John Myers
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Baked Yeast Dumplings
The perfect baked yeast dumplings recipe with a picture and simple step-by-step instructions.
For the yeast dough:
- 500 g Flour
- 1 dice Yeast
- 80 g Liquid butter
- Salt
- 1 tsp Rosemary needles
- 250 ml Beer
For the filling:
- 500 g Minced meat
- 2 tbsp Olive oil
- 1 Onion
- Salt pepper
- Oregano, rubbed
- 200 g Grated cheese
- 240 g Pizza tomatoes, canned food
Aside from that:
- 1 Egg yolk
- 2 tbsp Milk
- .
- 500 g Sieved tomatos
Yeast dough:
- Sift the flour into a bowl and crumble the yeast into it. Add the butter and beer as well as the rosemary needles and the salt and knead everything into a smooth dough.
- Cover and let the dough rise in a warm place until it has doubled.
- Knead the dough again and cover it again in a warm place until its volume has increased significantly.
Filling:
- Peel and finely dice the onion.
- Heat the oil in a pan, fry the onion cubes until translucent, add the minced meat and fry until crumbly.
- Add the pizza tomatoes, mix everything together well, heat, season with salt and pepper and season with oregano.
- Stir the cheese into the mince.
Finish:
- Divide the yeast dough into eight portions. Flatten one eighth of the yeast dough in a damp hand, place a heaped tablespoon of the filling on top, cover with another eighth of the yeast dough and form a dumpling with damp hands. Do the same with the rest of the yeast dough and the filling.
- Place the yeast dumplings on a baking sheet lined with baking paper and bake in a preheated oven at 200 ° C for about 30 minutes.
- Beat the egg yolk and milk together and brush the yeast dumplings with them after baking for 10 minutes.
- Add the tomatoes to the remaining minced meat mixture, stir in, heat the whole thing and, if necessary, season again with salt, pepper and oregano.
- Place a mirror of the minced sauce on preheated plates and place a yeast dumpling on top.
Fits to:
- a “fresh” salad
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