Steamed dumplings according to Grandma Inge with wine cream

Ingredients for 3 servings:

• 500 g flour
• 250 ml milk
• 1 packet of fresh yeast
• 1 egg(s)
• 70 g butter
• 80 g sugar
• 1 pinch of salt
• Clarified butter
• Water
• Salt
• 750 ml wine, e.g. Portugieser Weißherbst sweet
• 120 g sugar
• 1 egg(s)
• 50 g starch flour

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 35 minutes

Palatinate style

Steamed dumplings: Heat the milk and butter in a saucepan. In a small bowl, combine the yeast with a teaspoon of sugar and about 100 ml of the warmed milk and butter. Sift the flour into a bowl, add the yeast to a well, and let it rise, covered, for 15 minutes. Then, combine the flour, remaining milk and butter, a pinch of salt, sugar, and egg to form a yeast dough. Cover and let it rise for 30 minutes. Roll out the dough on a floured surface to a thickness of 3 cm and cut out shapes with a glass. This yields about 15-20 steamed dumplings. Place on a board, cover, and let rise for another 30 minutes. Heat the clarified butter in a pan, add the steamed dumplings, about 6 of them, and deglaze with 3/4 cup of salted water (1/2 teaspoon per cup). Cover immediately. Cook for about 12 minutes; the water should evaporate. Wine cream: Bring the wine, sugar, egg yolks, and cornstarch to a boil, stirring constantly. Beat the egg whites until stiff and fold into the cooled mixture. You can also use just 1/2 liter of wine and 1/4 liter of water.