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1. With the back of a spoon, rub the farmer cheese thoroughly through a fine sieve into a deep bowl. Beat in the egg yolks one at a time, then the sugar and softened butter.
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2. Sift the flour over the cheese mixture and stir vigorously until the flour is completely absorbed.
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3. In a mixing bowl, beat the egg whites with a wire whisk or a rotary or electric beater until they are stiff enough to form unwavering peaks on the beater when it is lifted from the bowl.
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4. Scoop the egg whites over the cheese mixture and fold them together gently but thoroughly.
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5. Roll the dough between your palms into 3 equal balls and, on a lightly floured surface, shape each ball into a cylinder about 12 inches long and 1 inch in diameter.
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6. Wrap in wax paper and refrigerate for 30 minutes, or until firm. Then flatten the cylinders slightly and cut each of them crosswise into six 2-inch rounds.
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7. In a 3- to 4-quart saucepan, bring 2 quarts of water and the salt to a boil over high heat. Drop 6 of the dumplings into the water, stirring gently so they do not stick to the pan or one another.
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8. Immediately reduce the heat to low and poach the dumplings for about 5 minutes, or until they feel firm when prodded gently with a finger.
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9. With a slotted spoon, transfer the dumplings to a kitchen towel to drain. Cover them loosely with another towel to keep them warm while you poach the remaining dumplings.
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10. Meanwhile, in an 8-inch skillet, melt the butter bits over moderate heat but do not let the butter brown.
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11. Add the bread crumbs and, stirring almost constantly, fry until they are crisp and golden brown. Remove the pan from the heat.
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12. To serve, arrange the dumplings on a large heated platter and pour the browned crumbs and butter over them. Leniwe pierogi may be served as a dessert or as a light luncheon dish.
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