Summary

Ingredients

For the dough:

• 500g flour
• 2 tablespoon, heaped sugar
• 80 g butter, very soft
• 1 medium egg yolk
• 1 egg (s)
• 250 ml milk, lukewarm
• 40 g yeast
• 1 pinch (s) salt

For the filling:

• 800 g apples, rouhly rated
• 80 g suar
• cinnamon

Also:

• 125 g butter, melt
• 2 tablespoon cocoa
• 80 g powdered suar

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Instructions

1. Roughly grate the apples and let stand for at least 1 hour and squeeze out the juice.
2. For the dough, mix the flour with the sugar and salt, then distribute the butter in small flakes on the flour. Dissolve the yeast in the lukewarm milk and whisk the eggs in it. Knead the dough with the dough hook until it separates from the edge of the bowl and forms bubbles. Now let the dough rest in a warm place and let it rise up to twice the amount.
3. Mix the pressed apples with the cinnamon and sugar (see ingredients for the filling).
4. Divide the dough in half and form a roll. Divide the rolls into approx. 50 - 60 g pieces of dough. Press these flat, place 1 heaped tablespoon of apple mixture on top, cover with the dough and shape into dumplings.
5. Half-fill the steamer with integrated sieve (diameter approx. 28 cm) with water and bring to the boil, then place approx. 7 dumplings on the sieve and leave to steam for 16 minutes without opening the lid. If the pot does not have a sieve, you have to put a loose sieve in the pot and be careful not to let the boiling water touch the sieve.
6. Brush the hot dumplings with melted butter. Mix the cocoa with powdered sugar and pour over the dumplings and brush again with butter and the cocoa mixture.
7. When consumed lukewarm, the steam bags à la Grandma Gisela are a poem.