1. Combine 450 g cottage cheese, 75 g sugar, 1/4 tsp salt and 2 beaten eggs, stir in 50 g each of flour and cornflour, then mix in 275 g dry mashed potato and 100 g currants.
2. Mould the mixture into small wedge-shapes, then drop into simmering salted water and cook for 10 minutes.
3. Drain the dumplings and serve sprinkled with sugar mixed with cinnamon.