Grandma's steamed dumplings – without eggs

Ingredients for 4 servings:

• 750 g flour
• 1 cube of yeast
• 1 pinch(s) of sugar
• 350 ml milk
• 100 g butter
• 1 tsp salt
• some oil
• 1 pinch of salt

Instructions

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

Light and juicy steamed dumplings with a nice crust, completely without eggs

Mix yeast with a little milk and sugar to make a starter dough, cover and let rise in a warm place for about 10 minutes. Then mix in the flour, milk, salt and butter to make the dough. Let rise for another 30 minutes. Form balls about 5-6 cm in size and let these rise for another 10 minutes. Then add oil and a little salt to the pan and place the formed dumplings in it. Pour in half a cup of lukewarm water and bake, tightly covered, at medium temperature for about half an hour. Important: Do not open the lid so that the dumplings do not collapse!!! If you particularly like the crust, you can turn the dumplings over after baking and bake them “double-sided”. Serve with soup (e.g. potato soup) for a savory version, or with vanilla sauce or fruit compote for a sweet version.