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.
Hi, Eva! Those dumplings look delicious. I’m on holiday in Hungary at the moment and I am going to make the dumplings with the wonderful túró (quark) you get here which is so different from the quark I can buy in Germany. My husband ate túrósgombóc at a restaurant last week and they were so delicious! I look forward to reading your future posts. Best wishes, Vivienne
Hi Vivienne,
Hope you are having a lovely time in Hungary! I’m planning to go back to visit my folks at the end of August as right now live in the UK and can’t wait to get my hands on the old favourites!
Sounds that you are going to make the real thing with the “túró”. Will need “búzadara” by the flour section in supermarkets, which is the Hungarian version of semolina/grits. Hope it turns out well! Best wishes, Eva
I am so happy to see your instructions on making this dessert. I tried for the first time at home in Ohio and did not have much luck. It looked like a mess, but it tasted ok. I look forward to using your methods. My husband and I have been to Hungary twice and we both love it there. It feels like our second home. He enjoyed eating Túrógombóc while we were there and so I’ve been planning to try to make it ever since.
Looking forward to trying more of your recipes.
Hi Shannon, Pleased to hear that you both like Hungary! Hope the dumplings will turn out nice! I think getting good quark cheese is key, that is similar to Hungarian “turo” and has a very dense firm but still creamy-crumbly consistency. I tried to make it with watery cottage cheese before but that didn’t quite work as well.
Is there a substitute for Quark Cheese in the States?
Hi Susan, I saw it mentioned a few times that in the States Farmers Cheese is the best substitute for “turo” the Hungarian quark cheese. Ricotta is softer but may be OK in some other recipes like savoury scones and cottage cheese usually is too watery for these recipes.
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