German Steamed Dumplings With Blueberry Sauce

• Dumplings
• 1 packet yeast
• 1/4 cup lukewarm water
• 1/2 cup milk, scalded
• 2 tablespoons sugar
• 2 tablespoons butter
• 1/4 teaspoon salt
• 1 egg, well beaten
• 1 1/2 to 3 cups sifted all-purpose flour
• Blueberry Sauce
• 1 pint of blueberries
• 1/2 cup sugar
• a little water
• 3/4 teaspoon lemon juice

1. Add yeast to water, let stand a few minutes then stir until dissolved.
2. Combine scalded milk, sugar, butter, salt, and egg. Cool to lukewarm and stir in yeast mixture.
3. Add enough flour to make stiff dough. Cover and let rise until doubled.
4. Turn onto lightly floured board and knead lightly until smooth.
5. Roll out to 1/2-inch thickness and cut into 2-inch rounds. Cover and let rise until doubled.
6. Lightly grease steamer basket, cover and steam for 10 minutes.
7. Combine blueberries and 1/2 cup of sugar in a saucepan, and add a little water (I pass the saucepan under running water from the faucet). Bring to a boil and stir so that sugar dissolves. Simmer until blueberry juice turns syrupy and add lemon juice.
8. Remove from heat and pour into a bowl. Chill in refrigerator while dough for dumplings rises.
9. Ladle blueberry sauce over dumplings as they come out of the steamer.

dumplings, yeast, water, milk, sugar, butter, salt, egg, flour, blueberry sauce, blueberries, sugar, water, lemon juice

Taken from food52.com/recipes/4133-german-steamed-dumplings-with-blueberry-sauce (may not work)