Preparation 

Break the ‘Rögös túró’ with a fork, then mix it with the eggs, semolina and salt. chill it for 3-4 hours, to let the semolina absorb the liquid. 

With wet hands, form small balls from the mixture and cook it in boiling salty water for 5 minutes. 

Fry the breadcrumbs in the oil until it turns copper brown, and roll in the dumplings. Sprinkle it with icing sugar and serve it with sour cream.