Dumplings with blueberries, sour cream and nasturtium leaves
500 g blueberries
200 ml cream
50 g nasturtium
100 ml nasturtium oil
500 g flour
250 ml water
50 g butter
200 g sugar
Knead the dough on a board, move it into a bowl and cover with foil. Divide it into smaller portions after 15 minutes, then roll it out on a board to a thickness of 1.5 mm, cut out the circles from the dough, add blueberries mixed with sugar and form dumplings.
Put dumplings into boiling water and cook them for about 4 minutes, until they rise to the top.
Sprinkle the plate with nasturtium oil, serve the dumplings, add blueberries and a spoonful of sour cream.
Serve decorated with nasturtium leaves and flowers.