Yeast Dumplings with Plum Filling
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Cook Time | 10 mins |
| Total Time | 2 hrs |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 grams flour
- 50 g butter, liquid
- 5 tablespoon sugar
- 2 teaspoons salt
- 300 ml milk
- possibly lemon peel, grated
- 500 g plum (s), pitted
- 1 cube yeast
- Flour, for the work surface
Print Recipe
Pin Recipe Instructions
- Crumble yeast and mix with lukewarm milk and sugar. Let rise in a warm place for 15 minutes.
- Mix the flour, salt, lemon zest and melted butter in a large bowl. Add milk and yeast mixture and knead well. If the dough is too firm, add a little milk. If the dough is too runny add a little flour. Let the dough rise for about 30 minutes.
- Flour the worktop and smooth the dough with your hands. Cut out a circle with a glass. Now place a plum in the middle and wrap it with batter.
- Place the dumpling on the opening and let rise again for about 10 minutes.
- Bring water to the boil in a large saucepan and stretch a kitchen towel over it. Tip from my grandmother: secure the cloth with a rubber band. Place the dumplings on the cloth with the seam facing down, put the lid on and cook the dumplings in the steam for about 10 minutes.
- We also have vanilla sauce or butter with cinnamon sugar.
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