Túrógombóc: Hungarian Cottage Cheese Dumplings Bursting with Comfort

Prep Time 15-20 min

Cook Time 10-15 min

Calories 185 kcal/100g

Of all the comfort foods cherished in Hungarian kitchens, few are as nostalgic and gently indulgent as túrógombóc. These feather-light dumplings, made from soft cottage cheese, eggs, and semolina, are rolled in golden buttered breadcrumbs and served with clouds of cool sour cream and a snow of sugar. Though simple in origin, túrógombóc is a dish that turns ordinary days into special ones—a dessert, a light dinner, or even an afternoon treat after time in the sun.

A Story from the Family Table

For me, túrógombóc always meant joy—a recipe that lit up the faces of young and old around the table. As a child, the moment I glimpsed cottage cheese draining in the sieve, I knew what would follow: laughter, clouds of semolina flour, and the hush that falls over the kitchen as dumplings bob to the surface of simmering water. My grandmother liked to serve them piled high, drenched in sour cream, with a little pot of powdered sugar on the side—“for luck,” she’d wink. We never left a single dumpling behind.

Like many Hungarian classics, túrógombóc speaks to thrift and resourcefulness, but also to a culture that knows how to transform “simple” into “celebration.” Whether you grew up with them or are discovering them for the first time, every bite is as light as a memory and just as sweet.

What is Túrógombóc?

Túrógombóc literally means “cheese balls.” Unlike other dumplings, these are not heavy but airy and almost mousse-like inside. The main ingredient, dry curd cottage cheese (known as túró in Hungary), is mixed with eggs and just enough semolina to hold their shape. They are gently simmered, rolled in toasted breadcrumbs, and finished with that iconic sweet-sour topping.

Ingredients

For the dumplings:

• 500 g (1 lb) dry cottage cheese or farmer’s cheese (or ricotta)
• 3 eggs, separated
• 80–100 g (heaped ½ cup) fine semolina (gríz)
• Pinch of salt
• 2 teaspoons vanilla sugar or 1 tsp vanilla extract
• Zest of 1 lemon (optional, but traditional)
• 2 tablespoons sugar (optional, for a sweeter dumpling)

For coating:

• 100 g (1 cup) fine dry breadcrumbs
• 50 g (1/4 cup) unsalted butter

To serve:

• 250 ml (1 cup) sour cream
• Powdered sugar for dusting
• Extra lemon zest (optional)

Instructions

1. Prepare the Cheese Mixture

• In a large bowl, mash the cottage cheese with a fork or potato masher until very fine (or pulse gently in a food processor for a few seconds).
• Add the egg yolks, semolina, salt, vanilla, lemon zest, and sugar (if using). Mix until well combined.
• In a separate bowl, beat the egg whites until soft peaks form, then fold gently into the cheese mixture. The batter should be soft but able to hold its shape.
• Cover and refrigerate for at least 30–60 minutes. This resting period is KEY—semolina will swell, making the mixture firmer and the dumplings lighter.

2. Toast the Breadcrumbs

• Melt the butter in a wide skillet over medium heat.
• Add the breadcrumbs and toast, stirring, until golden and fragrant. Keep watch—breadcrumbs go from bronzed to burnt quickly!
• Remove from heat and pour into a wide shallow bowl or plate.

3. Form and Cook the Dumplings

• Fill a large pot with lightly salted water and bring to a gentle simmer (not a rolling boil).
• With wet hands, form balls (about the size of a golf ball) from the chilled cheese mixture. Don’t pack them too tightly—light handling keeps them airy.
• Gently lower dumplings into simmering water in batches. They will sink, then float to the surface as they cook. Simmer gently (don’t boil hard!) for 7–9 minutes, until firm but still tender.

4. Coat the Dumplings

• Use a slotted spoon to carefully lift cooked dumplings onto a plate lined with breadcrumbs. Roll them immediately to coat generously.

5. Serve

• Arrange warm túrógombóc in a serving dish. Top with generous dollops of cold, tangy sour cream, a generous dusting of powdered sugar, and a scatter of lemon zest if you like.
• Best eaten fresh and warm, but they reheat gently in the microwave or can be served chilled for a different experience.

Tips for Perfect Túrógombóc

• Cheese Choice: Hungarian túró is best, but dry, crumbly cottage or farmer’s cheese works very well. Try to avoid wet American-style cottage cheese—drain overnight if needed.
• Semolina Amount: If the mixture seems very wet after resting, add a bit more semolina. The batter should barely hold together, so the finished dumplings are feathery.
• Egg Whites: Folding in the beaten whites is the trick to the dumplings’ dreamy, soufflé-like texture.
• Resting: NEVER skip the 30–60 minute rest. It’s the difference between heavy and heavenly.
• Breadcrumbs: Toast them slowly, stirring well. Some families like to add a little more sugar or cinnamon for a sweet, aromatic crunch.

Variations and Twists

• Stuffed: Some families tuck a sugar cube or even a little chunk of fruit (apricot, plum) into the center of each dumpling before cooking.
• No Breadcrumbs: For a lighter twist, roll in grated coconut or fine ground nuts instead of breadcrumbs.
• Sauces: Try with warm fruit compote, vanilla sauce, or a drizzle of honey.

Why We Love It

Túrógombóc is more than just a pudding or dumpling—it’s a beloved relic of family tables and school lunches, a dish that brings gentle sweetness and lightness to even the simplest day. Soft, tangy, and comforting, it’s proof that using only a few humble ingredients, you can make something magical.

Have you ever made túrógombóc, or does your family have a special trick? Share your stories, tips, and favorite toppings in the comments below—and enjoy every soft, sweet bite of Hungary’s treasure!