Túrógombóc — curd dumplings in toasted breadcrumbs
Poached curd cheese and semolina dumplings rolled in cinnamon breadcrumbs.
Active time30 min
Cooking15 min
Total3 hResting : 2 h
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Ingredients
- 1 lemon
- 3 tbsp butter for the breadcrumbs
- 3 tbsp butter for the dumplings
- 200 g sour cream
- 3 eggs
- 500 g túró, crumbly curd cheese
- 1 tsp ground cinnamon
- 1 pinch of salt
- 90 g fine wheat semolina
- 2 tbsp sugar
- 3 tbsp icing sugar for the dumplings
- 60 g icing sugar for serving
- 240 g breadcrumbs
Preparation
Wash and zest the lemon. Melt the dumpling butter. Mash the túró with a fork in a bowl. Mix in beaten eggs, semolina, dumpling icing sugar, zest, salt and melted butter. Cover and refrigerate for 120 min to hydrate the semolina.
1 lemon3 tbsp butter for the dumplings3 eggs500 g túró, crumbly curd cheese1 pinch of salt90 g fine wheat semolina3 tbsp icing sugar for the dumplings- zester
- saucepan
- mixing bowl
- fork
- spoon
Bring a saucepan of water to a bare simmer. Shape evenly sized dumplings with wet hands and gently lower into the water in uncrowded batches. Cook for about 8 min. After they float, cook for 1 min more before lifting out. Do not let the water boil vigorously.
- saucepan
- slotted spoon
While the dumplings poach, melt the breadcrumb butter in a pan. Toast the breadcrumbs for about 5 min, stirring. Remove from the heat and stir in sugar and cinnamon. Roll the drained dumplings in the crumbs. Serve with sour cream and serving icing sugar.
3 tbsp butter for the breadcrumbs200 g sour cream1 tsp ground cinnamon2 tbsp sugar60 g icing sugar for serving240 g breadcrumbs- frying pan
- spoon
- slotted spoon
Allergens
- Eggs
- Gluten
- Milk
Composition to check for: Celery, Crustaceans, Fish, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration