24.1.10

SWEET COTTAGE CHEESE DUMPLINGS


There is a way to make túrógombóc from cottage cheese; you just need the DRY CURD type. The curds have to be mashed thoroughly in order to absorb the semolina. Otherwise the dumplings will fall apart in the simmering water. By pureeing the curds – dry curd cottage cheese becomes a type of soft cheese product that is then suitable for making túrógombóc! Jó étvágyat!

SWEET COTTAGE CHEESE DUMPLINGS
1-3/4 cups DRY CURD cottage cheese
2 eggs
1/4+1/8 cup semolina
salt
1/2 tsp baking powder
2 Tbsp oil
1/4 cup bread crumbs

Note: This recipe was designed specifically for dry curd cottage cheese and these proportions will not work with any other type of soft cheese product.

  • Process the dry curd cottage cheese.
  • Place the processed dry curds in a large bowl.
  • Add the eggs and stir to combine.
  • Add the semolina and stir to combine.
  • Add salt to taste and stir to combine.
  • Bring a pot of water to boil.
  • Form 6 balls in the palm of your hands.
  • Slide the dumplings into the boiling water.
  • Gently simmer until dumplings float to the surface.
  • Remove dumplings with a slotted spoon and drain.
  • In a large skillet lightly toast the bread crumbs in 2 Tbsp oil. 
  • Pour the roasted breadcrumbs into a large heated bowl.
  • Slide the dumplings into the bowl, moving the bowl around to coat the dumplings.
  • Sprinkle with icing sugar and serve with sour cream.

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It began with posting a few recipes on line for the family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized the recipes into an on-line cookbook. On top of the page click on "ZSUZSA'S COOKBOOK". From there click on any of the chapters to access the recipes. For the archive just scroll to the bottom of the page. I am not profiting from my blog, so visitors are not harassed with advertising or flashy gadgets. The recipes are not broken up with photos at every step. Where needed the photos are placed following the recipe. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!