Klimpar (cream dumplings)

Instructions

1. In a mixing bowl, combine the flour and a pinch of salt. Make a well, then gradually add the egg and milk while whisking to obtain a smooth, supple batter.
2. Let the batter rest for 15 minutes, so the flour can absorb the liquid properly.
3. Melt the bacon cubes in a dry pan over medium heat until golden and crispy. Set them aside and keep the fat in the pan.
4. Bring a wide pan of salted water to the boil. Scoop the batter with a teaspoon and drop small dumplings into the simmering water, dipping the spoon so they release easily.
5. Cook the klimpar for 8 to 10 minutes, until they rise to the surface. Drain them with a slotted spoon.
6. In the bacon pan, add the butter and flour, stir for a minute, then gradually pour in the boiling water and the cream while whisking to get a smooth sauce.
7. Stir the drained klimpar into the sauce, season with salt and white pepper, then sprinkle with the crispy bacon. Serve right away with blueberry jam.