Yeast Dumplings with Spicy Cottage Cheese Filling

Mix sugar, yeast, flour and salt. Add oil and lukewarm water.

Knead at the beginning with the dough hook of the mixer and then with your hands to a smooth dough. Cover and let rise in a warm place for about an hour, until the dough has approximately doubled in volume.

For the filling, mix well drained curd cheese, crème fraîche, egg yolks, corn starch and olive oil. Add drained capers and chopped parsley. Season vigorously with salt and freshly ground pepper.

Knead yeast dough repeatedly until hearty and divide into portions. Roll out each unit on a little flour into patties (about 8 cm in diameter).

Place filling on top. Brush edges of dough with a little water. Fold dough over half at a time and press edges of dough firmly with a fork. Place pockets on a greased baking sheet. Sprinkle with sesame seeds and let rest, covered, for fifteen minutes.

Put the baking tray into the oven and bake at 200 degrees /gas mark 3 (170 degrees convection oven) for twenty to thirty minutes.

Tip: The yeast dumplings taste hot and cooled.

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