Vareniki in hungarian

Knead dough from egg flour and water, roll very thinly in 2 layers. Put 1/2 tablespoon of thick plum jam every 5 cm on the first layer, grease the dough between the jam with egg white. Cover the seam with jam with the second seam and press the spaces lubricated with protein. Cut the dough into squares (preferably with a toothed dough cutter). Separate the dumplings, let them dry slightly and cook in salted boiling water. Remove with a spoon, blow with cold water and let the water drain. Fry ground crumbs in fat and roll dumplings one at a time in toasted crumbs. When serving, sprinkle the dumplings with icing sugar.