In a large mixing bowl, combine the farmer’s cheese, flour, eggs, and salt. Mix gently with a spoon or hands until the ingredients are fully incorporated, forming a soft dough. The dough should be slightly sticky but manageable. If it feels too sticky, add a small amount of flour, being careful not to over-flour as it may result in denser dumplings.

Lightly flour a clean work surface. Divide the dough into smaller sections and roll each into a log approximately 1 inch thick. Cut the logs into 1-inch pieces, forming small, pillow-shaped dumplings.

Bring a large pot of salted water to a boil. Carefully drop the dumplings into the water, ensuring they do not overcrowd the pot. Cook in batches if necessary.

Once the dumplings float to the surface (about 2-3 minutes), allow them to cook for an additional 1-2 minutes. Use a slotted spoon to remove them from the water and set aside to drain.

In a skillet over medium heat, melt the butter. Add the breadcrumbs and toast until golden brown and fragrant, stirring frequently.

Toss the cooked dumplings in the buttery breadcrumbs until evenly coated.

Melt the butter and drizzle it over the warm dumplings.

In a small bowl, combine the sugar and cinnamon. Sprinkle this mixture generously over the dumplings for a lightly sweet finish.

Serve the dumplings immediately while warm. They can be enjoyed as a main course or a side dish.