My Safta’s “Cheeseballs” (Hungarian Cottage Cheese Dumplings)

Step 1

Directions Place cottage cheese in a sieve or mesh strainer over a large bowl and stir around to release excess moisture. You can also strain through a cheesecloth. Put the strained cottage cheese in a large bowl and set aside.In a large pan, add the butter and melt over medium heat. Add panko breadcrumbs and toast until golden brown. Remove from heat and stir in 1 tbsp sugar. Set aside.In a stand mixer or with a hand mixer, beat egg whites until stiff peaks form. In a small bowl, mix the egg yolks with 3 tbsp sugar and vanilla extract.Add egg yolk mixture, egg whites, and lemon zest to the cottage cheese and fold together gently. Add flour and fold together gently until well combined. Bring a large pot of lightly salted water to a boil. When the water is boiling, wet your hands and shape the dumplings into balls. Mine are usually bigger than a golf ball, but smaller than a tennis ball, if that helps. Make sure your hands are wet, or the mixture will be too sticky. Drop directly into the pot of boiling water (being careful not to burn yourself!) and stir gently so they don’t stick to the bottom. Let boil for 5-7 mins, until they float to the top. Once they float to the top, they should be ready to go! Remove from water with a slotted spoon and roll in the toasted breadcrumb and sugar mixture. Serve immediately with sour cream on top or on the side!

Step 2

Place cottage cheese in a sieve or mesh strainer over a large bowl and stir around to release excess moisture. You can also strain through a cheesecloth. Put the strained cottage cheese in a large bowl and set aside.In a large pan, add the butter and melt over medium heat. Add panko breadcrumbs and toast until golden brown. Remove from heat and stir in 1 tbsp sugar. Set aside.In a stand mixer or with a hand mixer, beat egg whites until stiff peaks form. In a small bowl, mix the egg yolks with 3 tbsp sugar and vanilla extract.Add egg yolk mixture, egg whites, and lemon zest to the cottage cheese and fold together gently. Add flour and fold together gently until well combined. Bring a large pot of lightly salted water to a boil. When the water is boiling, wet your hands and shape the dumplings into balls. Mine are usually bigger than a golf ball, but smaller than a tennis ball, if that helps. Make sure your hands are wet, or the mixture will be too sticky. Drop directly into the pot of boiling water (being careful not to burn yourself!) and stir gently so they don’t stick to the bottom. Let boil for 5-7 mins, until they float to the top. Once they float to the top, they should be ready to go! Remove from water with a slotted spoon and roll in the toasted breadcrumb and sugar mixture. Serve immediately with sour cream on top or on the side!