Baked Dumplings

Ingredients

750 g semi-coarse flour

500 ml acidophilus milk

2 tsp baking soda

2 tsp salt

250 g butter

Poppy seed filling:

2500 g poppy seeds

granulated sugar

plum jam

a little boiling semi-skimmed milk

Curd filling:

200 g soft curd with lumps

1 egg

granulated and vanilla sugar to taste

Topping:

butter

breadcrumbs

powdered sugar

Side dish:

bifid milk

Procedure

Mix flour, acidophilus milk, baking soda, and salt into dough, then roll out to 0.5 cm thickness.

Cut the dough into squares, alternately fill with poppy seed or curd filling, fold, and seal edges firmly. Place dumplings on a greased baking sheet. Bake in the oven at 170 °C for about 8–10 minutes until light pink. Place baked dumplings in a bowl. Before serving, briefly boil them in boiling water. After draining, pour melted butter over and sprinkle with topping (topping is optional).

This dish pairs excellently with bifid milk.

Poppy seed filling:
Grind poppy seeds and sweeten with sugar. Heat milk and when it starts boiling, pour over poppy seeds. Add plum jam to taste and make a thick filling.

Curd filling:
Crush curd by hand into small pieces, add egg, granulated and vanilla sugar to taste, and mix well.

Topping:
Melt butter in a pan, add breadcrumbs and stir until combined into a crumbly mixture. When slightly cooled, add powdered sugar to taste.