MY COOKBOOK

MY COOKBOOK
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15.3.10

CURD CHEESE DUMPLINGS - TÚRÓGOMBÓC


2 egg yolks
sprinkling of salt
2 Tbsp sugar
1 pkg. vanilla sugar
1-1/2 cups turó
grated zest of 1 lemon
juice of 1/2 lemon
5 Tbsp farina
2 egg whites
3 Tbsp butter
1/2 cup fine breadcrumbs
powdered sugar
sour cream

• In a medium bowl combine 2 egg yolks, salt, sugar and vanilla sugar.
• Cream the yolk mixture until light and fluffy.
• Add the turó, lemon juice and lemon zest and stir to combine.
• Mix in the farina and set the mixture aside.
• Beat 2 egg whites until stiff peaks form.
• Gradually fold the beaten egg whites into the turó mixture.
• With damp hands form balls and set them aside.
• Put a large pot of salted water on the stove and bring it to boil.
• Meanwhile melt 3 Tbsp butter in a non-stick pan.
• Add the breadcrumbs and gently fry until golden.



• Keep stirring and do not let the breadcrumbs burn.
• Remove pan from the heat and set it aside.
• One by one slide the turó dumplings into the boiling water.
• Reduce heat to medium and cook dumplings until they come to the surface.
• Remove floating dumplings with a slotted spoon and place them on a platter.



• Let them drip for a few seconds before sliding them into the golden fried breadcrumbs.
• Gently shake the pan to coat the dumplings.



• Serve the curd dumplings sprinkled with powdered sugar.
• Add sour cream on the side. Makes 12 to 15 dumplings.
 

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It began with posting a few recipes on line for my 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 my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. 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!

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