Savoury steamed dumplings with tomato sauce

Mix flour and salt together in a bowl. Dissolve the yeast in some milk and add to the flour with the remaining milk, the Emmentaler AOP, butter and egg. Knead together to make a smooth dough. Cover the dough with a damp cloth, leave in a warm place for about an hour until doubled in size.

Mix together all the ingredients for the creamy mix. Pour half of it into a gratin dish (about 20×30 cm). Form 8 balls from the dough and place in the creamy mix. Leave to prove for 20 minutes.

Bake in the lower half of the oven at 200 degrees for 20 minutes. Using a wooden spoon or spatula separate any balls which have stuck together, pour in the remaining creamy mix. Bake for a further 5-10 minutes in the top half of the oven.

Finely chop the onion and garlic, sweat in oil. Add the tomato puree and tomatoes, cook for about 20 minutes. Season with oregano, sugar, salt and pepper.