Instructions

You will also need melted butter for greasing the dumplings before and after baking. Knead the dough and let it rise in the oven, then divide it into the necessary number of pieces (I divided it into 12 to make the dumplings quite large, ideally 20-24), shape into rolls, and let them rest under plastic wrap for about 10 minutes.

Then press each roll separately with your fingers, fill with 1 tablespoon of filling, seal tightly, and place seam side down in the baking dish (I used a smaller tray 32x22cm) greased with melted butter. Brush each dumpling nicely from all sides with a butter brush or pastry brush to prevent them from sticking together during baking.

Place the baking dish with the dumplings in a large plastic bag and let it ferment for about 45 minutes, then bake for 30 minutes at 180 degrees. After baking, brush the hot dumplings lightly with butter, turn them out, and let them cool. Sprinkle with powdered sugar.

Curd Filling

750g soft curd cheese (total 750g, the one in a package is better, not too runny), a large handful of raisins, 1 egg yolk, 1/2 packet of vanilla pudding powder, rum and sugar to taste.