Túrógombóc curd dumplings

Name: Túrógombóc curd dumplings
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 2
Cuisine: Hungarian
Ingredients: 250 g Dry curd cheese / Topfen; 50 g Egg, without shell; 50 g Wheat semolina; 15 g Sugar; 5 g Lemon zest; 1 g Salt; 50 g Wheat breadcrumbs; 12 g Rapeseed oil; 70 g Sour cream, 20% fat; 10 g Icing sugar

Hungarian dry-curd and semolina dumplings coated in toasted crumbs, with sour cream and a little sugar.

Estimated total time: 45 minutes2 portionsAbout 550 kcal per portion

Túrógombóc curd dumplings — representative dish photograph — Photo: Kicsinyul · CC BY-SA 4.0 · Photo source. Wikimedia photograph; responsive display cropping. The pictured cream and crumbs may differ in quantity from the measured two-person preparation.

Ingredients for 2 portions

250 g Dry curd cheese / Topfen
50 g Egg, without shell
50 g Wheat semolina
15 g Sugar
5 g Lemon zest
1 g Salt
50 g Wheat breadcrumbs
12 g Rapeseed oil
70 g Sour cream, 20% fat
10 g Icing sugar

Method

Use 250 g dry crumbly curd cheese, not wet cottage cheese. Separate one egg (50 g without shell); whisk the white until foamy and holding soft peaks. Mash the yolk into the curd with 50 g wheat semolina, 15 g sugar, 5 g finely grated lemon zest and 1 g salt. Fold in the white gently.
Cover the mixture and let it rest for 20 minutes so the semolina can absorb moisture; this mandatory wait is included in the 45-minute total. During the rest, warm 12 g rapeseed oil in a frying pan, toast 50 g wheat breadcrumbs over low heat until golden, and set them aside. Bring a pot of lightly salted water to a gentle simmer.
With wet hands shape the rested mixture into about eight small dumplings. Lower them into the simmering water without crowding. Stir carefully once, then simmer gently for roughly 6–8 minutes until the dumplings float and the centres feel set. Lift one out and cut it to check that no uncooked egg mixture remains.
Drain the dumplings, roll them in all the toasted breadcrumbs and divide them between two plates. Add 70 g sour cream and dust with 10 g icing sugar across both portions. Eat warm.

The linked Hungarian recipe makes a larger batch and lists vanilla and optional toppings; this measured two-person version keeps the curd, egg, semolina, lemon, crumb and sour-cream method. The 20-minute semolina rest is required and included in 45 minutes elapsed. It can be a sweet substantial breakfast or a light lunch, although the dish is also commonly served as dessert. Buy dry curd explicitly suitable for vegetarians because its rennet may vary; buy wheat breadcrumbs with a diet-suitable label. Eggs, gluten and milk are flagged. The Commons photograph shows a close-up dumpling with a generous cream coating; its exact ingredients and portion size are unknown. Calories and timing are estimates, not kitchen-tested.

Túrógombóc

Allergens and ingredient checks

Listed allergens: eggs, gluten, milk. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Agnes Barath / Budapest Cooking Class — túrógombóc reference

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