Simple steamed dumplings

Ingredients for 4 servings:

• 500 g flour
• 200 ml milk, lukewarm
• 80 g butter, liquid lukewarm
• 1 egg(s)
• Salt
• 1 packet of dry yeast
• 100 g sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

in my grandmother’s style

Put the flour in a bowl. Add the egg, a pinch of salt, yeast, and sugar. Heat the milk and fat and stir into the bowl constantly. This works best with a food processor. Knead the dough until it no longer sticks to your fingers. If it’s too soft, add a little more flour. Cover the dough with a cloth and let it rise in a warm place for about 40 minutes, until it has doubled in size. Then take about 100g at a time, roll it into a ball, and roll it again on the work surface with the cupped hand. This will make the bottom of the ball flat. Place it on a floured surface, cover it with a cloth, and let it rise again in a warm place for 10 minutes (careful not to let any air get to the dough!). Lightly cover the bottom of a pan or wide, shallow pot with a tight-fitting lid with water. Add about 1/2 tablespoon of butter and 1/2 teaspoon of salt. Heat, but do not boil! Place the steamed dumplings in the pan, leaving plenty of space between them (5 will fit in a 24cm pan), reduce the heat to half, and put the lid on. Leave it in the pan until you hear a sizzling sound in the pan. Now move the pan back and forth a little to allow the water to drain out of the lid. Quickly lift the lid; don’t let any water drip onto the steamed dumplings, or they’ll get dents. Remove the steamed dumplings and let them cool slightly on kitchen paper. They go very well with potato soup or afterward, and serve with vanilla sauce, apple sauce, or wine foam sauce. They’re also delicious on their own.