Mix the curd cheese, eggs, butter, sugar, vanilla extract, lemon zest and salt in a bowl.
Add the breadcrumbs and mix well.
Form small dumplings of about 4 cm Ø. (I got 17 dumplings).
Bring a pan of water to boil.
For the butter crumbs: Melt butter in a pan, add the breadcrumbs and sugar and toast until golden brown. Keep stirring so that they don't burn. When they are ready, remove from the heat.
Salt the boiling water.
Add the dumplings to the water and simmer gently for about 15 minutes.
Lift them out of the water with a skimmer and immediately roll them in the butter crumbs.
While still warm, serve on a plate with strawberry sauce, plum roast or stewed apricots.
If I don't need all the dumplings right away, I put the rolled dumplings covered in the fridge and then cook them the next day.