A NOTICE
The amount of dough would be enough for about 6-7 people (~10 medium dumplings), which is quite a lot. The reason for this is that lectin-free doughs need to be kneaded very thoroughly by machine to achieve their elasticity and fluffiness. And small amounts of dough are generally difficult to knead well in a food processor.
TIP
You can also use the leftover dough to make the following:
- Toast for breakfast
- Milk bread / yeast braid
Ingredients for dough for lectin-free yeast dumplings
- 500g TOBIO Light Organic Baking Mix
- 2 packs of dry yeast
- 60g allulose*
- 1 egg
- approx. 800ml sheep's milk
- pinch of salt
- Plum jam for the filling
- 100g sheep butter
- Alternatively: vanilla sauce
- 100g ground poppy seeds for sprinkling
- 50g allulose for sprinkling
- Optional: a pinch of vanilla
- Optional: Juice and grated zest of one lemon
Instructions for dough for lectin-free yeast dumplings / yeast dumplings
- Whisk together egg and allulose.
- Mix all the dry ingredients together.
- Mix and knead all ingredients well (machine for approx. 10 minutes on high speed)
- Let the dough rise, covered, for 1 hour.
- Take approximately 100g of dough per dumpling, flatten it into discs about 15cm in diameter on a floured surface.
- Place 1 tablespoon of plum jam in the center of the dough and, using floured fingers, seal the dough pocket all around, then place it upside down, with the sealed side facing down, into a baking dish.
- Let the dough rest for about 1 hour and then steam for 45-60 minutes at 100°C.
- To serve, melt plenty of sheep's butter (or use vanilla sauce), pour it over the dumpling and sprinkle with a mixture of poppy seeds and allulose (2:1).
