yeast dumplings

Ingredients for 4 servings:

• 500 g flour
• 1 pinch of salt
• 1 packet of dry yeast or 1 cube of yeast
• 250 ml milk
• 100 g butter
• 100 g sugar
• 2 eggs

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

with blueberries and brown butter

Mix the flour with a pinch of salt, the sugar, and the dried yeast. Gently warm the milk and melt the butter, then whisk in the eggs. Add this liquid (it shouldn’t be hot, or the yeast will die!!!) to the flour and knead the dough for a long time using a food processor. Cover with a cloth and leave to rise in a warm place until the dough has doubled in size. Mix well again and add enough flour to make a nice, soft, but not sticky dough. With floured hands, pinch off pieces of dough and roll dumplings that aren’t too big and shouldn’t have any cracks. Place them on a floured tea towel, cover with another tea towel, and leave to rise until the dumplings have noticeably increased in size. Place a tea towel over a large pot filled with water and cover the dumplings with a lid or bowl (I use a tall glass lid so I can see how they’re doing), leaving enough space between them. Steam for about 15-20 minutes. We almost always serve this with blueberry compote thickened with a little cornstarch, and, if you like, brown butter (tear the dumpling open with two forks and drizzle with butter). It’s hard to say how many people this recipe serves (= 15 dumplings). The dumplings are also delicious cold, and they can also be frozen freshly steamed.