2 lbs. dry cottage cheese
4 eggs
1 1/2 c. flour
Salt, nutmeg, cinnamon, 1/4 tsp. or to taste
1/4 c. sour cream

Mash cheese in large bowl, beat eggs and add to cheese; mix together. Add flour and seasoning and sour cream; work well with hands until smooth. Divide into 4 parts. On floured board, roll into 2 inch x 12 inch diagonals. Cut on bias for diamond shape or across for squares. Boil 6 quarts of salted water and place dumplings into water. Remove with slotted spoon when they float to the top. Place in buttered bread crumbs or just butter to keep dumplings from sticking together. Serve with sour cream and/or fruit of choice.