pastry:
2 cups all purpose flour
about 1/2 cup hot water
2 tablespoon butter or olive oil

stuffing:
2 cups /500 ml  wild blueberries
1-2 tablespoon cornstarch

for serving:
1/4 cup crème fraîche (or Greek yogurt)

method:

mix all the ingredients of pastry in the large bowl
add just enough hot water and butter to the flour  to make a dough
if the dough is dry, add a little more water;  if it is sticky, add a little more flour
knead for few minutes
then put aside to rest under cover
the dough should be elastic not sticky and easy to roll

wash the berries in running water, and drain well
remove any leaves or stems
take kitchen towel and make them dry carefully
sprinkle the berries with cornstarch

roll the dough on the clean table to get 1 mm thick of the pastry
cut circular pieces using a glass
place a spoonful of stuffing in the centre of this piece of pastry and fold the dough over the filling to form a dumpling
press the edges together to seal
put into boiling water
wait a few minutes until get to the surface of water
allow a minute or two to boil them and then pick them up with draining spoon
pour some crème fraîche or Greek yogurt on top of the dumplings before serving

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