Rinse, drain and dry blackberries, defrost frozen berries.
Mix butter and eggs with salt and sugar.
Squeeze curd in a crockery hanger so that it is very dry. Add curd, breadcrumbs and semolina to butter-eggs mixture and mix well. If it is too soft to form dumplings, add more breadcrumbs. Let the dough rest for a little while.
In a large saucepan, bring enough water to a boil with a tiny bit of salt.
Press apart one small piece of dough at a time in your hand, fill in 3 blackberries, close the dough and twist into a nice round dumpling. Form more dumplings filled with blackberries until dough is used up.
Place dumplings in the boiling water and gently loosen from the bottom with a wooden spoon. Pull dumplings seven to eight min more than make. Once they rise to the top, pull the saucepan off the heat and after another two min, lift the dumplings out and drain.
Mix poppy seeds and powdered sugar and sprinkle thickly over the dumplings.