Combine all batter ingredients, and let sit for at least 10 minutes.
Bring a pot of salted water to the boil.
Use two spoons to form the egg shaped dumplings, and drop them into the water.
Simmer until cooked, up to 15 minutes.
In a separate pan, melt the butter, and then add the bread crumbs, cooking until golden.
Fish out the dumplings with a slotted spoon, and deposit into the bread crumbs, tossing to coat.
To serve, place nicely on a plate, coating in extra bread crumbs, a good dollop of some sort of fruit preserve, and dust with icing sugar.