I even surprised myself how well these dumplings turned out. They are warmingly filling, a savory-sweet dish that is a hot favourite in many if not all Hungarian kitchens. It’s often offered in restaurants on their dessert list but also makes a decent second course and a smashing afters for Hungarian goulash soup. And here is the recipe, this will make 4-6 dumplings depending on size and enough for two people:
You will need:
- 500 gram quark cheese
- 1 egg
- 9 tbs grits or semolina (coarse)
- 1 pinch of salt
- 1 cup of breadcrumbs (home made is best, from dried crusty white bread or breadrolls)
- 1/4 cup of sunflower or similar oil for toasting the breadcrumbs
- icing sugar
How to make:
- Mix well the main ingredients.
- Let the mixture rest for at least 30 minutes to allow the grit/semolina to swell slightly.
- Meanwhile toast a cup of breadcrumbs in a good splash of neutral tasting oil like sunflower or vegetable oil, add a teaspoon of icing or demerara sugar.
- Form dumplings from the mixture with wet hands so its not sticking that much, the dumplings should be soft but hold their shape and approximately 4cm in diameters, a bit smaller than a golf ball.
- Bring a big pan of salted water to boiling. With a spoon carefully lower the dumlings into the water, cook a few at a time at gentle simmer point for about 10 minutes, the dumplings should rise to the surface. They might need a little nudge after a while, to make sure they are not sticking to the bottom of your pan.
- Once out of the water and strained, roll the dumplings in the toasted breadcrumbs, so they are covered evenly.
- Serve immediately with slightly warmed up sour cream – in which you may want to mix with a spoonful of milk or water if too dense – sprinkle with icing sugar.