Pot Dumplings in Nut Crumbs

First, put the curd in a tea towel, beat together and press firmly. It is best to weigh it down with a heavy object for at least 1 hour. Then strain.

Mix all ingredients for the dough and chill for 2 hours.

Form small dumplings and put them in boiling salted water. Let stand on low heat for about 8 minutes.

Remove with a lattice scoop and then drain well.

In a frying pan, dry roast the grated nuts and the white bread crumbs until golden and crispy, season with a little salt, cinnamon and sugar.

Roll the dumplings in the crumbs, arrange and serve.

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