Pot Dumpling with Blueberry Compote

For the pot dumplings with blueberry compote, boil blueberries with 1 tablespoon water and the sugar, stir the cornstarch with 1 tablespoon water until smooth and pour into the berries. Boil briefly and sweeten if necessary.

Mix the milk in a small saucepan with a pinch of salt and the vanilla sugar and bring to the boil. Slowly add the semolina and bring to the boil, stirring to form a dumpling. Remove from the heat and allow to cool slightly. Then stir in the curd cheese and the yolk.

In a wider pot, boil about 2 liters of water and add 2 tablespoons of dumplings to the hot, but no longer boiling water. Let them stand until they float to the top.

Remove with a slotted spoon and serve with the compote.

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