Steamed dumplings and hearty vegetable soup

Ingredients for 5 servings:

• 500 g flour
• ½ cube of fresh yeast
• 5 g salt
• 60 g sugar
• 75 g butter, soft
• 1 m.-sized egg(s), room temperature
• 100 ml water, lukewarm
• 100 ml milk, lukewarm
• some butter
• 1 tsp salt
• 3 large potatoes
• 3 cup(s) soup vegetables, frozen
• ½ tube(s) tomato paste
• 1 tsp sugar
• pepper
• onion powder
• Garlic granules
• 1 pinch of cinnamon
• 1 ¼ liters of water
• 3 cubes of meat broth
• 1 dash of cream

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

Soup well tolerated

The steamed dumplings: Knead the first 8 ingredients together, cover, and let rise in a warm place for 45 minutes. You don’t need to make a pre-dough. Now form about 5 equal-sized balls, place them on a baking sheet, cover, and let rise in a warm place for 15 minutes. Pour a finger’s width of lukewarm water into a pan, add a little butter and a teaspoon of salt, mix, and carefully place the steamed dumplings in. Cover and let rise for another 15 minutes. Do not remove the lid from this point! Bring the water to a boil in the pan, then reduce the heat to medium and let the steamed dumplings cook for 15-20 minutes. At the end of the cooking time, tilt the pan and quickly remove the lid to the side so that no water drips onto the steamed dumplings. Done! The vegetable soup: Peel the potatoes, roughly dice them, and place them in a saucepan with all the other ingredients except the cream. Bring to a boil. Then reduce the heat to medium and simmer for 30 minutes. Now puree everything and stir in the dash of cream. Done! Serve the warm steamed dumplings with cold vanilla sauce and enjoy the vegetable soup as a side dish.