I am proud to present an inherited recipe from the photographer’s grandmother, Lea.
Túrosgombóc: traditional Hungarian sweet dish, cheese dumplings filled with apricot jam.
- 250gr dry cheese, tvorog/ quark.
- 1tbs semolina
- 1tbs flour
- 1 egg
- One slice of white bread/ challah (can be old bread, frozen or fresh)
- Sugar to taste (~2tbs)
- Lemon zest
- Apricot jam
- Water for cooking the dumplings
Golden crunchy topping:
- White bread (old or fresh)
- Lots of butter
- Sugar to taste
Remove the crust from the bread and soak it in water, then take the bread out and squeeze out the water. Put the bread in a bowl with the egg, flour and semolina, sugar, zest and cheese. Mix together, taste and adjust seasoning. You will get a sticky and soft dough, it is not easy to work with it.
*you can add flour to the dough if you wish, but that will make the dumplings less delicate, so if you can handle it, it is better to use the sticky dough as it is.
Gently boil the water with a bit of salt in a sauce pan.
*You can use flour on your hands or water when you make the balls. However, the dough will most likely stick to your hands anyways, so be prepared to wash them often while making the dumplings.
Make a dent in the ball, put a small tea spoon of jam, close the ball. Do not try to put too much jam, cause you wont be able to close the balls, remember the dough is gentle. Put it in the boiling water until the balls float plus one minute. Gently strain the dumplings. You can keep the cooked dumplings in the fridge until serving. It is better to keep them well separated and not in a pile. The dumplings should be served at room temp or slightly warmed .
Tear dried bread into smaller pieces and place in your food processor. Grind the bread into crumbs until you reach your desired coarseness. Fry the crumbs with butter and a bit of sugar until they are crunchy and brown. Sprinkle the fried crumbs over the dumplings and serve.
A version for the lazy ones:
Instead of making balls from the cheese-dough make a snake on a floured surface and cut them into 2cm pieces (similarly to gnocchi, like this one). Cook them until they float plus one minute. Strain, serve covered in the fried bread crumbs and with the jam on the side.
The post is, of course, dedicated to the photographer’s Grandma Lea.