Hungarian
Túrógombóc
These Hungarian túró dumplings are tender and lightly tangy, with a soft semolina center and a warm toasted breadcrumb coating. Serve them the traditional way with sour cream and a dusting of powdered sugar.
Watch it madeBuday Péter, a Zsebszakács · 7:15
Ingredients
- Hungarian túró or dry curd cheese250g
- Egg1 large
- Semolina50g
- Fine salt1 pinch
- Lemon zest1/2 tsp
- Plain breadcrumbs60g
- Unsalted butter30g
- Sour cream120g
- Powdered sugar2 tbsp
Method
- Drain the túró well if it is moist, then crumble it finely with a fork.
- Separate the egg, then mix the yolk into the túró with the semolina, salt, and lemon zest.
- Whisk the egg white to soft peaks and gently fold it into the túró mixture.
- Cover the mixture and refrigerate for at least 1 hour so the semolina can swell and the dumplings hold together.
- Melt the butter in a skillet, add the breadcrumbs, and toast over medium heat, stirring often, until golden brown and fragrant.
- Bring a wide pot of lightly salted water to a gentle simmer, not a rolling boil.
- With wet hands, shape the rested túró mixture into 6 small dumplings.
- Lower the dumplings into the simmering water and cook gently until they float, then continue cooking for 2 to 3 minutes more.
- Lift the dumplings out with a slotted spoon, drain briefly, and roll them in the toasted breadcrumbs until fully coated.
- Serve warm with sour cream spooned over the top and powdered sugar sprinkled generously over the dumplings.
Common questions
Can I substitute farmer cheese or ricotta for Hungarian túró in Túrógombóc?
Yes. Dry curd farmer cheese is the closest substitute. If using ricotta, drain it very well first and press out excess moisture, or the dumplings may fall apart. Avoid very wet, creamy ricotta straight from the tub.
How long does the mixture need to rest before shaping the dumplings?
Chill the mixture for at least 1 hour, and up to 3 hours if needed. This resting time lets the semolina absorb moisture and helps the dumplings hold their shape in the simmering water.
What are the most common mistakes when making Túrógombóc?
Using wet cheese, skipping the chill, or boiling the dumplings too hard are the biggest problems. Also avoid overmixing after folding in the egg white, which can make them dense instead of light.
Can I make Túrógombóc ahead of time and store it?
Yes. Cooked dumplings keep in the fridge for 2 to 3 days. Store the toasted breadcrumbs separately if possible, then recoat after reheating. Reheat gently in a covered pan or briefly in simmering water.
What’s the best way to serve Túrógombóc?
Serve warm, generously coated in buttered breadcrumbs, with sour cream and a light dusting of powdered sugar. Some people add extra lemon zest on top for brightness. Serve immediately for the best texture.