Material: 1 saucepan, suitably large, with lid, 1 colander or possibly sieve of suitable size, 1 wet kitchen towel Put the flour in a sufficiently large bowl and press a bulge in the middle. Add the yeast, sugar and a little milk and mix well, preferably with a wooden spoon, then knead with your hands. Cover the bowl with a tea towel and let the dough rise in a warm place for fifteen minutes.
Later add the softened butter and salt, mix well with the dough, adding egg  and the rest of the milk (adjust the milk mass!) and knead everything together to form a loose, smooth dough. Let rise for another twenty minutes.
Dust a surface with flour, roll out the dough on it, not too thin. Divide into squares and let them rise again briefly.
Boil water in a suitable saucepan, spread the sieve/strainer with a damp dishcloth and place the yeast dumplings on it. Put the lid on and steam the dumplings for about fifteen minutes.
If necessary, keep the finished dumplings warm in the oven at low heat.
When serving, sprinkle with sugar and cinnamon and serve with plum compote.
 Egg is not absolutely necessary, can also be omitted: Matter of taste!