Steps
- Separate 2 eggs. Beat the whites to stiff peaks; beat the yolks with 2 tablespoons of sugar and 1 teaspoon of vanilla extract.
- Crumble 500g of dry acid-set farmer's cheese. Mix with the yolks, 100g of semolina, and the zest of 1 medium lemon; gently fold in the whites.
- Rest for 20 minutes. Meanwhile, toast ¾ cup of white breadcrumbs in 2 tablespoons of vegetable oil over low heat, stirring, until golden.
- With damp hands, shape medium balls and test one in gently boiling salted water. If it falls apart, stir a little more semolina into the mixture and let it hydrate.
- Cook the remaining dumplings at a gentle simmer, stirring carefully at first, until they float and the centers are cooked through. Drain, roll in the toasted crumbs, and dust with powdered sugar.