yeast dumplings

Ingredients for 4 servings:

• 250 g wheat flour type 405
• 40 g sugar
• 2 g salt
• 20 g yeast
• 120 ml milk
• 50 g butter
• 1 egg yolk
• 4 tbsp jam or plum puree
• Flour for the work surface

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours

Steamed dumplings

First, weigh out the flour and add the sugar and salt. Then crumble the yeast into the flour and set everything aside. Now put the milk and butter in a saucepan and heat. Heat until the butter has melted – the milk should not boil (if the milk is too warm, please wait until it has a temperature below 40°C). Now add the egg yolk (freeze the leftover egg white in an ice cube tray, for example) and the cooled, but still warm milk to the flour. Then mix everything into a smooth, slightly moist dough. Let the dough rise for about an hour. Now flour a work surface, place the risen dough on it, and knead briefly. Then shape the dough into a ball or roll and divide it into four equal pieces. Flatten the four pieces into round dough pieces about 1 cm thick and place a tablespoon of jam or plum jam in the center. Now fold one edge of the dough inward and then fold the others over it. Be careful not to stretch the dough too much and, if necessary, press any overlapping pieces together slightly to hold them together. Lightly flour your work surface, place the filled dough pieces on it, and cover with a towel. Let everything rise for about 15 minutes. Finally, boil some water, place the dough pieces on a piece of baking paper cut to size, and then place them on a steamer basket. Add this to the pot and steam everything for about 10-15 minutes. Set the heat to low, but keep the water simmering. Please note that the steamed dumplings should not be floating in the water: please only add about 2-3 cm of water to the pot.