From the Paprikas Weiss Hungarian Cookbook
Makes 14-16:
2 7.5 ounce packages of farmer cheese
4 eggs
1/4 tsp salt
3/4 cup of matzo meal
3 quarts of cold water
3 tablespoons of butter
1/2 cup of fine bread crumbs
cinnamon sugar
Mash the farmer cheese in the mixing bowl using a potato masher. Mash in the eggs and salt.
Add the matzo meal gradually. The dough will become quite firm. Chill the dough for 2 hours.
Bring the water to the simmering point. Form the cheese mixture into dumplings 1 1/2 inches in diameter. Lower the dumplings into the simmering water and cook, uncovered, for 30 minutes, or until they rise to the surface and roll themselves over. Do not stir while the dumplings are cooking.
Remove the dumplings one at a time using a slotted spoon and drain through a colander.
Melt the butter in a smaller saucepan. Add the bread crumbs and cook for 2 to 3 minutes until they are crisp and lightly browned.
Add the dumplings. Cover the saucepan and shake the pan backward and forward over the heat until the dumplings are hot and coated with the toasted bread crumbs.
Serve on hot plates and sprinkle with cinnamon sugar.