Gombovtsi | Ukrainian Cheese Dumplings

Gombovtsi is a popular type of stuffed dumplings in the Transcarpathia region of Ukraine. The “dough” can be based on 1) fresh cheese, 2) cooked potatoes, or 3) wheat flour. The first two kinds are usually cooked by simmering, and the third one — by steaming. This version — with fresh cheese — is my favorite. My mom used to make similar dumplings, but not stuffed. I knew this dish as Lazy Cheese Dumplings, and it was my comfort food, often for breakfast. My mom served them with some sour cream and sugar. I admit that stuffed cheese dumplings with crunchy caramelized breadcrumbs on top are even better! Gombovtsi is an adventure for your taste buds. Soft and fluffy barely-tart cheesy dough, dense and fruity stuffing, crunchy and sweet topping — different flavors and textures in one bite. But they have to work together, not to overpower each other. For the traditional topping, I recommend using baguette or brioche crumbs. Use good-tasting bread, butter, and turbinado sugar for the best results. Another option is to chop toasted nuts of your choice and combine them with some freeze-dried fruit and brown sugar (if needed). Don’t skip crunchy topping! It makes the experience complete.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a food processor bowl, combine cheese, semolina, egg yolk, sugar, and salt. Process until mixed well. Transfer into a container with a lid. Refrigerate for at least 2 hours (or better overnight) to properly hydrate semolina.

Step 2

Meanwhile, prepare the crunchy topping. In a frying pan, melt butter, add breadcrumbs and nuts and fry until golden, stirring. Add turbinado sugar and let it melt, mix with butter and turn into caramel, coating breadcrumbs. You can make it in advance and keep it in an airtight closed container until ready.

Step 3

Start boiling water in a pot. The pot's diameter should be large enough to fit all dumplings you are making in a single layer. The water should be 4-5" deep.

Step 4

Moisten your working surface, the measuring scoop (2 oz), and your hands. Follow the instructional video to stuff and shape dumplings.

Step 5

Carefully place shaped dumplings into slowly boiling water. They will sink to the bottom first. Give them a few minutes to start floating and let them cook for about 2-3 more minutes. Meanwhile, spread some sour cream in your serving bowls and prepare them.

Step 6

Strain the dumplings, 2-3 per portion. To serve, drizzle them with maple syrup, and sprinkle with the crunchy topping. Smachnogo!

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