Total Calories: 113
Combine the blueberries, cornstarch and sugar. Place one teaspoon of the filling in the center of a dumpling leaf. Run a line of water around the edges of the leaf, fold the edges together and pinch into triangular puffs. Gently seal the edges with a fork.
Combine the cottage cheese, buttermilk, lemon juice and salt in a blender. Mix well until smooth and refrigerate.
Drop the dumplings into boiling water and cook until they float and the dumpling leaf is translucent. Remove from the water with a slotted spoon, drain and serve with cottage cream sauce.
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