Melt your Łaciate extra butter. Prepare your dumpling dough – combine the ingredients on the worktop or the pastry board. Knead the dough carefully to give it a smooth texture. Put into a glass bowl and cover with a clean cloth. Leave to rest for about 30 minutes.

Wash the blueberries under running water. Drain in a sieve. Transfer the fruit to a dish, add sugar, or optionally a little of potato flour.

Once the dough is “rested”, divide it into small pieces and gently roll each flat. Use a brim of a glass to cut out circles.

Place your blueberry stuffing in the middle of each circle. Remember, do not put too much – then the edges of dumplings will not seal.

Place the ready dumplings on the floury worktop or the pastry board and cover with a clean cloth. Repeat – until the dough is over 😉

Boil water in a large pot. Add a pinch of salt and a teaspoon of oil. Put the dumplings in batches into salted – heavily boiling – water. When they start to float to the surface, leave for about 2 minutes and scoop them out with a slotted spoon. Lay the dumplings on a plate.

Dumplings with blueberries can be served both hot and cold.

A perfect accompaniment to the dish is a milky cloud of sweet Łaciata cream 18% fat. For those who like a more sour taste, we recommend serving with swirls of Mazurski Smak cream 22% fat, MLEKPOL Greek yoghurt or MLEKPOL natural yoghurt thick yoghurt.