For the sweet curd dumplings, put all ingredients in a bowl and mix well with a whisk. Cover and chill in the refrigerator for at least 30 minutes or up to 24 hours.
Meanwhile, prepare the nut crumbs: Melt the butter in a pan over medium heat. Add the crumbs, grated nuts and sugar. Toast over low to medium heat, stirring constantly, until golden brown, about 8-10 minutes. Set aside.
Place the berries and maple syrup in a saucepan and simmer over medium heat for 5 minutes.
In a large pot, bring salted water to a boil. Turn down the temperature so that the water only simmers. Use a tablespoon to make dumplings and place them in the water. Let the dumplings simmer for 10 minutes. Strain.
Roll the curd dumplings in the nut crumbs. Divide the dumplings, warm berries and the remaining crumbs between plates and serve warm.