Cottage cheese dumplings – Túrógombóc

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 - Túrógombóc
Cottage cheese dumplings – Túrógombóc – photo:
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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.

Wish list

If you are looking for a Hungarian recipe that hasn't been published on this website yet, let me know, and I'll do my best to post it.

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.

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