A great pasta dish for any occasion:
Form flour in a kettle, stir lukewarm milk with sugar and crumbled yeast until smooth and add to flour form. Add salt, egg yolks, melted butter and prepare into a firm dough. If it is too firm, add a little more milk. The dough should be worked until it is smooth and comes off the wooden spoon. Then put it in a warm place with the lid closed and let it rise for 1 hour. Then roll out the dough, divide it into 12 pieces a little bit wide, fill them with powidl, shape them into dumplings, put them on a floured board and let them rise again in the slightly boiling water for 25 minutes.
Test: pierce a dumpling a few times with a fork or a wooden stick: the dumpling is cooked when no more dough sticks to it when the wooden stick is pulled out. It is easier and better to cook the dumplings in steam, placing them on a greased sieve without turning them.
The cooking time is only about 12 to 15 minutes in total.
Drain the dumplings well, sprinkle with grated poppy seeds mixed with powdered sugar and drizzle with melted butter.
Served in this way, they are also called monastery dumplings.
Recipe taken from: The great Sacher cookbook.
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