Steamed dumplings on a bed of potatoes

Ingredients for 4 servings:

• 500 g wheat flour type 405
• 200 ml milk
• 20 g yeast, fresh
• 50 g butter, soft
• 2 eggs, size M
• 1 kg waxy potatoes, peeled
• 400 ml vegetable stock
• Clarified butter
• Salt

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 35 minutes; Total time approx. 3 hours 20 minutes

Vegetarian

Heat the milk in a small saucepan. Sift the flour into a mixing bowl and make a well in the middle. Crumble in the yeast and mix a starter with the milk and a little flour. Cover the starter and let it rise in a warm place for about 30 minutes. Add the eggs and salt to the starter and knead everything into a smooth dough. Knead the dough by hand or with a dough hook and mixer. Then cover the dough and let it rise in a warm place for about 1 hour, until it has doubled in size. Place the risen dough on a floured work surface and knead several times with lightly oiled hands. Divide the dough into 8-10 equal portions, shape them into balls, and place them on a floured board. Place the balls not too close together, cover, and let rise for about 30 minutes. Preheat the oven to 200°C fan/gas mark 1. Peel the potatoes and cut them into thin slices (2-3 mm). Heat the clarified butter in an ovenproof pot or roasting pan and fry the potato slices until lightly browned. Deglaze with the vegetable stock and place the dumplings on top. Cover the pot and place in the preheated oven. Bake for about 25 minutes, then remove the lid and continue baking until the dumplings reach the desired brown color.