Yeast dumplings with plum filling

Ingredients for 4 servings:

• 600 g flour
• 50 g butter, liquid
• 5 tbsp sugar
• 2 tsp salt
• 300 ml milk
• possibly lemon peel, grated
• 500 g plum(s), pitted
• 1 cube of yeast
• Flour , for the work surface

Instructions

Working time approx. 50 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours

Crumble the yeast and mix with lukewarm milk and sugar. Let it rise in a warm place for 15 minutes. Mix the flour, salt, lemon zest and melted butter in a large bowl. Add the milk and yeast mixture and knead well. If the dough is too stiff, add a little milk. If the dough is too runny, add a little flour. Let the dough rise for about 30 minutes. Flour the work surface and smooth the dough with your hands. Cut out a circle with a glass. Now place a plum in the middle and enclose it with dough. Place the dumpling over the opening and let it rise for another 10 minutes. Bring a large pot of water to a boil and stretch a kitchen towel over it. My grandmother’s tip: Secure the towel with an elastic band. Place the dumplings seam-down on the towel, put the lid on the pot and steam the dumplings for about 10 minutes. We serve it with vanilla sauce or butter with cinnamon and sugar.