Warm up the milk. Put flour in a bowl, make a depression in the middle and crumble the yeast into it. Add 1 tablespoon sugar and 100 ml lukewarm milk and mix with some flour to a pre-dough.
Cover and leave to rise in a warm place for about 15 minutes. Meanwhile melt 50 g butter, let it cool down and mix with the remaining milk. Add the egg, 1/2 teaspoon salt, 1 tablespoon sugar and lemon zest to the pre-dough and knead everything into a smooth yeast dough.
Cover and leave to rise for about 30 minutes. Knead the dough again, form it into a roll and cut it into 8 equal pieces. Press each piece flat and put 1 teaspoon of plum jam in the middle of each.
Press the dough over it and form into dumplings. Put them on a floured baking tray and let them rise in a warm oven for another 20 minutes. Bring approx. 150 ml salt water to the boil. Put 3 dumplings side by side in a perforated insert (z.
B. of the pressure cooker or a fish pot), cover and cook over a low to medium heat for about 20 minutes. Remove the finished dumplings and prick them a few times with a wooden skewer.
Warm the dumplings on a greased baking tray. Prepare the remaining dumplings in the same way. Mix poppy seeds and remaining sugar and sprinkle on the dumplings. Melt remaining butter and pour over the dumplings.