Yeast Dumplings with Strawberries

1. preparation of the yeast dumplings: Sift the flour into a suitable bowl. Stir the crumbled yeast with the lukewarm milk. Add to the flour with the remaining ingredients and knead. Form dumplings and let them rise for 60 minutes in a warm place with the lid closed.

In a saucepan with enough hot water carefully put the dumplings with a slotted spoon. After about 5 minutes turn once and after another 5 minutes the dumplings are ready. Take the dumplings out of the pot with the skimmer and tear them apart with 2 forks, otherwise they will fall apart.

2. prepare the sauce: rinse and hull the strawberries. Remove 1kg of fruit, crush and heat in a saucepan. Add 1/4l water and sugar. Stir the remaining water with the custard powder without lumps. When strawberry puree boils, add dissolved pudding powder and let it bubble up once briefly. Remove the saucepan from the heat and add the remaining 500g of strawberries, quartered. Pour the sauce on the dumplings and eat them on the spot.

Alternatively, the sauce can also be served cooled, adding the quartered fruit only after the puree has cooled.

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