Cottage cheese dumplings

by | Aug 19, 2014 | Desserts

Although it’s an easy-to-make dessert, it took years before I found the perfect recipe of these cottage cheese dumplings (túrógombóc). It was shared by a chef in a newspaper and since then my dumplings are neither hard nor too soft, they always have the right consistency. The secret is that you have to let the combined mixture rest in the fridge for 2 hours before you form balls and cook them.

Cottage cheese dumplings



  • 500 g (~1 lb+1 2/3 oz) cottage cheese
  • 3 eggs
  • 120 g (~2/3 cup) semolina
  • pinch of salt
  • 40 g (~1 1/2 oz) butter
  • 100 g – 150 g (~3/4 – 1 1/4 cups) fine breadcrumbs
  • sour cream
  • powdered sugar

In a bowl combine cottage cheese, egg yolks, semolina and salt.
Beat the egg whites until stiff peaks form.
Gradually fold the beaten egg whites into the cottage cheese mixture.
Put the mixture into the fridge for 2 hours.
With damp hands form balls from the mixture and set them aside.
Put a large pot of salted water on the stove and bring it to the boil.
Meanwhile in a frying pan heat up butter, add breadcrumbs and toast until golden brown. Keep stirring and do not let the breadcrumbs burn.
Remove pan from the heat and set it aside.
One by one slide the balls into the boiling water. Wait until the dumplings come to the surface – carefully stir once or twice to prevent them from sticking to the bottom of the pot – and cook them for 2-3 minutes.
Remove dumplings with a slotted spoon and slide them into the golden brown breadcrumbs.
Shake the pan gently to coat the dumplings.
Dust the dumplings with powdered sugar and serve them with sour cream.

Support my work

If you're enjoying this collection of Hungarian recipes, please, consider supporting my work by making a one-time payment.

Hungarian cottage cheese

This is what Hungarian túró looks like

You often ask me what kind of cottage cheese (or curd cheese or farmer's cheese - call it what you want) I use in the recipes. In Hungary the store-bought cottage cheese is dry and crumbly as you can see in the picture. So if a recipe calls for túró, I mean this type. If you can't obtain túró, you can try to make your own from whole milk. Click on the link below.

Metric system vs cup

In Hungary metric units are in use, all the recipes on this website are based on this system, so a kitchen scale is necessary. Since I’m not familiar with cup as a measurement unit, I convert grams to cups by using an online converter. The values in brackets, therefore, are only approximate volumes, so, please, double-check them before you start cooking.

Pin It on Pinterest