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n a bowl combine the cottage cheese, semolina, egg yolks and a pinch of salt. Stir well with a wooden spoon then cover with cling film and leave to rest for 2 hours, so the semolina becomes soft.
While the semolina softens, sauté a bit the bread crumbs in a frying pan , then put aside.
When the semolina mixture is ready, whisk the egg whites until stiff and in small portions add cautiously to the cottage cheese.
Boil slightly salted water in a pot and set the heat of your cooker, so the water stays boiling.
With wet hands form dumplings from the mixture and put them in the boiling water.
As soon as the dumplings come to the surface of the water, they are ready - in about 5 minutes. (Cut the first dumpling to see whether it's really cooked.) Take them out and roll them in the sautéed bread crumbs.
Serve it with sour cream and, according to taste, sprinkled with castor sugar.
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