Tender Túrógombóc with Buttery Breadcrumbs and Sugar

Why You’ll Love This Recipe

• Classic Hungarian comfort: tender, delicate dumplings with a golden, buttery crumb.
• Made from pantry-friendly ingredients and simple techniques.
• Balanced sweetness—perfect with a cool spoonful of sour cream.
• Great make-ahead potential—dough rests well and shaping is easy.

Grocery List

• Produce: 1 lemon
• Dairy: Túró or farmer’s cheese (or well-drained ricotta), eggs, unsalted butter, sour cream
• Pantry: Fine semolina, plain dry breadcrumbs, granulated sugar, powdered sugar, vanilla extract, kosher salt, fine sea salt

Full Ingredients

For the Dumplings

• 500 g túró or farmer’s cheese (about 2 cups, packed), very well-drained; or whole-milk ricotta drained overnight
• 120 g fine semolina (about 3/4 cup minus 1 tbsp)
• 2 large eggs
• 25 g granulated sugar (2 tbsp)
• 1 tsp finely grated lemon zest
• 1 tsp vanilla extract (optional but lovely)
• 1/4 tsp fine sea salt

Breadcrumb Coating

• 150 g plain dry breadcrumbs (about 1 1/2 cups)
• 70 g unsalted butter (5 tbsp)

For Poaching

• 4 qt (3.8 L) water
• 1 tbsp kosher salt

To Serve

• Powdered sugar, 40 g (about 1/3 cup), for dusting
• Full-fat sour cream, 240 ml (1 cup)

Step-by-Step Instructions

Step 1: Toast the breadcrumb coating

In a large skillet over medium heat, melt the butter. Add the breadcrumbs and cook, stirring frequently, until they turn deep golden and smell nutty, 5–7 minutes. Reduce heat if they brown too quickly. Transfer the toasted crumbs to a wide bowl and keep warm near the stove.

Step 2: Mix the dumpling dough

In a mixing bowl, combine the well-drained túró (or farmer’s cheese), eggs, semolina, sugar, lemon zest, vanilla, and salt. Stir just until evenly blended—do not beat. The mixture will be soft but should hold together.

Step 3: Rest to hydrate the semolina

Cover the bowl and refrigerate for 30 minutes. This rest lets the semolina absorb moisture, giving you dumplings that are tender yet hold their shape. If, after resting, the mixture seems too sticky to roll, fold in 1–2 tbsp more semolina.

Step 4: Prepare the poaching bath

Bring 4 qt (3.8 L) water and 1 tbsp kosher salt to a bare simmer in a wide pot. Aim for 185–195°F (85–90°C). Keep it at a gentle quiver—vigorous boiling can break the dumplings.

Step 5: Shape the dumplings

With damp hands or a lightly oiled 1.5-tbsp scoop, portion the mixture into 12 equal balls (about 40–45 g each, walnut-sized). Roll gently until smooth. Keep them on a plate, and cover lightly while you work.

Step 6: Poach low and slow

Slide the dumplings into the gently simmering water in two batches to avoid crowding. Stir once after 30 seconds to prevent sticking to the bottom. Poach 8–10 minutes, maintaining 185–195°F (85–90°C). They will float and look slightly puffed when done. If unsure, remove one and cut it open—the center should be set and tender, not wet.

Step 7: Coat and serve

Lift dumplings out with a slotted spoon and drain briefly. Roll immediately in the warm toasted breadcrumbs until fully coated. Plate 3 dumplings per person, dust generously with powdered sugar, and finish with a cool dollop of sour cream. Serve warm.

Pro Tips

• Use dry cheese: If using ricotta, drain in a cheesecloth-lined sieve overnight in the fridge; excess moisture makes dumplings fragile.
• Keep the simmer gentle: 185–195°F (85–90°C) prevents the dumplings from breaking or turning rubbery.
• Adjust semolina to texture: After the rest, the dough should be soft but shapeable. Add 1–2 tbsp semolina only if needed.
• Toast crumbs well: Deep golden crumbs add essential nutty aroma and a pleasant contrast to the tender dumplings.
• Wet hands for shaping: Lightly damp palms keep the dough from sticking and help form smooth, even dumplings.

Variations

• Cinnamon-sugar finish: Add 1/2 tsp ground cinnamon to the powdered sugar for a fragrant finish.
• Rum-raisin: Fold 2 tbsp rum-soaked raisins into the dumpling mixture before chilling.
• Cream of wheat swap: In a pinch, substitute fine farina (Cream of Wheat) for semolina in the same amount.

Storage & Make-Ahead

Make the dumpling mixture up to 24 hours ahead and keep refrigerated. Shape just before poaching. You can also freeze the raw, shaped dumplings on a tray until firm, then store in a freezer bag for up to 2 months; cook from frozen, adding 2–3 minutes. Leftover cooked dumplings keep 2–3 days in the fridge—reheat gently (steam or microwave) and roll in freshly toasted breadcrumbs before serving if possible.

Nutrition (per serving)

Approximate for 1/4 of recipe (3 dumplings with sour cream): 680 calories; 36 g fat (22 g saturated); 62 g carbohydrates; 25 g protein; 2 g fiber; 430 mg sodium. Values will vary based on cheese and sour cream used.