Weigh out the flour in a bowl and mix with the dry yeast.

Using a dough hook or by hand, knead the flour with the egg and the warm, but no longer hot (!) milk for a few minutes.

Shape into a ball, cover and leave to rise in a warm place for approx. 1 hour until the dough has doubled in volume.

Sprinkle with a little more flour until the dough no longer sticks so much and knead again briefly with your hands.

Shape the dough into a roll and divide into 8 equal pieces. Shape the individual pieces of dough into balls and turn them on the work surface with your hands until each ball of dough has a smooth surface. Press the dough pieces into flat discs or roll out to a thickness of approx. 1 cm. Fill with 1-2 tablespoons of Powidl and seal the disc well. Carefully shape into a round dumpling.

Cover the dumplings and leave to rest for another 30 minutes.

Then steam in a greased perforated dish in the steamer for 20 minutes. Alternatively, place in a steamer basket over a pan or simmer in lightly salted water for approx. 10 minutes.

To serve, pour melted butter over the top and sprinkle with poppy seeds and powdered sugar. Serve with vanilla sauce as an alternative to the melted butter.