Blueberry Dumplings

For the blueberry dumplings, knead a dough from the potatoes, flour, margarine and semolina and egg. Mix the blueberries with cinnamon and sugar.

Separate small pieces from the dough, flatten, fill each with a teaspoon of blueberries and twist into a dumpling. Cook slowly in boiling water until the dumplings “dance” on top.

Then strain the dumplings. Toast butter and breadcrumbs in a pan, add dumplings and roll. Serve sprinkled with powdered sugar.

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