Túrógombóc (Hungarian Cheese Dumplings)

Ingredients

• 500 g full-fat túró (Hungarian curd cheese) or ricotta cheese
• 2 whole large eggs
• 4 tablespoons all-purpose flour
• 2 tablespoons granulated sugar
• ¼ teaspoon fine sea salt
• 6 tablespoons unsalted butter
• 150 g fresh bread crumbs (from day-old white bread)
• 200 ml sour cream (for serving)
• 2 tablespoons extra granulated sugar (for serving)

Instructions

1. 1

   Bring a large pot of salted water to a boil over high heat—you'll need enough water to gently cover the dumplings as they cook. While the water heats, line a large plate with paper towels.

2. 2

   Place 500 g of túró or ricotta into a fine-mesh strainer set over a bowl. Press gently with the back of a spoon for 1-2 minutes to release excess whey—you want the cheese slightly drier so the dumplings don't fall apart. Transfer the drained cheese to a medium mixing bowl.

3. 3

   Crack 2 large eggs directly into the cheese and add 4 tablespoons of all-purpose flour, 2 tablespoons of granulated sugar, and 0.25 teaspoon of fine sea salt. Stir gently with a wooden spoon until the mixture just comes together into a soft, sticky dough—do not overmix or the dumplings will be dense. The mixture should hold together loosely but feel slightly wet.

4. 4

   Wet your hands under cool water and shake off excess. Using a small ice cream scoop or two spoons, form the cheese mixture into 8-12 equal-sized dumplings (about 2 inches in diameter each). Place them on a parchment-lined plate as you work. They should be uniform in size so they cook evenly.

5. 5

   Once the water is at a gentle, rolling boil, carefully slide 4-6 dumplings into the pot using a slotted spoon—do not crowd the pot or they will stick together. They will sink to the bottom. Maintain a medium boil (not a rapid rolling boil, which will break them apart).

6. 6

   Watch carefully: the dumplings are done when they float to the surface and stay there for 2-3 minutes. This means they are cooked through. Using a slotted spoon, transfer each dumpling to the paper towel-lined plate to drain and cool slightly. Repeat with the remaining dumplings.

7. 7

   While the dumplings cook, make the breadcrumb coating. Melt 6 tablespoons of unsalted butter in a large skillet over medium heat. Once foaming, add 150 g of fresh bread crumbs—stir constantly with a wooden spoon for 5-7 minutes, watching as the breadcrumbs toast and turn golden-brown and fragrant. You should smell a toasty, nutty aroma. Be careful not to let them burn; lower the heat if they're browning too fast.

8. 8

   Once all the dumplings are cooked and the breadcrumbs are golden, gently transfer the warm dumplings to the skillet with the toasted breadcrumbs. Using two spoons, roll each dumpling carefully in the breadcrumbs until fully coated on all sides. Work gently to avoid breaking them apart.

9. 9

   Transfer the breadcrumb-coated dumplings to a serving platter or individual bowls. Dollop 50 g (about 2 tablespoons) of sour cream on top of each serving, or serve the sour cream on the side. Sprinkle 0.5 tablespoon of extra granulated sugar over the dumplings for a touch of sweetness.

10. 10

    Serve immediately while the dumplings are still warm and the breadcrumbs are crispy on the outside but the interior remains creamy. The contrast of warm cheese against cold sour cream is essential to the dish.

Tools you’ll need

• large pot
• fine-mesh strainer
• medium mixing bowl
• wooden spoon
• small ice cream scoop or two teaspoons
• parchment paper
• slotted spoon
• paper towels
• large skillet
• serving platter or bowls

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