- Cook on low heat until they rise to the surface (about 8–10 minutes).
- Remove with a slotted spoon and drain.
4. Prepare the Breadcrumb Coating:
- While dumplings cook, melt butter in a skillet.
- Add breadcrumbs and toast until golden brown and fragrant.
5. Coat and Serve:
- Roll cooked dumplings in toasted breadcrumbs until well coated.
- Serve warm with a dollop of sour cream and a generous dusting of powdered sugar.
Tips:
- For an extra treat, some Hungarians serve these with fruit jam (apricot or plum) alongside sour cream.
- If using ricotta instead of cottage cheese, drain it very well first.
- Resting the dough is crucial—otherwise, the dumplings might fall apart in the water.
Would you like me to also share a chocolate-filled version of túrógombóc that’s popular with kids and makes them even more irresistible? 🍫