Steamed dumplings with apple filling according to Grandma Gisela

Ingredients for 4 servings:

• 500 g flour
• 2 tbsp, heaped sugar
• 80 g butter, very soft
• 1 medium egg yolk
• 1 m.-sized egg(s)
• 250 ml milk, lukewarm
• 40 g yeast
• 1 pinch of salt
• 800 g apples, coarsely grated
• 80 g sugar
• e.g. cinnamon
• 125 g butter, melted
• 2 tbsp cocoa
• 80 g powdered sugar

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 16 minutes; Total time approx. 2 hours 46 minutes

A treat from my childhood, also very good as a main course

Coarsely grate the apples and let them stand for at least 1 hour, then squeeze out the juice. For the dough, mix the flour with the sugar and salt, then scatter the butter in small flakes over the flour. Dissolve the yeast in the lukewarm milk and whisk in the eggs. Knead the dough with the dough hook until it pulls away from the sides of the bowl and bubbles form. Now let the dough rest in a warm place and let it rise until it has doubled in size. Mix the juiced apples with the cinnamon and sugar (see filling ingredients). Divide the dough in half and form a log. Divide the logs into pieces of dough weighing approx. 50-60g. Flatten these pieces, add 1 heaped tablespoon of apple mixture, cover with the dough and form into dumplings. Half-fill a steamer with an integrated sieve (approx. 28 cm in diameter) with water and bring to a boil. Then place approximately 7 dumplings on the sieve and steam for 16 minutes without opening the lid. If your steamer doesn’t have a sieve, place a loose sieve inside the pot, making sure the boiling water doesn’t touch the sieve. Brush the hot dumplings with melted butter. Mix the cocoa with the powdered sugar and pour it over the dumplings, then brush with butter and the cocoa mixture. Served lukewarm, these steamed dumplings à la Grandma Gisela are a dream.