Moravian Plum Dumplings (Yeast Dough)

Make the Dough

1. 1In a large bowl, combine the lukewarm milk, a pinch of sugar, and the dry yeast. Let it sit for about 10 minutes until foamy.
2. 2Add the flour, sugar, salt, egg, and melted butter to the yeast mixture. Mix until a soft, slightly sticky dough forms.
3. 3Knead the dough on a lightly floured surface for about 8-10 minutes, until smooth and elastic.
4. 4Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 45-60 minutes, or until doubled in size.

Assemble the Dumplings

1. 1Punch down the risen dough and divide it into 12-16 equal portions.
2. 2Flatten each portion of dough into a circle on a lightly floured surface.
3. 3Place a pitted plum in the center of each dough circle. If desired, stuff a little extra sugar into the plum cavity.
4. 4Carefully wrap the dough around the plum, pinching the edges firmly to seal, forming a ball. Ensure there are no gaps to prevent water from entering during cooking.

Cook the Dumplings

1. 1Bring a large pot of salted water to a rolling boil.
2. 2Carefully lower the dumplings into the boiling water, ensuring not to overcrowd the pot. Cook in batches if necessary.
3. 3Boil for about 10-15 minutes, turning them occasionally, until they float to the surface and are cooked through. The dough should be soft and slightly puffy.
4. 4Remove the dumplings from the water with a slotted spoon and drain them well.