1 lb. cottage or pot cheese
1 tbs. sugar
Mix well one pound of cottage or pot cheese (without added cream), 2 egg yolks, a little salt and one tablespoonful of sugar. Now mix in the 2 egg whites first beaten to stiffness, and a little flour added slowly, enough to make a rather soft dough. Test the dough by shaping a little of the mixture into a small ball with your wet hands and put into boiling water.
If the ball holds together, the mixture is all right, but if it crumbles, then add just a little more flour, but use the flour sparingly, as too much will make the dumplings too heavy. If necessary, make another test ball until it comes out just right. Then wet your hands and shape into balls, spherical, oval or any shape you like. Make them the size of a small apple and prepare 1 or 2 per person.
Boil them in salted water gently on a very slow fire until done. Take one out, cut in two. If it is sticky, it still needs more cooking. When done, drain and put directly on a serving plate.
Top with hot butter or sour cream and sprinkle with finely chopped parsley. They can be used as a garnish or even as a dessert if you pour over them some fruit sauce.