Steamed dumplings

Ingredients for 4 servings:

• 1 packet of dry yeast
• 250 ml milk
• 20 g sugar
• 500 g flour
• 20 g butter, soft
• 1 tsp salt
• 2 eggs
• 1 ½ tbsp butter
• 1 ½ tbsp sunflower oil
• some water

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 45 minutes

the best!

Dissolve the sugar, salt, and yeast in lukewarm milk. Put the flour in a fairly small bowl, add the butter, eggs, and the yeast-based milk. Knead with a dough hook until you have a smooth dough that pulls away from the sides of the bowl (add a little more flour if necessary). Set the dough aside in a warm place, cover with a cloth, and let it rest for 1 hour. Then divide it into 8 portions and shape them into flat dumplings (noodles). Melt the butter and oil in a deep, non-stick frying pan (with a glass lid) and add a little water until the bottom is well covered. Add the noodles and steam with the lid tightly closed over low heat for about 30 minutes. On my stove, for example, I use level 3 out of 10, so it’s better to set it a little lower, as otherwise they might burn on the bottom. Do not open the lid. If there’s still liquid in the pan after 30 minutes, you can remove the lid until the remaining liquid has evaporated, otherwise the crispy crust on the underside of the steamed dumplings will soften again. We like this best with vanilla sauce.