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1. With a wooden spoon, rub the cheese through a strainer into a mixing bowl. Add 6 tablespoons of the melted butter, the sugar and a pinch of salt.
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2. Beat the ingredients together thoroughly in a mixing bowl or with an electric mixer at medium speed. Beat in the flour 2 tablespoons at a time, continuing to beat until the mixture becomes medium-firm dough.
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3. In a 3-quart saucepan, bring 2 quarts of water to boil and add a teaspoon of salt.
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4. Form the dough into balls about 1½ inch in diameter and drop them into the water.
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5. Reduce the heat to low and simmer the dumplings, uncovered, for about 15 minutes, turning them occasionally with a slotted spoon. Lift them from the pan and drain them on a kitchen towel or on a double thickness of paper towels.
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6. Spread the bread crumbs on a sheet of wax paper and coat the dumplings with them. In a heavy skillet heat the rest of the butter over medium heat.
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7. When the foam subsides, add the dumplings to the skillet and brown them rapidly on all sides, shaking the skillet from time to time to prevent the dumplings from sticking and to help them keep their shape. Add more butter if necessary.
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8. Serve "Topfenknodel" hot with jam or any kind of stewed fruit.
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