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22.2.14

COTTAGE CHEESE DUMPLINGS - TÚRÓ GALUSKA


Cheese Dumplings [Käse Spätzle] or Túró Galuska is an Austrian dish made with either farmer’s cheese or with drained cottage cheese. It is best eaten with sauerkraut and caramelized onions. It takes a little while to drain the cottage cheese, but the actual preparation goes fairly quickly. As far as pasta dishes go, Cheese Dumplings are fairly light, because cottage cheese is the dominant feature and not the flour. Cheese Dumplings can also be eaten sweetened, but in general it is known as a savory dish. 

1-1/3 cups well drained 2% cottage cheese 
1-1/3 cups flour 
salt to taste
3 eggs, lightly whisked 
1/3 cup melted butter 
1/3 cup crispy bacon bits [optional] 
2 sprigs of fresh dill weed chopped [optional] 

• Drain a 500ml tub of 2% cottage cheese for a couple of hours. 
• Set aside the liquid for some other use. 
• Put a large pot of water to the boil. 
• Place the drained cottage cheese in a bowl. 
• Using a potato masher, break up the curds as best as you can. 
• Add the flour, salt and combine. 
• Stir in the whisked eggs. 
• Let the dough rest for half an hour. 
• Dip a teaspoon into the boiling water. 
• Scoop up a spoonful of cottage cheese batter and drop it into the boiling water. 
• If the dumpling falls apart add a little more flour to the bowl, mix and let rest for 15 minutes. 
• If the next dumpling survives repeat until the pot is comfortably filled with dumplings. 
• Turn the dumplings over and cook for 1 minute. Do not overcook. 
• Scoop out with a large slotted spoon and plunge the dumplings into a large bowl of cold water. 
• Repeat until all the dumplings are cooked. 
• Drain the dumplings into a large sieve. 
• Run cold water over them until the water runs clear. 
• Let the dumplings drain for ten minutes. 
• Transfer dumplings into a heatproof serving bowl and pour melted butter on the top. 
• Place a microwaving plastic dome on the top and reheat dumplings until piping hot. 
• Sprinkle the top with chopped dill weed and crumbled bacon bits if using. 
• Serve the dumplings with sauerkraut and caramelized onion slices.

17 comments:

  1. The dish is SO yummy. I still don't like sauerkraut though so I have to figure out something else to serve them with. Maybe some sauteed/roasted leeks?

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    1. roasted leeks would be perfect

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  2. This dish definitely reminds me of Gnocchi, we used to sprinkle a little sugar on top when we were kids, now that brings back some lovely memories. I use a dedicated reusable coffee filter to drain yogurt, it would likely work for this too. I can almost taste the delicate dumplings just by looking at them (ok, ogling them!).
    Eva http://kitcheninspirations.wordpress.com

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    1. Eva, after reading this I decided to make gnocchi today and hope my husband will like the bare nudlik... I made these dumplings eons ago. In fact none of the stuff I have been putting on were done recently. I have write ups to do from cherry season. I have the photos but I am way behind with my writing.

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  3. Looks fabulous, Zsuzsa…and they remind me of Gnocchi, too! I remember my grandmother making something similar to this. I am sure they are delectable!

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    1. Kathy, it seems every European country has similar recipes.

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  4. Oh Zsuzsa, just like my mother used to make... I've shared this on a Hungarian family recipes page on Facebook. Hope you don't mind xo

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    1. Oh no, thank you Lizzy, you are most kind

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  5. I wonder, can these be made with homemade turo such as per your recipe

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    1. It could only be better. Turo is a better product than cottage cheese. However... the turo is more stable and would require less flour than the cottage cheese. I like to experiment with cottage cheese, because it is readily available in North America and not everyone is willing to go into the trouble making turo.

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    2. I appreciat your reply. I don't find turo to onerous to make, it is very easy. It kind of makes itself with very little effort on my part. Believe me. I have Psoriatic Arthritis and And so I try to eat as healthy as I can preferably making things from scratch when I can. There is not a moment that I am without pain, but I still make my own bread, thanks for all the great no knead recipies, make my own turo and yogurt, and Hungarian summer pickles amongst other things. I was born in Budapest but we escaped in '46 and eventually found our way to Canada. My mom was a great cook and my dad was a great eater.
      If you are ever on Salt Spring Island let me know and will look afterr you.

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  6. Simplemente deliciosos muy bien hecho me encanta el coliflor,abrazos.

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    1. Oh, Yummo! Turos galuska as my Magyar parents called it, has always been one of my most favorites! We always ate it sweetened, and as a main dish after the requisite soup. My dad & brother required a soup before every supper. I haven't had it in years. I need to make this soon for my brother & me.

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    2. My husband wants his soup for lunch so I always have soup and a multitude of stock available for a quick one. As for me, I prefer a sandwich.

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  7. My Hungarian Grandmother used to make todocs galuska - but she called them toducs gumbolts (phonetically) and they were delicious. I am enjoying your blog tremendously. Another Zsuzsika (as Grandma called me.) I am prepping your recipe right now!

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I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!

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