Force cheese through a sieve. Mix well with eggs and 3tablespoons of the butter. Add semolina, flour and apinch of salt. Let the mixture rest for a couple of hours.
Put 3quarts water in a 4-quart pot and add 1tablespoon salt. Bring to a slow boil. Put cold water in a dish large enough to dip your hands into.
Wet your hands. Take 1tablespoon of the cheese mixture and roll a round dumpling out of it. Drop it into the boiling water and cook for 4 or 5 minutes. Because semolina is different in each country, test cook the first dumpling for 5 minutes. Then cut it into halves and see if the center is cooked. Adjust the cooking time according to the test dumpling.
Form the rest of the mixture into dumplings; dip your hands into the cold water before forming each dumpling. When all dumplings are cooked, rinse them with cold water.
Make the coating: Melt 6tablespoons butter in a frying pan. Add bread crumbs and sauté over low heat until golden brown.
Roll the rinsed dumplings in the butter and crumb coating, and place them on a serving platter. Spoon sour cream on top and shake enough vanilla confectioners’ sugar over all to make the dumplings look “snowy.”