MY COOKBOOK

MY COOKBOOK
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24.1.10

SWEET COTTAGE CHEESE DUMPLINGS



No more TÚRÓGOMBÓC deprivation; 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!

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 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. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.

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