Makes 8 - 10.
- 300 grams poznańska flour (T50/500) or plain flour (T55)
- 10 grams fresh yeast
- 2 egg yolks
- 1/2 cup milk
- 1/3 cup water
- 30 grams unsalted butter
- 1/2 tsp salt
Proof the yeast: crush in a small bowl and mix with slightly warmed up water. Add a handful of flour and mix well. Set aside for 10 - 15 minutes until it gets bubbly.
Cook milk with butter until it melts. Let cool.
Sieve the remaining flour in a big bowl. Make a well and add proofed yeast, egg yolks and cooled milk with butter. Mix until combined and set aside for 20 minutes.
Knead the dough until smooth, then roll in a ball, cover with a piece of cling film and set aside until almost doubled in bulk.
Take the dough out, degas and cut in 8 - 10 pieces. Take pieces of dough and form little balls. If you like, you can fill them with fruits, preserve or sweetened curd cheese. Place on a lightly floured surface, cover with a piece of cling film or a clean cloth and let fluff for 20 minutes.
In a large steaming pot boil a little bit of water. If you don't have a steaming pot or if it is too small, you can spread a piece of muslin or linen clothe on top of a large pot, stretch and tie it well. Place 3 - 4 dumplings on the pan/clothe, leaving gaps between them. Cover the pot and let steam for 7 - 10 minutes depending on the size of your dumplings. Be very careful, if you let them steam for too long, they will shrink instead of rising and won't be that good.
Take off the pan and serve right away with any sauce of your choice.