Túrógombóc (Cottage Cheese Dumplings)

Cottage cheese dumplings served with sour cream and powdered sugar.

(Pronunciation: Too-row-gome-boats)

After about 6 attempts over the course of 2 months I’ve finally managed to come up with a perfect recipe, presentation method, and most beautiful picture ever for this classic, sweet Hungarian brunch dumpling dish. (´・ω・`) That’s right, this is traditionally served during the lunch hours or even dinner hours as a full meal and not really as a dessert because Hungarians are weird.

Actually it’s because Hungarians traditionally have their full-course meals during lunch hours and end their days with small dinners, so it makes sense for them to load up on carbs to keep their bodies functioning for the rest of the day~! Compare that to the traditional western-style no breakfast, small lunch and big dinner, which to me honestly makes no sense whatsoever. But of course, you can serve this for breakfast, lunch, dinner, or reduce the portion from 3 dumplings to 1 per person and serve it as a dessert. Now I’m not telling you what to do, I’m just saying that’s how I would do it~!! (´・ω・`)

Ingredients (for 10-11 balls)
500g dry pressed cottage cheese
1&1/4 or 1&1/2 cups semolina (depending on how hard you like your balls)
3 eggs
3/4 tsp salt (depending on whether or not your cottage cheese is salted or not)
1/2 cup bread crumbs
2 tbsp butter or olive oil
To serve
3 dumplings
2 tbsp sour cream
1 tbsp powered sugar

Steps

1. Add cottage cheese, eggs, semolina and salt into a mixing bowl and crumble it all together with your hands. Seriously. Break that cheese up as best as you can; you want this thoroughly mixed, and you should be able to mold them into balls which can keep their shape. If the balls fall apart, add more semolina.
2. Put some plastic wrap over the bowl and let it sit in the fridge for 2 hours for the semolina to soften up. Unless of course you enjoy biting into sand.
3. 2 hours later, take the bowl out of the fridge and set a very large pot full of cold tap water to boil with a pitch of salt. While the pot heats up, start molding your mixture into balls. Wet your hands with some tap water to help with the sticking occasionally, and using just the palms of your hands and give them a quick, gentle rubbing until your balls are nice, smooth, and as close to a ball shape as you can make them. You should be able to make 10-12 balls.
4. Melt some butter on a separate pot or pan on medium heat and toss in your bread crumbs. Stir it vigorously, continuing to toast on medium until the bread crumbs absorb all the butter or oil and turn a beautiful golden-brown colour. You may even want to taste it and either toss it or continue cooking depending on what you taste. Do not overcook it though or else it will not taste very good~!! (つд`)
5. Once the water is boiling, throw in your balls in batches if necessary, (they should be firm enough to throw without falling apart, but you shouldn’t actually throw them because the water will splash out and burn you and kill you) and bring the water back up to a boil. Stir gently so the balls don’t get stuck to the bottom of the pot, or to each other. Once the water starts boiling again, turn the heat right down until it’s able to maintain a gentle boil. Cook like this for 10 minutes or so, until the balls start bobbing to the top of the water (but they may not if you used 1&1/2 or more of semolina, they’ll be too heavy, but in this case it’s still safe to take them out after 10 minutes. Overcooking results in them falling apart, so watch for some holes in your balls or bits of cottage cheese floating in the water)
6. Once the balls are done cooking, fish them out with a strainer and add them to your bread-crummy pot or pan. The pan should be off the heat and not too hot, or else steam will come out and stuff. Toss in all the balls and roll them around in the pot until they are completely covered in breadcrumbs.
7. Remove from the pan and place onto a plate of sour cream, then sift over some nice powered sugar on the top and serve! Or if you’re not interested in being fancy, just mix together sour cream and powdered sugar and dip the dumplings into the mixture. But if you have a food blog, it’s more visually appealing to do the other thing! (´・ω・`)

Notes:
Yep, 2 months, around 6 attempts until I managed to take an excellent picture. The rejected photos will be shown below.

Do not reduce the amount of semolina below 1&1/4 cup to 500g of túró. Please refer to the pictures for a visual on what happens when you do. I like to use 1&1/2 cups of semolina since it ensures the dumplings to have a decent shape without being too hard, although they’re still kind of hard, which is why I can recommend 1&1/4 as an alternative for those who like their balls softer. (๑◕ฺ‿ฺ◕ฺ๑)

(Turogomboc, turo, gomboc, gombots, gomboats, tooro, toorogombots, turogombots, turogomboats)

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About Chef Treble

Feed me weird things.

Posted on October 3, 2015, in Dessert, Eggs & Dairy, Hungarian, Lunch and Dinner and tagged , , , . Bookmark the permalink. Leave a comment.

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