Pierogi Leniwe (Polish Lazy Dumplings)

In a medium bowl mash the cheese with a fork. Stir in the eggs, 1/2 teaspoon of the salt, and the flour, all at once.

Turn the dough out onto a floured board and divide it into 4 pieces. Roll each piece out into a rectangle 12 inches long and 2 inches wide. Cut each piece on the diagonal into about 10 pieces.

Bring 10 quarts of water to a boil and add the remaining teaspoon salt. Reduce the water to a lightly rolling simmer and add 1/3 of the dumplings to the pot. Simmer, uncovered, until they float to the top.

Remove them with slotted spoon and drain. Continue until all dumplings are cooked.

Serve with a garnish of buttered toasted bread crumbs.