Category: Hungarian

Winter Holidays Snowman Recipe – Hungarian Potatodumplings stuffed with Fruits

  

Ingredients:

  • 1/2 kg potatoes
  • 1-2 oranges
  • a cup of preserved sour cherries
  • about 15-20 g flour depending on the type of the potatoes
  • 100 g coconut flakes
  • 1 egg
  • 1 tablespoon salt
  • 1 handful of cloves
  • 1 persimmon
  • dried herb sprigs for the brooms
  • wooden skewers


Preparation method:

  1. Cook the potatoes with their skins on until cooked and soft.
  2. Skin the potatoes and mash them using either a press, a masher or other device to your liking.
  3. In a large bowl add the mashed potatoes, the egg, the flour and salt.
  4. Mix together thoroughly until there are no more lumps and forms a dough.
  5. Clean the oranges of their rind and cut the slices in two.
  6. Remove the preserved sour cherries from the jar to drain their excess liquid.
  7. With floury hands take a piece of the potato dough and form a round shape. For the orange slices, these rounds will be a bit larger than for the cherries.
  8. Place one fruit piece in the centre of these rounds and carefully shape a ball of dough around the orange/sour cherry middle, covering them completely.
  9. Bring salty water to boil and carefully place the dumplings in this pot.
  10. Cook over medium heat for about 3-5 minutes until the dumplings are cooked and are floating on the surface. Turn off the heat and cover them with coconut:
  11. Lay the coconut flakes in a larger saucer. A few dumplings at a time place them in this coconut flakes saucer and shaking gently try to move the balls around the plate to be covered completely by coconut.
  12. Let them cool down for an hour or so.
  13. When cooled assemble the snowmen: place two bigger balls with oranges for the bottom ones and a smaller – sour cherry one for the top.
  14. Ornate with cloves for the eyes and buttons.
  15. Cut some small pieces of the persimmon for the noses and attach them using toothpicks.
  16. Add the herb sprigs as their brooms.
  17. For their hats, I used some red caps of small rum essence bottles.
  18. Make sure you stick the end of the skewers into something that can hold the snowmen in balance / upwards. I used a cardboard box.

Túrógombóc – Hungarian Curd Cheese Dumplings Recipe

Ingredients (4 servings):

  • 2 eggs
  • 5-6 tablespoons semolina flour
  • 300 g curd cheese
  • 1 teaspoon salt
  • 100 g breadcrumbs
  • 2 tablespoons vegetable oil
  • 200 ml sour cream for serving

Preparation method:

  1. Beat well the 2 eggs together with 1/2 teaspoon salt.
  2. Add the cheese, break it with a fork and mix them well together.
  3. Add the semolina flour and mix again well so it gets fully incorporated.
  4. Let it rest for one hour so the semolina swells a bit.
  5. Heat the oil in a skillet and fry the breadcrumbs till golden-brown.
  6. Bring water to boil in a large enough pot and add about a tablespoon of salt.
  7. With the use of a tablespoon or with your bare hands form smaller balls from the semolina dough and place them in the boiling water.
  8. Cook for about 5 minutes.
  9. Strain the cooked dumplings and then stir them into the golden-brown fried breadcrumbs so they get a nice golden coating.
  10. Serve immediately while still hot, topped with sour cream and sprinkled sugar.

Turkey Hearts and Mushrooms Stew – Hungarian Pörkölt Recipe

Ingredients (4-6 servings):

  • 1 kg turkey hearts
  • 200 g dried black trumpet mushrooms
  • 1 large onion
  • 2-3 garlic cloves
  • 1-2 tablespoons vegetable oil
  • 2 tablespoons sweet paprika
  • salt and freshly ground black pepper to taste
  • 200 ml sour cream to garnish

Preparation method:

  1. Dice the onion.
  2. Chop the garlic cloves.
  3. Halve lengthwise each turkey heart.
  4. Wash them of clogged blood under running water, then cut them once again in 2, so the hearts finish quartered.
  5. Heat the oil in a large pot, add the quartered hearts and fry over medium heat until browned and rendered some fat, keep stirring meanwhile.
  6. Add the onions and garlic to the pot and continue frying over medium heat for a few minutes, until the onions have softened.
  7. Add the dried mushrooms and water enough to cover the contents of the pot and some more, add the sweet paprika, season with salt and pepper.
  8. Bring to boil and cook for an hour, until the mushrooms and hearts have softened to your liking. Add some more water to the cooking dish if the sauce has thickened too much.
  9. Serve in soup plates with a dollop or two of sour cream and some parsley leaves on the side.