Leavened dumplings

Instructions

1. Knead all the ingredients for the dumplings (sans filling) into a smooth dough in a food processor. Add more flour if the dough is too sticky (depending on the egg and flour).
2. Place in a bowl covered with cling film and bake in the oven with the light on for 40 minutes until the dough has risen to about double its original size. (Alternatively double the time)
3. Knock the dough together again (knead thoroughly) and leave to rise in the oven with the light on for a further 20 minutes.
4. Grind 5 balls weighing approx. 100-110 g and place them on a floured board and some cling film in the oven for 10 minutes.
5. Flatten the dough pieces a little (not too much) and add approx. 2 tsp of Powidl, close the dough piece and place it on the wooden board with the bunch facing downwards.
6. Cover with cling film and leave to rise in the oven for another 10 minutes. If you want to freeze the yeast dumplings for later, it is best to put them in the freezer straight after this step.
7. Meanwhile, bring some water to the boil in a large pan. Grease the proofing tray with a little soft butter to make it easier to remove.
8. Place the dough pieces on the sieve, spray with a little water and place in the pan.
9. Steam on a low setting for 20 minutes with the lid on. Do not open the lid before the end, otherwise the dumplings could collapse.
10. Serve with melted butter, some grated poppy seeds and icing sugar on top. The butter can also be replaced with vanilla sauce.