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Salty steamed dumplings

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Ingredients for 4 servings:

  • 500 g flour
  • 1 cube of yeast
  • 2 tbsp sugar
  • ½ liter of milk
  • 1 tsp salt
  • Fat, Biskin or Palmin

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Sift the flour and crumble in the yeast. Warm the milk until lukewarm. Knead with a dough hook. Add the sugar and milk and mix. Let the dough rest for about 30 minutes. In a pan with a lid *important*, bring about 1/8 liter of water, Biskin or Palmin, and about 1 teaspoon of salt to a boil. Form small “meatballs” from the dough and place them in the pan, leaving some space between them. Place the lid on top and bake for about 20-30 minutes in a preheated oven at 200°C. DO NOT OPEN THE LID DURING THIS TIME. Serve with a delicious garden soup.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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