Mix the crumbled yeast in the lukewarm milk, add it to a bulge in the sifted flour and work it into a dough together with the sugar, lemon zest, eggs, 1 pinch of salt and half of the butter. Cover with a kitchen towel and let rise in a warm place for 1 hour.
Then knead one more time, form dumplings and fill each dumpling with some powidl.
Place the dumplings on a floured wooden board and let rise until the surface is smooth. This will take about 20 minutes.
Bring water to a boil in a large saucepan.
Place the dumplings in a strainer insert and hang it in the boiling pot. They should cook in the steam and not hang into the water. Put the lid on and cook until tender, about 20 minutes.
Melt the remaining butter, mix it with poppy seeds and a little sugar and pour this mixture over the hot dumplings.
Preparation Tip:
If you like, serve vanilla sauce with it.
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