Summary

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

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Instructions

1. Crumble yeast and mix with lukewarm milk and sugar. Let rise in a warm place for 15 minutes.
2. 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.
3. 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.
4. Place the dumpling on the opening and let rise again for about 10 minutes.
5. 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.
6. We also have vanilla sauce or butter with cinnamon sugar.