Classic steamed dumplings, also bakeable as oven dumplings at 200°C for about 30 minutes. A comforting, traditional treat that rises beautifully from a simple dough.
Ingredients:
- 550 g flour
- 1 cube fresh yeast
- 250 ml lukewarm oat milk
- 1 tablespoon sugar
- 40 g veganbutter
- 2 tbsp
- 1 pinch salt
- Oak Milk and vegan butter for the pot
Instructions:
- Mix the yeast with a little flour, milk, and sugar to make a yeast pre-dough, and let it rise for 15 minutes.
- Melt the butter in the lukewarm milk, then knead all ingredients together for at least 5 minutes.
- Let the dough rise for 15 minutes.
- Shape 9 balls, place them on a cutting board or parchment, cover with a cloth, and let rise again for 15 minutes.
- In two large pots, melt the butter and pour in enough milk to cover the bottom by about 1–2 cm.
- Place 4–5 steamed dumplings in each pot, cover, and cook over medium heat (about 6/9) for 25 minutes. Do not open the lid during cooking.
- Seeve with vanilla sauce or cucumber salad.