Steamed dumplings, poured over with a fine vanilla sauce or with lukewarm baked fruit, are always a welcome lunch for children and also relieve the burden on the wallet
Ingredients for 4 persons
- 250 g flour
- 1/8l lukewarm milk
- 20g yeast
- 50g soft margarine
- 1 egg
- 1 pinch of salt
- 1 pinch of sugar
For baking:
- 1 tablespoon margarine
- salt, sugar
Preparation of grandma’s old dumplings
Mix all the ingredients together to form a dough that is not too firm, cover, and leave to rise in a warm place for 20 minutes. Form dumplings from the yeast dough and let them rise on a floured surface under a cloth for another 20 minutes. Now pour 1cm of water into a frying pan with a tight-fitting lid and bring this to the boil with 1 tablespoon of margarine and a pinch of sugar and salt. Put the risen steamed dumplings in and immediately close the lid. The steamed dumplings are ready when they are sizzling in the roaster, i.e. when the water has completely evaporated. Now the lid must be removed quickly so that no drops of water fall on the dumplings.
Useful additional knowledge steamed dumplings
Never heat the milk above 40° C, otherwise, the yeast fungi will no longer multiply.
A roaster with a glass lid is practical. So you can always see whether the water has already evaporated.
