Mix the curd cheese, semolina, eggs, breadcrumbs, salt and butter together and leave to rest for 15 minutes.
Bring salted water to the boil in a large saucepan, form dumplings out of the semolina with a tablespoon and let stand in the water for 10 minutes. Roll in toasted crumbs and serve with icing sugar.
It goes very well with stewed plums or strawberry purée.