Golden Ricotta Dumplings

The essence of this Hungarian dessert is the fresh Ricotta cheese (we call the dish in Hungarian “Turogomboc” The simple ingredient is characterised by exquisiteness and good quality. It is unique in itself, with a harmony of golden bread crumbs tossed and perfected in butter to a beautiful golden colour. The simple but harmonious taste can only be known by trying it.

Ingredients:

(makes 12 medium size dumplings)

1kg fresh Ricotta Cheese (make sure it is well drained and not wet)

120g Semolina

4 Whole Large Eggs

Pinch of Salt

1 Peel of Lemon

1 Teaspoon of Vanilla Extract (or one vanilla pod seeds)

You will also need some good quality bread crumbs, panko crumb can also be used.

Butter - to burn/colour the crumb.

Sour Cream and Icing sugar mixed together for the top once finished.

Mix the above first six ingredients together. You can beat the eggs first (yolk and white), then add that to the ricotta.

Let this mix sit in the fridge for 2-4 hours, can sit overnight.

Make the golden Bread crumb.

Boil some water in a pot (you can add some sugar), form the desired size dumplings, and place them gently into the water.

Make sure the water is not boiling heavily.

Cook them in the water until they come up to the surface of the water, then cook for a further 5-10min.

Roll each dumplings in the golden breadcrumb until they fully covered.

Serve with the sour cream and icing sugar mixture.