Dissolve the yeast in a little lukewarm milk, mix the remaining ingredients. Then stir in the milk and yeast. The consistency should be very firm (add milk or flour accordingly).
Cover the dough and let it rest when it has risen, kneading out the bubbles. Shape about 3 dumplings and let rise again covered.
Fill 2 pots with salted water, bring the water to a boil, then switch back to a low level (the water must no longer boil!). Put in the beautifully round dumplings and let them steep for about 20-25 minutes. Then remove from the water, cut into slices with a twine and serve.
Tastes great with cream mushrooms or simply pure with a cinnamon-sugar mixture.
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