Silesian plum dumplings

Ingredients for 4 servings:

• 15 plums or prunes
• 500 g flour
• 200 ml milk, guideline
• 1 cube of yeast, fresh
• 2 eggs
• 1 pinch of salt
• 1 tbsp sugar
• n. B. cinnamon for sprinkling
• n. B. Sugar for sprinkling

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

according to my grandma’s recipe

Place the flour in a bowl and form a well in the center. In the well, mix a little milk and the fresh yeast with 1 tablespoon of sugar until the yeast is dissolved. Then cover with a little flour. Cover the bowl and set it aside in a warm place for 15 minutes to allow the dough to rise. Add the eggs and salt to the dough and knead. Now add small amounts of milk. The goal is a relatively dry and non-sticky dough. You don’t need to use all of the milk. Let it rise for another 15 minutes. After the waiting time, bring a pot of water to a boil. While the water is heating, coat the plums with a thin layer of yeast dough. If the plums are a bit larger, you can also halve them and then cover them. Place the raw dumplings in the water until the surface is almost completely replaced by dumplings. They should still be easy to turn. Cook the dumplings for about 20 minutes, turning them occasionally. Then remove the dumplings from the water and serve. They are usually eaten with cinnamon and sugar or brown butter. Simply cut the dumplings into small pieces and sprinkle or drizzle with the topping as desired. My clear favorite is cinnamon and sugar. Without the dumplings, you can also use the dough to make Silesian-style yeast dumplings. After the second resting period, simply shape them into loaves and boil them in salted water for 20 minutes. Perfect with goulash.