Mix all ingredients well and let dough rest in the refrigerator for at least 2-3 hours. Form small dumplings from the mass (possibly with ice cream scoop) and simmer in lightly salted water with a little sugar for about 15 minutes. Lift out, drain and roll in butter crumbs. Arrange on warmed plates and sprinkle with powdered sugar.
Preparation Tip:
If the curd dough is used for fruit dumplings, add about 2 tablespoons of flour or semolina.
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