John Myers
Contents
show
Very Soft Dumplings
The perfect very soft dumplings recipe with a picture and simple step-by-step instructions.
For painting
- 150 ml. Milk, lukewarm
- 150 ml. Water, lukewarm
- 1 dice Yeast fresh
- 2 El. Vanilla sugar
- 1 tbsp Salt
- 1 Egg
- 1 Protein
- 600 g Flour
- 1 Egg yolk
To fill
- Simple cheese filling from my kb, link is at the bottom
- Mix the butter, milk and water together well. Then add the egg and egg white and stir. Crumble the yeast into it.
- Mix the vanilla sugar and salt with the flour and knead in the flour in three batches. The result is a rather soft, but not sticky dough.
- Take pieces about the size of a mandarin from the dough, pressing them flat on the palm of the hand.
- Put a teaspoon of the cheese filling on the lower half and fold it up (mine didn’t turn out as nice because my son sparked in between).
- Place the dumplings on a baking tray lined with baking paper and let rise for approx. 40 minutes. Then brush with egg yolk.
- Bake in a preheated oven at 200 degrees, fan-assisted, for about 20 minutes.
Info about vanilla sugar
- I only use homemade vanilla sugar, if you don’t have one at home, you should use normal sugar instead of the sachets. Because they don’t go well with these dumplings.
The filling
- Other fillings also go here, this time I opted for a simple cheese filling.
- My filling: Simple cheese filling for dumplings
Facebook Comments