⏱ 1.5 hours for dumplings + 20 mins for sauce
? 4 portions
Recipe from: My mum

Ingredients:
Dumplings:
500g plain flour
pinch of salt
7g dry yeast
250ml warm milk

Put flour and salt in a big bowl and create two holes. Put egg in one and yeast with splash of warm milk in the other. Wait for 2 mins until the yeast starts working and then pour the rest of the milk in the bowl and work the dough. When it’s all mixed, sprinkle with plain flour, cover the bowl with a clean tea towel and put in a warm place to rise. Leave for about 45 mins. Then kneed the dough and make 4 oval shaped dumplings. Drop them into a large pot with boiling water with pinch of salt (2 at a time, because they get at least twice bigger). Boil for about 15-20 mins turning occasionally (they will float so it cooks through). If you stab a skewer stick in, it shouldn’t be sticky. Take it out onto a chopping board and stab with a fork few times (it stops it shrinking). Cut it into slices straight away and spread onto a plate. You can eat them straight away or you can freeze them and eat them later.

Sauce:
fresh dill chopped
700 ml milk
2 tbsp plain flour
2 eggs + boiled eggs to serve with (1-2 per person)
1-2 tbsp of lemon juice
salt
1 tsp honey

Pour around 100 ml into a medium size sauce pan with finely chopped dill and cook on a medium heat for 5 mins. Set about 100 ml of milk on the side and pour rest of it in the saucepan. Cook for another 5 mins. Beat the egg in a little bowl and slowly pour in the saucepan while stirring. The egg should make the sauce a bit thicker. Cook for 2 mins and meanwhile mix the flour into the rest of the milk and pour it in to thicken up. Cook for another few mins and then take off the heat. Season with salt, lemon juice and honey to taste. For this, it has to be off the heat otherwise the lemon juice would create pieces and you don’t want that. Serve with dumplings (potatoes work as well) and with boiled eggs to fill you up more.

Price: £1.20 for the sauce + 40p for dumplings (based on Sainsbury’s prices)
Notes: Very simple and quick dish. I usually make the dumplings one day and leave in the fridge or freezer for a quick dinner another day as the sauce is very quick to make.