Sweet Cheese Dumplings in Breadcrumbs

How to prepare sweet cheese dumplings in breadcrumbs

1. Note: beat one large egg as for an omelet and use half for the dough and half for the filling.
2. Put the flour in a bowl and make a well in the center. Add the salt, beaten egg, oil, and water there. Gradually pull the flour over the water, mixing with your fingers until the dough comes together.
3. Knead the dough by hand until smooth. I kneaded it for about 2-3 minutes by hand and then in a bread machine on the 13-minute kneading program. If kneading exclusively by hand, knead for at least 10 minutes.
4. Place the dough on a floured work surface and cover with a bowl. Let it rest between 1 and 5 hours (the longer, the better; I left mine for 1.5 hours).
5. For the filling, mix all ingredients with a fork until smooth and there are no large lumps of cheese.
6. In a wide pan, melt the butter. When hot, add the breadcrumbs and toast while stirring constantly for 2-3 minutes. Add the sugar and toast for another 1 minute. Remove the pan from heat.
8. Put a large pot with plenty of water and a little salt on the stove. Bring to a boil.
9. Place a large cotton tablecloth on the table and dust with a little flour.
10. Place the dough in the center and start rolling with a rolling pin as much as you can. Then continue stretching by hand: insert your fist under the dough sheet (starting from the center) and pull toward the edge. Go around the sheet like this until you get a large sheet (about 70 cm x 60 cm) that is very thin and transparent.
11. Cut off the thick edges of the sheet with scissors or a knife.
12. Spread the cheese filling over 2/3 of the sheet. You will get a thin layer of filling, that is fine.
14. Roll up the sheet starting from the side with the filling, using the tablecloth to help.
15. Cut the roll into 7 cm pieces using the edge of a plate (this way the cuts will seal as much as possible, which is important since the pieces will be boiled; even if all ends are not perfectly sealed, the cheese will not come out).
16. When the water is boiling vigorously, turn the heat to low under the pot and wait for it to stop bubbling. Then you can start adding the dumplings to the pot. Place them so they are not crowded in the pot, and if necessary, boil in batches. Boil for 5 minutes.
17. Remove the dumplings with a slotted spoon from the water, letting them drain well. Place them one by one in the pan with breadcrumbs. Gently roll them through the breadcrumbs by hand (while hot, the dumplings are fragile, so handle gently) until completely covered.
18. Place them on a platter. They are delicious warm or cold.

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