Steamed dumplings with must foam sauce

Ingredients for 2 servings:

• 350 g flour
• 50 g sugar
• 1 pinch of salt
• 1 lemon(s)
• ½ cube of yeast, 21 g
• 1 egg(s)
• 125 ml milk, lukewarm
• 30 g butter, liquid
• some flour for the work surface
• 250 ml must
• 40 g sugar
• 2 eggs
• 1 tbsp cornstarch
• 40 g coconut oil
• ½ tsp salt

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 10 minutes

dessert

For the yeast dough, combine the flour, sugar, and salt in a mixing bowl. Wash and dry the lemon in hot water, then grate the zest and mix half of it into the flour. Reserve the remaining zest and juice for the sauce. Mix the lukewarm milk with the melted butter and yeast and let stand for 10 minutes. Then add everything to the flour and stir in the egg. Knead the dough until it pulls away from the sides of the bowl and let it rise in a warm place for 30 minutes. On a floured surface, cut 6 pieces from the dough and roll them into balls. Cover with a towel and let rise for another 30 minutes. In a medium-sized pan, large enough to hold the 6 dumplings, melt the coconut oil over medium heat. Place the dumplings in the pan. Heat 125 ml of water until hot, then mix with 0.5 teaspoon of salt and pour over the dumplings. Close the lid and let the dumplings cook for 20 minutes. Do not remove the lid or move the pan. You’ll hear a loud hissing sound, which is the sign that the dumplings are ready. They should then have that coveted crust. For the must foam sauce, squeeze the lemon, pour the juice into a bowl, and place it over a pan in a bain-marie. Add the must, sugar, eggs, lemon zest, and cornstarch and whisk over the warm bain-marie until the sauce thickens. Serve the dumplings with the must foam sauce.