Steamed dumpling with wine foam sauce

Ingredients for 4 servings:

• ½ liter of milk
• 60 g yeast
• 3 tsp sugar
• some salt
• 750 g flour
• 1 pkt. Vanilla flavor sauce powder
• 100 g sugar
• 2 eggs
• 2 eggs, including the yolk
• 500 ml white wine
• 2 tbsp lemon juice

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Make the dough and let it rise until it has doubled in size. Shape the dumplings and let them rise again. In a cast-iron pot (preferably cast-iron or coated with cast-aluminum), heat about 1 tablespoon of lard, add a cup of hot water, and sprinkle with a little salt (to taste). Place the dumplings in the pot, leaving enough room for them to rise. Put the lid on and wait until you hear the typical hissing sound. Then quickly remove the lid to prevent water from getting on the dumplings, as they would otherwise get dented. If desired, you can also bake them on the second side. Serve with wine foam sauce or eat them with vegetable-potato soup. Wine foam sauce: Place everything in a small saucepan, whisk well, and whisk in a double boiler or on the stovetop until a thick bubble forms (do not allow to boil). Heating time: about 20 minutes.