Salty and fluffy steamed dumplings according to grandma's recipe

Ingredients for 4 servings:

• 500 g flour
• 1 egg(s)
• 1 packet of dry yeast
• 1 tsp salt
• 60 g sugar
• 60 g butter, room temperature
• 250 ml milk, room temperature
• Flour for the work surface and for the hands
• 1 cup of water (approx. 200 – 250 ml content)
• 1 tbsp, leveled salt
• 5 tbsp sunflower oil

Instructions

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

For the dough, combine all ingredients in a sufficiently large bowl. Knead with a hand mixer or in a food processor until you have a smooth and even dough that no longer “sticks” to the bowl. Then cover the bowl with a tea towel and let it rise in a warm place for about 45 minutes. The dough should now rise well and double in size. To make the dough balls, transfer the risen dough to a floured work surface. Important: Do not knead the dough any further; it should retain its loose, risen shape! Then, using a Schlesinger dough scraper, form tennis-ball-sized balls. With floured hands, shape them into a flat circular shape and place them on a floured board (makes about 12 balls). If you’re looking for a more attractive appearance, you can also roll the dough balls into a ball, press them down slightly to create a flat side, and then place them on the board. However, this may cause them to lose some of their fluffiness! Now cover the dough pieces and let them rise for another 30 minutes. Add the oil, water, and salt to a large non-stick pan with a matching lid and bring to a boil. Place the dough pieces in the pan (about 6 pieces) and cover with the lid (preferably a glass lid). As soon as the water starts to boil again, reduce the heat by half. Do not lift the lid again! After about 10-12 minutes, the water should have evaporated. The steamed dumplings will begin to “fry,” and this is when the beautiful crispy golden brown color develops on the underside. Caution: This process goes quite quickly! After about 2-3 minutes, remove the lid from the pan and make sure that the water from the lid does not drip onto the steamed dumplings. Now remove the steamed dumplings with a spatula. Be careful not to break the steamed dumplings, as they can sometimes sit quite tightly in the pan. Prepare the remaining dough pieces in the same way. I serve the steamed dumplings with a delicious potato soup.