Dissolve the yeast in half of the lukewarm milk.

Add some flour and stir.

Sprinkle some flour on top, cover, and let the starter dough rise for 20 minutes.

Put the rest of the flour in a bowl.

Knead with the starter dough, butter, eggs, the rest of the milk, granulated sugar, a dash of salt, and lemon zest to form smooth dough.

Cover and let rise for 30 minutes in a warm place.

Roll the dough out on a floured work surface to about ½ in (1.

5 cm) thick and cut into 2¾ in (7×7 cm) squares.

Spoon plum jam onto the middle of each square, close the dumplings, and roll into smooth balls in your hands.

Place on a floured surface, cover with a towel, and let rise again, until they have nearly doubled in size.

Bring salt water to boil in a large pot.

Place the dumplings in the simmering water and let them steep more than boil.

Place the lid of the pot on top while they are simmering, slightly ajar.

After 10 minutes, remove the lid and turn the dumplings.

Cook for another 5 minutes, then remove and immediately poke 2–3 holes with a needle so that they do not collapse.

Place in a casserole dish brushed with melted butter and place in an oven preheated to a low heat until all the dumplings are cooked.

Drizzle the dumplings in melted butter and dust with poppy and confectioner’s sugar.