Steamed, spicy filled yeast dough parcels

Ingredients for 4 servings:

• 250 g flour
• 10 g yeast, fresh
• 25 g butter
• 1 tbsp sugar
• 125 ml milk, lukewarm
• 1 small egg(s)
• 300 g minced meat (lamb)
• 1 large onion(s), finely chopped
• 1 garlic clove(s), Chinese, crushed
• 2 tbsp caraway seeds, freshly ground
• 75 g butter, melted
• Salt

Instructions

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

Mix the ground meat, onion, garlic, caraway seeds, and salt thoroughly. Crumble the yeast into a small bowl and mix with a little lukewarm milk. Put the flour in a bowl. Add the mixed yeast, sugar, butter, egg, and the remaining lukewarm milk. Using the dough hook on a hand mixer, make a smooth dough. Let it rise for 30 minutes. Roll out dough sheets the size of your hand and 2 mm thick. Top each sheet with a teaspoon of the ground meat mixture, pulling the edges up and pressing them together. Bring the water to a boil in a steamer (a pressure cooker works very well, but only for this purpose—a pressure cooker is not suitable as a cooking system here). Dip the bottom of the dumplings in melted butter and place them on the sieve insert. Steam for about 30 minutes without removing the lid. Serve with brown butter.