Steamed Dumpling 🥟♨️

Steamed Dumpling 🥟♨️

This recipe makes: 2 dumplings

Weight: approx. 450 g / 1 dumplingTotal weight: approx. 900 g

🧺 Ingredients

🌾 Mevalia mix – 200 g

🌾 Loprofin Damin – 300 g

🧫 Fresh yeast – 16 g

🧂 Salt – 1/2 tsp

💧 Lukewarm water – 350 ml

🍬 Sugar – 1 tsp

🪺 Quail egg – 1 pc (60 mg Phe)

🌻 Oil – for brushing the cooked dumplings

🧮 Phenylalanine (Phe) – PKU Dumplings

📊 Clear overview – whole recipe

Ingredient	Amount	Phe (mg)
🌾 Mevalia Flour	200 g	34 mg
🌾 Loprofin Flour	300 g	21 mg
🧫 Fresh yeast	16 g	112 mg
🪺 Quail egg	1 pc	60 mg
🧂 Salt, sugar, water	–	0 mg
TOTAL (2 dumplings)		≈ 227 mg Phe

🍽️ Phe per portion

• 2 dumplings (900 g): ≈ 227 mg Phe

• 1 dumpling (450 g):➡️ ≈ 113 mg Phe

👩‍🍳 Instructions

1️⃣ Yeast Mixture 🧫🍬Prepare a yeast starter using 100 ml lukewarm water, 1 tsp sugar, and the fresh yeast. Let it activate briefly.

2️⃣ Dough 🌾Place all dry ingredients in a bowl, add the yeast starter, and start kneading.💧 Gradually add the remaining 250 ml of lukewarm water while kneading until a smooth, soft dough forms.

3️⃣ First rise ⏳Cover the dough and let it rise for at least 30 minutes.

4️⃣ Shaping 🍽️Briefly knead the risen dough and shape it into 2 equal dumplings.

Let them rest and rise for another 10 minutes.

5️⃣ Steaming ♨️Steam the dumplings for 15 minutes.

⚠️ Do not open the pot during steaming, as the dumplings may collapse.

6️⃣ Finishing 🌻Brush the cooked dumplings with oil to keep them soft and moist. Serve warm.

💡 Tip:

Once cooled, wrap the dumplings in a clean kitchen towel or store them in an airtight container.

Slice whatever remains and freeze it, so the dumplings are always ready for quick use 😊

🍽️ Enjoy!