Yeast Dumpling

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Warm the milk lukewarm. Put the flour in a bowl, make a depression in the middle and crumble the yeast into it. Add 1 tablespoon of sugar and 100 ml of 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 100 ml milk.

2. 2

   Add the egg, 1/2 teaspoon salt and 1 tablespoon sugar to the pre-dough and knead everything into a smooth yeast dough. Cover and leave to rise in a warm place for about 30 minutes. Knead the dough again, form it into a roll and cut it into 4 equal pieces. Press each piece flat and put 1 tablespoon of plum jam in the middle of each. Press the dough over it and form into dumplings. Place on a floured work surface or a baking tray, cover with a cloth and let the dumplings rise for another 20 minutes. Boil up about 150 ml salted water. Place 2 dumplings side by side in a steamer basket, cover and cook in steam over low to medium heat for about 20 minutes. Remove the finished dumplings and keep warm on a greased baking tray. Prepare the remaining dumplings in the same way.

3. 3

   Boil up about 150 ml salted water. Place 2 dumplings side by side in a steamer basket, cover and cook in steam over low to medium heat for about 20 minutes. Remove the finished dumplings and keep warm on a greased baking tray. Prepare the remaining dumplings in the same way. Heat 80 g butter, add poppy seeds and roast for about 1 minute while stirring. Pour poppy seed butter over the finished dumplings. Dust with icing sugar

4. 4

   1 hour waiting time

Nutrition Facts

KCAL
850 kcal

CARBS
109 g

FATS
37 g

PROTEINS
19 g