Steamed dumplings

Ingredients for 4 servings:

• 600 g wheat flour
• 2 packets of dry yeast
• 4 tbsp sugar
• 1 pinch of salt
• 2 eggs
• 80 g butter, melted
• 300 ml milk, lukewarm
• some butter, soft
• n. B. sugar
• e.g. cinnamon
• e.g. jam or plum jam for a filling, if desired
• n. B. Poppy

Instructions

Working time approx. 25 minutes; Rest time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 35 minutes

Recipe for the steamer

Combine the sifted flour with the dry yeast and add 4-6 tablespoons of sugar, a pinch of salt, 2 eggs, 80g melted butter (lukewarm), and 300ml lukewarm milk. Briefly mix everything together with a food processor or hand mixer on low speed before mixing the dough on high for about 5 minutes. If the dough is still sticky, add a little more flour. The dough should remain soft, however. It is best if the dough reaches the border between sticky dough and dough that is just soft to the touch. Then, cover the ball with a cloth and let it rise in a warm place (I always use the oven at 50°C). 30 minutes should be sufficient. Grease the bottom of the steamer’s drip tray with soft butter and sprinkle with cinnamon and sugar. Cut the dough into at least 8 equal-sized pieces and shape them into balls. Place them in the drip tray, not too close together. Cover with a cloth and let rise again until the dough balls have visibly increased in size. About 20-30 minutes should be sufficient. Then cover the drip tray with aluminum foil and steam for 30 minutes. I serve it with poppy seeds and vanilla sauce. You can also fill the steamed dumplings with 1 teaspoon of jam or plum jam each before they rise.