Hungarian cottage cheese dumplings (Túrógombóc)

Ingredients — 4 servings

• 500 g cottage cheese/túró, preferably dry
• 2 eggs
• 80 g semolina
• 1–2 tbsp sugar
• Pinch of salt
• 100 g breadcrumbs
• 40 g butter
• Sour cream, to serve
• Powdered sugar, to serve

Method

1. Make the mixture: Mix cottage cheese, eggs, semolina, sugar, and salt. Cover and refrigerate for 30–60 minutes so the semolina absorbs moisture.
2. Shape: With damp hands, form the mixture into balls about the size of a walnut or small golf ball.
3. Cook: Bring a large pot of salted water to a gentle simmer. Carefully add the dumplings and cook for about 8–10 minutes, until they float and feel firm.
4. Breadcrumbs: Meanwhile, melt butter in a frying pan. Add breadcrumbs and toast over medium-low heat until golden.
5. Coat: Remove dumplings with a slotted spoon and roll them gently in the toasted breadcrumbs.
6. Serve: Top generously with sour cream and powdered sugar.

Tip: The key to good túrógombóc is dry cottage cheese and plenty of resting time. If your cottage cheese is wet, drain it first; otherwise the dumplings can fall apart.