Austrian Blueberry Dumplings

Dessert

These fruity dumplings are pure pastry heaven and they're easy to make, too. If you can, use fresh blueberries (and if you are lucky enough to have access to wild ones, even better!) but frozen berries will work, too.

Ingredients (4 servings)
700	g	blueberries (fresh are best, or use defrosted frozen ones)
3	tablespoon(s)	sugar
350	g	flour
1	pinch(es)	salt
375	ml	milk
4	tablespoon(s)	butter
		icing sugar, for dusting
		vanilla ice cream, to serve

Preparation:

Put the blueberries in a bowl (reserving a few to serve), add the sugar and the pinch of salt and sprinkle over the flour.
In a saucepan, gently heat the milk with 2 tablespoons of the butter. When the butter has melted, pour the mixture into the bowl with the blueberries. Use a wooden spoon to gently and quickly combine.
Heat the remaining 2 tablespoons of butter in a frying pan and, when foaming, use a large tablespoon to drop the dumpling batter into it, flattening the dumplings gently with the back of the spoon. Fry over a medium heat until crisp and brown on both sides.
Arrange the dumplings on a plate and sprinkle with icing sugar. Serve with vanilla ice cream and the reserved blueberries.

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