Kluski leniwe

Step 1: Press 1 ⅛ lb twaróg (Polish curd cheese) through a sieve or mash it hard with a fork until no lumps remain. Beat in 2 eggs and ½ tsp salt until smooth.

Step 2: Add 5 ½ oz plain flour and work it in with your hand just until a soft, slightly tacky dough forms. Stop as soon as it holds together.

Step 3: Divide the dough into 4 and roll each piece on a lightly floured worktop into a rope about 3 cm thick. Flatten the tops a little and cut on the diagonal into 2 cm diamonds.

Step 4: Bring a large pan of salted water to the boil. Drop in the dumplings in two batches and stir gently once so they don't stick. When they rise to the surface, simmer for 2 minutes more, until they puff and feel springy.

Step 5: Meanwhile melt 1 ¾ oz butter in a small frying pan over a medium heat, add 4 tbsp dry breadcrumbs and stir for 3–4 minutes until golden and smelling nutty.

Step 6: Lift the dumplings out with a slotted spoon, drain and spoon the buttered crumbs over. Sprinkle with 2 tbsp sugar and serve hot with 4 tbsp sour cream and a dusting of ½ tsp ground cinnamon if you like.