Black Pudding Frittata with sausage, served with toasted sausage and egg Black Pudding and Chorizo Frittata Stromboli with tomato sauce served, rich tomato sauce and melted mozzarella on top, crispy outside and soft inside. Tomato and Pepperoni Stromboli Ginger Japchae served with sweet potato noodles and vegetables Ginger japchae Rustic crackling scones served Rustic mixed-in crackling scones Cinnamon and Oat Bundt cake sliced Cinnamon and Oat Bundt Cake Boiled sweet potato with garlic served with fresh parsley Garlic Infused Sweet Potatoes Nutella mascarpone cake decorated with whipped cream and chocolate shavings Nutella & mascarpone layer cake Fresh, homemade cinnamon sugar pretzels, crunchy and golden brown Cinnamon sugar pretzels Rum and raisin cannoli served on a plate Rum & raisin cannoli Oreo macaron Oreo Macarons Elk Meat Doughnut served fresh Elk meat doughnuts (venison) Spinach rice served Greek spinach rice Cauliflower and pea samosas served Spiced cauliflower and pea samosas Honey ginger lemonade freshly served Zesty honey and ginger lemonade Khao soi soup served Khao soi (Northern Thai curry noodle soup) Natto with mustard served with coriander Japanese natto with karashi mustard & spring onion Malai Sondesh with cream, garnished with fresh cottage cheese and rosewater Malai Sondesh Bicol Express pork with coconut milk sauce and chilli peppers Bicol Express with Coconut Milk Galaktoboureko with lemon syrup, filo pastry and semolina filling Galaktoboureko with lemon syrup Broken wheat payasam with coconut milk and spices, rich Indian dessert Broken wheat payasam Black Pudding Frittata with sausage, served with toasted sausage and egg Black Pudding and Chorizo Frittata Stromboli with tomato sauce served, rich tomato sauce and melted mozzarella on top, crispy outside and soft inside. Tomato and Pepperoni Stromboli Ginger Japchae served with sweet potato noodles and vegetables Ginger japchae Rustic crackling scones served Rustic mixed-in crackling scones Cinnamon and Oat Bundt cake sliced Cinnamon and Oat Bundt Cake Boiled sweet potato with garlic served with fresh parsley Garlic Infused Sweet Potatoes Nutella mascarpone cake decorated with whipped cream and chocolate shavings Nutella & mascarpone layer cake Fresh, homemade cinnamon sugar pretzels, crunchy and golden brown Cinnamon sugar pretzels Rum and raisin cannoli served on a plate Rum & raisin cannoli Oreo macaron Oreo Macarons Elk Meat Doughnut served fresh Elk meat doughnuts (venison) Spinach rice served Greek spinach rice Cauliflower and pea samosas served Spiced cauliflower and pea samosas Honey ginger lemonade freshly served Zesty honey and ginger lemonade Khao soi soup served Khao soi (Northern Thai curry noodle soup) Natto with mustard served with coriander Japanese natto with karashi mustard & spring onion Malai Sondesh with cream, garnished with fresh cottage cheese and rosewater Malai Sondesh Bicol Express pork with coconut milk sauce and chilli peppers Bicol Express with Coconut Milk Galaktoboureko with lemon syrup, filo pastry and semolina filling Galaktoboureko with lemon syrup Broken wheat payasam with coconut milk and spices, rich Indian dessert Broken wheat payasam
Soft curd cheese dumplings sprinkled with sweet sour cream and toasted breadcrumbs.
Curd cheese dumplings rolled in toasted breadcrumbs, served with sweet sour cream.

Sweet Curd Cheese Dumplings (Túrógombóc)

Author: Flavelo
Recipes Cakes and Desserts
The secret to light curd cheese dumplings is patience and water balance. Semolina doesn't behave immediately: it needs time to absorb moisture from the curd cheese and swell. If you skip this resting time, the dumpling falls apart, or – if you try to save it with too much semolina – becomes hard as a rock. The goal is a trembling, soft structure.
🕒 Prep Time 45 mins
🍳 Cook Time 15 mins
⌛ Total Time 1 hr
🍽️ Servings 5 servings
🔥 Calories 380 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Mixing bowl
  • Large pot for boiling
  • Frying pan for crumbs

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Mash the curd cheese with a fork, mix in the eggs, semolina, salt, and lemon zest. Leave to rest in the fridge for at least 30 minutes.

Tip: This passive time is the most important. The semolina hydrates (absorbs liquid) during this time, which helps the dumpling hold together during cooking.
2 ✓

Meanwhile, prepare the crumbs: melt the butter in a frying pan, sprinkle in the breadcrumbs, and toast to golden brown whilst stirring continuously.

Tip: The milk solids in the butter also brown, adding a caramel flavour.
3 ✓

Boil water in a large pot, salt lightly. Form dumplings from the mixture with wet hands.

Tip: Do not pack the dumplings too tight, keep them loose. Wet hands prevent the mixture sticking to you.
4 ✓

Place the dumplings in simmering (not boiling!) water. Once they rise to the surface, cook for another 2-3 minutes.

Tip: Too vigorous boiling can break the soft dumplings apart.
5 ✓

Remove with a slotted spoon, drain, and roll in the buttery crumbs. Serve with sour cream and icing sugar.

Tip: Serve immediately, as the dumplings can harden upon standing.

Recipe FAQ

It fell apart in the water. Why?
Either you didn't rest it enough and the semolina didn't swell, or the curd cheese was too wet. Add a little flour next time.
It became hard. Why?
You put too much semolina in it, or cooked it too long.

Ingredients

  • 500 g Curd cheese (dry, crumbly cows' cheese)
  • 100 g Semolina
  • 2 whole Eggs (medium)
  • 1 pinch Salt
  • 1 tsp Grated lemon zest (optional, but recommended)
  • 60 g Butter
  • 100 g Breadcrumbs
  • 200 ml Sour cream (for serving)
  • 3 tbsp Icing sugar (for serving)