👩🍳 Instructions:
1. Make the dumpling mixture:
- In a bowl, mix cottage cheese, eggs, semolina, sugar, vanilla, lemon zest, and salt.
- Mash until mostly smooth (you can leave it slightly grainy).
- Cover and let it rest in the fridge for at least 30 minutes to 1 hour so the semolina absorbs moisture.
2. Shape the dumplings:
- Wet your hands and shape the mixture into small balls (about the size of a walnut or a golf ball).
- Tip: If too soft, add a bit more semolina.
3. Boil the dumplings:
- Bring a large pot of salted water to a gentle boil.
- Carefully lower in the dumplings.
- Cook for 8–10 minutes, or until they float to the surface. Let them simmer for another 1–2 minutes.
4. Prepare the breadcrumb coating:
- In a skillet, melt the butter.
- Add breadcrumbs and toast on medium heat until golden brown.
- Remove from heat.
5. Coat the dumplings:
- Use a slotted spoon to lift the dumplings out of the water.
- Roll each dumpling in the toasted breadcrumbs to coat evenly.
🍽️ To serve:
Top with a generous spoon of sour cream and sprinkle with powdered sugar.
Optionally, serve with a spoonful of jam or a dusting of cinnamon.
✅ Tips:
- Don’t skip the chilling time — it helps the dumplings hold together.
- You can use ricotta if dry cottage cheese isn’t available — just drain it well.
- Make it savory: skip sugar/vanilla, add herbs and serve with sour cream only.
Would you like a video demo, gluten-free version, or a baked twist on this Hungarian classic? 🇭🇺