Summary

Ingredients

For the yeast dough:

• 175 ml milk
• 25 g yeast, fresh
• 2 teaspoons sugar
• 375 grams flour
• 2 egg (s)
• 100 g butter, soft
• Pepper, crushed
• salt

For the filling:

• 2 onions)
• 200 g minced meat, mixed, from beef and pork
• 150 g cocktail tomatoes
• 1 teaspoon thyme, dried
• 3 tablespoon oil, for frying
• Pepper, crushed
• salt

For the sauce:

• 2 onions)
• 3 tablespoon oil, for frying
• 200 g parmesan, in one piece
• 150 ml broth
• 400 ml cream
• 300 g cream cheese
• 1 bunch parsley
• salt
• Pepper, crushed
• nutmeg

Also:

• 6 onion (s)
• 50 g butter
• Butter, for greasing

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Instructions

1. For the yeast dough, warm the milk slightly. The other ingredients for the dough and the mixing bowl should all be at room temperature. Crumble the yeast and stir into the lukewarm milk with the sugar. Then knead the flour, yeast mixture, eggs, salt and pepper with the dough hook of the hand mixer for 5 minutes. Add soft butter in small flakes and knead for another 3 minutes. Cover and let rise in a warm place for 60 minutes.
2. For the filling, dice the onions very finely, quarter the cocktail tomatoes, heat the oil in a pan, fry the onions until translucent, add the mince and fry until crumbly. Add the thyme and season with salt and pepper. Finally fold in the tomatoes.
3. For the cheese sauce, finely dice the onions, finely chop the parsley and grate the parmesan. Heat the oil in a saucepan and fry the onion cubes in it. Pour in the broth and reduce everything by half. Add the cream, cream cheese, 2/3 of the grated Parmesan and puree everything with the blender. Add 2/3 of the chopped parsley and season with pepper, nutmeg and possibly salt. Keep the sauce warm.
4. Knead the yeast dough on a floured surface, shape into a roll and divide into 12 equal pieces. Press these into flat, round cakes and place the minced meat in the center. Press the edges of the dough together over the filling and shape into a ball. Cover and let rise in a warm place for another 15 minutes on a floured surface.
5. Cut the onions into fine rings, melt the butter and fry the onion rings until they are dark. Keep warm.
6. The dumplings are now cooked in steam. To do this, grease a metal strainer or a colander. Put the dumplings side by side and poke a few air holes with a toothpick. Bring water to a boil in a suitable saucepan. Hang the colander or colander in the water vapor. If the handles of the colander prevent the pot from closing, cover the pot with towels and put on the pot lid. Steam the dumplings for about 15 minutes. Do this with all dumplings.
7. Put the sauce in a deep plate, place the dumplings on top and serve sprinkled with onion rings, the rest of the parmesan and the remaining parsley.