Hungarian cottage cheese dumplings (Túrógombóc)
- 500 grams of dry, crumbly cottage cheese (17.6 ounces)
- 2 eggs – separated
- 100 grams of semolina (or rice semolina) (3.5 ounces)
- 2 tablespoons of sugar
- 2 tablespoons of vanilla flavored sugar or 1 teaspoon of vanilla extract
- Zest of a medium lemon
- 12 tablespoons of white breadcrumbs or ground walnuts
- 2 tablespoons of oil for toasting the breadcrumbs
- Powdered sugar
Serves 14-16 medium sized balls.
- Separate egg yolks from the whites. Beat the egg whites until stiff peaks form. Beat the egg yolks with two tablespoons of sugar and the vanillin sugar.
- Place the cottage cheese in a bowl and crumble it or put it through a sieve. Add the egg yolk, the egg white, the semolina, and the lemon zest and stir to combine.
- Put aside and let sit for 20 minutes, so the semolina absorbs moisture from the cheese. In the meantime, toast the breadcrumbs in oil over a low heat. Set aside.
- Bring a large pot of lightly salted water to a gentle boil.
- Shape the mixture into dumplings in the palms of your hands, moistened with water.
- Slide the dumplings into the boiling water and stir gently for the first minute, to prevent sticking. Reduce the heat and simmer, uncovered, until the dumplings rise to the surface.
- Remove the dumplings from the water using a spoon, drain and lightly roll them in breadcrumbs browned in oil.
- Sprinkle with powdered sugar and serve with sour cream.