This recipe came from Istria in the former Yugoslavia. It can be an entree (our favorite) or side dish. I have fond memories of helping my mother make large batches of these and freezing them for the winter. They are still one of my favorite meals and my children (now grown up) still look forward to these any time I make them.
When I make these, I make about 100 and freeze them for eating in the winter. To freeze dumplings, place them in a single layer on a flat baking sheet that is heavily sprinkled with flour. Make sure any dough touching another dumpling has a lot of flour on it or they will stick together. Freeze hard. Then you can put them into plastic bags after they are individually frozen. The cooking time is increased slightly. Wait till the dumplings float to the surface of the water, then cook 4 more minutes.