Steamed Dumplings
A classic of Austrian cuisine, which isn't only tasty in ski lodges.
Steamed dumplings are now regarded as a typical ready meal. But you don’t always have to buy it pre-cooked. You can often find most of the ingredients at home, and the dumplings are prepared quickly - if you have a steam basket.
What you need:
240ml lukewarm water
1 pkg dry yeast
390g wheat flour
75g granulated sugar
3/4 teaspoon salt
2 tablespoons cooking oil (tasteless, such as sunflower oil)
Ground poppy
Coconut oil (butter, for the non-vegan variety)
Icing sugar
Powidl (plum jam)
Baking paper
Steam basket
HERE'S THE RECIPE:
For the dough, mix the lukewarm water, 1 tablespoon of the sugar, the edible oil and the dried yeast, and let it stand for a few minutes until the mixture starts to froth slightly. The water must not be too hot, so that the yeast bacteria are not killed!
Mix flour, salt and the remaining sugar in another bowl. Add the yeast mixture and stir everything into a dough. Knead until the ingredients are well combined and place in an oiled, floured bowl.
Cover with a damp cloth or some cling film and leave in a warm place for 1-2 hours.
When the dough has approximately doubled in volume, knead well on a floured board and divide into 12 equal portions.
Roll out the dough portions and...
... fill with a dollop of Powidl. (How much is a matter of taste, I like to use quite a lot ...)
Moisten the edge with a little water and press into fan shapes.
Cut 12 squares from a sheet of baking paper, distribute them on the two trays of the steam basket and put the dumplings on top.
Fill a large pot with well over one-third water and bring to the boil.
Close the steam basket and place it on the pot. After about 20 minutes the dumplings are ready.
Meanwhile, mix the ground poppy seeds with the icing sugar and melt the coconut oil.
Sprinkle the finished dumplings with the poppy-sugar mixture and dribble the coconut oil over the top.
Enjoy!
The steam basket is also great for steaming vegetables or steamed buns.