Grandma's steamed dumplings

Ingredients for 4 servings:

• 500 g flour
• 1 pinch of salt
• 1 cube of yeast
• 250 ml milk, lukewarm
• 75 g sugar
• 2 eggs
• 80 g butter
• Lemon(s) – peel, grated
• 1 tbsp vanilla sugar
• 60 g butter (for the pot)
• 1 tbsp sugar (for the pot)
• 300 ml milk (for the pot)

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 25 minutes

Raised

Make a soft, tender yeast dough from flour, salt, yeast, milk, sugar, eggs, butter, lemon zest, and vanilla sugar. Knead the dough thoroughly until it is smooth and glossy. Cover with a cloth and let it rise. Using a tablespoon, scoop out about 16 small or 10-12 larger noodles, shape them into rounds, and let them rise again on a floured board. In a shallow saucepan (with a tight-fitting lid), heat the butter, sugar, and milk. Add the risen noodles. Bring to a boil, gradually increasing the heat. Cook for about 40 minutes, initially at moderate heat, then at low heat, until all the liquid is absorbed. Do not remove the lid during this time! The steamed dumplings are ready when you hear them *crack* in the covered pan. Remove the pan from the heat, let it cool for about 2 minutes, and then loosen the steamed dumplings with a spatula. Serve with vanilla sauce.