Cheese Dumplings

Túrós Gombóc


  • 1 pound dry cottage cheese or pot cheese or farmer’s cheese
  • 3 eggs, beaten
  • 3 tablespoons sweet butter
  • ½ cup semolina
  • 2 tablespoons flour
  • Salt
  • 6 tablespoons butter for sautéeing
  • ½ cup bread crumbs
  • ½ cup sour cream
  • ½ cup vanilla confectioners’ sugar


  1. Force cheese through a sieve. Mix well with eggs and 3 tablespoons of the butter. Add semolina, flour and a pinch of salt. Let the mixture rest for a couple of hours.
  2. Put 3 quarts water in a 4-quart pot and add 1 tablespoon salt. Bring to a slow boil. Put cold water in a dish large enough to dip your hands into.
  3. Wet your hands. Take 1 tablespoon of the cheese mixture and roll a round dumpling out of it. Drop it into the boiling water and cook for 4 or 5 minutes. Because semolina is different in each country, test cook the first dumpling for 5 minutes. Then cut it into halves and see if the center is cooked. Adjust the cooking time according to the test dumpling.
  4. Form the rest of the mixture into dumplings; dip your hands into the cold water before forming each dumpling. When all dumplings are cooked, rinse them with cold water.
  5. Make the coating: Melt 6 tablespoons butter in a frying pan. Add bread crumbs and sauté over low heat until golden brown.
  6. Roll the rinsed dumplings in the butter and crumb coating, and place them on a serving platter. Spoon sour cream on top and shake enough vanilla confectioners’ sugar over all to make the dumplings look “snowy.”