Túrógombóc (Hungarian Sweet Curd Cheese Dumplings)

Instructions

1. Press the cheese through a fine sieve into a bowl. If it is moist, wrap it in a clean towel and squeeze out the liquid first.
2. Mix in the soft butter, eggs, sugar, vanilla, lemon zest and salt, then fold in the semolina. The mixture should be soft and slightly sticky.
3. Cover and rest for 30 minutes so the semolina swells.
4. Bring a wide pot of lightly salted water to a gentle simmer. With wet hands, shape the mixture into 16 balls, about 4 cm (1 1/2 in) wide.
5. Slide the dumplings into the water in two batches. Simmer gently, uncovered, for 10 to 12 minutes, turning once, until they float and feel firm. Cut one open to test: the center should be set and not wet.
6. Meanwhile, melt the 60 g of butter in a skillet over medium heat and fry the breadcrumbs with the sugar for 3 to 4 minutes until golden and crisp.
7. Lift out the dumplings with a slotted spoon, roll them in the buttered crumbs and serve warm with sour cream and powdered sugar.

Tips

• Drain the cheese well. Wet túró makes the dumplings fall apart in the water. If you use cottage cheese or ricotta, drain it in a cloth overnight.
• Cook a test dumpling first. If it breaks, stir in a tablespoon of semolina or breadcrumbs. Keep the water barely simmering, since fast boiling breaks them up.