Yeast Dumpling

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Sieve the flour into a bowl, make a depression in the middle. Heat 125 ml milk slightly, mix with yeast and 50 g sugar and pour into the well. Cover with some flour from the rim and let it rise in a warm place for about 10 minutes. Melt 50 g butter at low heat, add salt, lemon zest and egg to the yeast dough. Mix everything with the dough hooks of the hand mixer to a smooth dough. Cover the dough and let it rise in a warm place for about 40 minutes.

2. 2

   Stir the sauce powder, 2 tablespoons of sugar and 4 tablespoons of milk until smooth. Bring the rest of the milk to the boil and stir in the sauce powder, bring to the boil again. Let the sauce cool down, stirring more often to prevent skin formation. Knead the yeast dough again, form into a roll and divide into 8 equal pieces. Press the pieces a little bit flat, fill with the plum puree, whip the dough over the filling, press the "seams" well together, form into round dumplings. Cover and leave to rise in a warm place for a further 20 minutes on a floured baking tray. Boil up about 150 ml salted water. Place the dumplings in a perforated insert (e.g. of a pressure cooker or fish pot) and cook covered over a medium heat for about 20 minutes. Heat 50 g butter and let it brown slightly. Mix poppy seeds and icing sugar.

3. 3

   Cover and leave to rise in a warm place for a further 20 minutes on a floured baking tray. Boil up about 150 ml salted water. Place the dumplings in a perforated insert (e.g. of a pressure cooker or fish pot) and cook covered over a medium heat for about 20 minutes. Heat 50 g butter and let it brown slightly. Mix poppy seeds and icing sugar. Arrange dumplings on plates, pour butter over them. Sprinkle poppy seed and sugar mixture over them and serve with vanilla sauce

Nutrition Facts

KCAL
690 kcal

CARBS
90 g

FATS
30 g

PROTEINS
15 g