Blueberry leavened dumplings

Fruit leavened dumplings stuffed with blueberries, served topped with curd with sugar and fruit.

Ingredients (approx. 15 dumplings):

• 500g / 17,6oz / 3,8 cup wondra flour (coarsely ground flour)
• 1/2 cube of yeast (about 20g / 0,7oz)
• 2 tbsp. sugar
• 1 tsp. salt
  
• 200ml / 7 fl.oz / 0,9cup lukewarm milk
• 1 whole egg
• Blueberries
• Fat curd
  

Recipe steps:

1. Put flour, sugar, salt in a bowl.
2. Add lukewarm milk (not hot!), eggs and crumbled yeast.
3. Process the substance into a smooth dough, adding a little flour or milk as needed.
4. Roll out the dough in a floured area into a cylinder shape, cut into equal-sized pieces, making small patties (the recipe is approximately 15 pieces).
5. We put blueberries, or other fruits, in the center of each tart.
6. Wrap the dumplings well and round into a neat ball as needed.
7. Place the prepared dumplings in boiling water and cook for approximately 5 minutes, then turn the dumplings and cook for a further 5 minutes.
8. Pull the cooked dumplings out and pierce with a fork.
9. Sprinkle each portion with grated curd and sugar, dousing with melted butter. Alternatively, mix the curd with a little milk and sugar in a bowl, creating a sauce to pour over the dumplings.