Steamed Yeast Dumplings Filled with Plum Jam, Poppy Seeds and Vanilla Sauce

What you need

• 500 g (4 cups) bread flour, plus extra for dusting
• 7 g (2 1/4 tsp) active dry yeast, 1 sachet
• 750 ml (3 cups) whole milk, 250 ml warm for the dough, 500 ml for the sauce
• 100 g (1/2 cup) caster sugar, 40 g for the dough, 60 g for the sauce
• 1 tsp salt
• 2 large eggs, beaten
• 70 g (5 tbsp) unsalted butter, melted; 40 g goes in the dough, the rest is for brushing
• 200 g (2/3 cup) thick plum jam, Austrian powidl if you can find it
• 4 tbsp poppy seeds, ground if possible
• 3 tbsp icing sugar
• 2 tbsp cornflour
• 2 large egg yolks
• 2 tsp vanilla extract

Method

Restated from the original video

1. 1

   Warm 250 ml (1 cup) of the milk until lukewarm. Stir in the yeast and a pinch of the sugar and leave until foamy, 5-8 min.

2. 2

   In a large bowl, mix the flour, 40 g of the sugar and the salt. Add the yeast milk, the eggs and 40 g of the melted butter and stir into a soft dough.

3. 3

   Knead on a floured surface until smooth and elastic, about 10 min by hand or 5 min with a dough hook.

4. 4

   Return the dough to the bowl, cover and leave somewhere warm until doubled in size, about 1 hour.

5. 5

   Divide the dough into 8 equal pieces. Flatten each into a circle about 10 cm (4 in) wide and put 25 g of jam in the middle.

6. 6

   Pull the edges up over the jam and pinch firmly shut so no jam can leak. Set the dumplings seam side down on a floured tray.

7. 7

   Cover and rest until puffy, 30-40 min.

8. 8

   Meanwhile, heat the remaining 500 ml of milk in a pan until steaming. Whisk the yolks, the remaining 60 g of sugar, the cornflour and the vanilla in a bowl.

9. 9

   Whisk the hot milk into the yolk mixture, pour back into the pan and stir over low heat until thick enough to coat a spoon, 3-4 min. Do not let it boil. Keep warm.

10. 10

    Line a steamer basket with perforated parchment paper and set it over a pan of simmering water. Steam the dumplings in 2 batches, spaced apart, with the lid on for 12-15 min. Do not lift the lid in the first 10 min.

11. 11

    The dumplings are ready when they are risen, springy to the touch and dry on top.

12. 12

    Brush with the remaining melted butter, then dust generously with the poppy seeds and icing sugar.

13. 13

    Serve at once on warm plates with the vanilla sauce poured around.

Imported from deliciousmagazine.co.uk. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.