Beat-up yeast with 1 tablespoon sugar and 5 tablespoons of the
lukewarm milk.
Sieve 2/3 of the flour into a bowl. Make a well in the middle of the
flour and pour the yeasty milk into it, cover thinly with flour. Wait
until the flour on top of the yeasty milk gets very brittle.
Add sugar, eggs, lukewarm dissolved fat, lemon baking oil (or grated
lemon peel). Beat the dough until it gives off bubbles. Then knead
the dough on gradually adding the remaining 1/3 of the flour. Should
the dough become sticky, add some more flour.
Let the dough rise in a warm place for about 1 hour. Knead well again
and form dumplings. Let the dumplings rise for a short while.
Fill a large cooking-pot 1/2 with water and bring to a boil. Span a
cloth tightly over the pot, fix it at the handles, dust the cloth
with flour, put the dumplings on the floured cloth, cover with a bowl
and steam the dumplings 20-30 minutes over low heat.
Serve with brown gravy and Sauerbraten or beef olives
Recommendation: Never cut dumplings with a knife. They remain fluffy
if you tear them into pieces with two forks.
