Instructions

1. 1
   Melt the butter in a frying pan.
2. 2
   Add the breadcrumbs and the sugar and toast them until they gain a brown colour. Stir well, as the sugar makes the crumbs burn faster.
3. 3
   Put the egg and the curd cheese into a large bowl.
4. 4
   Add a pinch of salt.
5. 5
   Stir until the mixture is smooth; the egg and the cheese should be blended well.
6. 6
   Slowly add the flour, stirring until the dough sticks to one side of the bowl.
7. 7
   Let the dough rest for about 5 minutes. If the dough is too moist, which sometimes happens due to the salt, add some more flour.
8. 8
   Cover your hands with flour, so that the dough won't stick to your fingers when forming the dumplings.
9. 9
   Take a large tablespoon of dough and put it onto your palm.
10. 10
    Add some flour and roll the dough slightly between your hands until you receive a small ball.
11. 11
    Press the ball flat and put a strawberry into the middle. Cover the strawberry with dough, and pinch to seal.
12. 12
    Sprinkle the dumpling and your hands with some more flour. Carefully roll the dumpling until you get a smooth, round ball.
13. 13
    Put the dumplings on a floured plate. Leave enough space between them, as they will otherwise stick to one another.
14. 14
    Fill a large pot with about 3 liters of water and bring it to a boil.
15. 15
    Put the dumplings into the boiling water. Let them boil in the open pot for about 10 minutes. The dumplings are done, when they float as if they "danced".
16. 16
    Take the dumplings out of the boiling water and roll them in the breadcrumbs until they are covered evenly. Since the crumbs are supposed to stick, the dumplings should still be moist on the surface.
17. 17
    Serve the dumplings together with a little of the roasted crumbs, and sprinkle them with icing sugar