Curd Cheese Napkin Dumplings

Cream the butter, add salt, gradually stir in the yolks. Strain the crumbled curd and add it together with the semolina. Beat the egg whites with a pinch of salt until stiff and mix with the mixture. Form the curd mixture into a roll, wrap in cling film and “poke” (poke holes in) several times with a needle.) Seal the ends well. Boil salted water in a pot, put the dumpling in and cook for about 45 minutes, depending on the thickness. Lift out, unwrap and cut into slices. Fry the breadcrumbs in butter until golden and spread over the dumpling slices.

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