Túrós Gombóc (Dairy-Free Cottage Cheese Dumplings with Breadcrumbs)

Ingredients

• 400 g Silken Tofu (drained and pressed)
• 100 g Semolina Flour
• 2 tbsp Potato Starch
• 1 tsp Lemon Zest
• 50 g Sugar
• 0.25 tsp Salt
• 50 g Dairy-Free Butter
• 100 g Breadcrumbs (dairy-free, nut-free)
• 2 tbsp Sugar (for coating)

Instructions

1. 1In a large bowl, mash the 400 g of drained and pressed silken tofu until it is completely smooth. Add the 100 g of semolina flour, 2 tbsp of potato starch, 1 tsp of lemon zest, 50 g of sugar, and 0.25 tsp of salt to the bowl. Mix everything together thoroughly until it is well combined.
2. 2Cover the bowl with plastic wrap and place it in the refrigerator for at least 30 minutes. This allows the semolina flour to absorb the moisture from the tofu mixture.
3. 3While the tofu mixture is chilling, bring a large pot of water to a gentle simmer over medium-high heat (around 180°F / 82°C).
4. 4In a separate skillet (a 10-inch non-stick skillet works well), melt the 50 g of dairy-free butter over medium heat (350°F / 175°C). Once melted, add the 100 g of breadcrumbs and the 2 tbsp of sugar for coating. Cook, stirring constantly, for 5-7 minutes, or until the breadcrumbs turn a golden brown color and smell toasty. Remove the skillet from the heat and set the breadcrumb mixture aside.
5. 5Lightly wet your hands with water. Take about 1 tablespoon of the chilled tofu mixture at a time and gently roll it between your palms to form small balls, approximately 1 inch in diameter.
6. 6Carefully place the formed dumplings into the simmering water. Do this in batches, ensuring you do not overcrowd the pot, which could cause the dumplings to stick together. Cook the dumplings for 8-10 minutes. They are ready when they float to the surface of the water and appear puffed up.
7. 7Using a slotted spoon, gently remove the cooked dumplings from the water, allowing any excess water to drain off. Immediately place the hot dumplings into the skillet with the toasted breadcrumb mixture.
8. 8Gently roll the warm dumplings in the toasted breadcrumbs until they are evenly coated on all sides. Serve the Túrós Gombóc warm.

Substitutions

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