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1
FOR THE SAUCE: In saucepan, stir together blueberries, sugar and flour; add lemon juice and 1/4 cup water.
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2
Simmer over low heat until blueberries are soft and sauce is thickened, about 5 minutes.
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3
Set aside.
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4
FOR THE DOUGH: In large bowl, whisk together flour and baking powder.
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5
In separate bowl, whisk together egg, milk and butter; stir into flour mixture.
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6
Add cold water, 1 tbsp.
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7
at a time (6 to 7 tbsp.
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8
total), until soft dough is formed.
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9
Knead until dough is smooth.
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10
Cover with plastic and let rest for 10 minutes.
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11
Roll dough to scant 1/4 inch thickness.
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12
Cut out 3 inch rounds.
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13
FILLING: Whisk together sugar and flour; set aside.
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14
Stretch out cut out dough rounds slightly and fill each round with scant 1 tsp.
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15
flour/ sugar mixture and 1 Tbsp.
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16
blueberries.
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17
Pull dough over filling; pinch edges together to seal.
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18
Continue until dough and filling are used up, letting reworked scraps rest slightly before rolling (keep unrolled dough and filled dumplings covered with a clean tea towel).
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19
In large pot of lightly salted boiled water, boil dumpling, in batches if necessary, until dough is tender at thickest edges, about 10 minutes.
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20
Remove with slotted spoon to serving plate; drizzle with butter to prevent sticking.
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21
Serve with blueberry sauce and sour cream on the side.
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22
FOOD TIP: any leftover dough can be rolled into noodles, boiled and served with butter or sour cream.
