This is very old recipe, mostly forgotten. Today, everyone makes potato dumplings or gnocchi, but believe me, these are much better. Also, you can eat them as a side dish to meat and sauces. You can even have them as a full lunch, or even as a dessert — you just have to put sugar and cinnamon over them. You can add whatever you want, like poppy seeds, raisins, chocolate, or vanilla sauce for the perfect dessert. It is also very simple with just few ingredients. Note: for vegetarians, use oil instead of lard.
Mix well whole eggs and lard. Drain the cheese and add into eggs. Add whole semolina, mix well, and leave at least 2 hours in refrigerator. The longer they stay in the refrigerator, the better the dumplings are.
Heat large pot with water until it boils. Keep boiling.
Soak your hands in cold water and make balls golf-ball size. Put them one after another into boiling water and cook until they start to float on the surface and for 3-5 more minutes afterward. It really depends how hard the dumplings are (that means you have to stick to the recipe.)
To serve as a side dish to meat and sauce, fry some breadcrumbs in butter and put the dumplings into the pan, and fry with breadcrumbs just to stick them to the dumplings. Serve warm.