Steamed Yeast Dumplings with Crisp Golden Bottoms and Vanilla Sauce

What you need

• 500 g (4 cups) all-purpose flour
• 7 g (1 packet) instant yeast
• 50 g (1/4 cup) sugar, for the dough
• 1/2 tsp salt, for the dough
• 250 ml (1 cup) lukewarm milk, for the dough
• 60 g (4 tbsp) butter, softened, for the dough
• 1 large egg
• 1 lemon, zest only
• 300 ml (1 1/4 cups) whole milk, for steaming
• 40 g (3 tbsp) butter, for steaming
• 1 tbsp sugar, for steaming
• 1 pinch salt, for steaming
• 300 ml (1 1/4 cups) whole milk, for the sauce
• 2 egg yolks
• 30 g (2 tbsp) sugar, for the sauce
• 1 tsp vanilla extract

Method

Restated from the original video

1. 1

   Mix the flour, yeast, 50 g sugar and 1/2 tsp salt in a large bowl.

2. 2

   Add the lukewarm milk, softened butter, egg and lemon zest. Stir to a rough dough.

3. 3

   Knead for 8-10 min until smooth and elastic. Cover and leave in a warm place until doubled, about 1 hour.

4. 4

   Divide the dough into 8 equal pieces and shape each into a smooth ball.

5. 5

   Set the balls on a floured board, cover with a towel and rest for 30 min until puffy.

6. 6

   Combine the steaming milk, butter, 1 tbsp sugar and the pinch of salt in a wide pot, 28 cm (11 in), that has a tight lid. Bring to a simmer.

7. 7

   Lift in the dumplings with space between them. Cover at once and cook over low heat for 20-25 min.

8. 8

   Do not lift the lid. Listen for sizzling, which means the milk has evaporated and the bottoms are frying in butter.

9. 9

   Uncover when the sizzle starts. The tops should feel firm and the bottoms should be a deep golden crust.

10. 10

    While the dumplings steam, warm the sauce milk in a small saucepan until steaming. Whisk the yolks with 30 g sugar in a bowl.

11. 11

    Pour the hot milk into the yolks in a thin stream while whisking, then return all to the saucepan.

12. 12

    Stir over low heat until the sauce coats the back of a spoon, 4-5 min. Do not let it boil. Stir in the vanilla.

13. 13

    Serve the dumplings hot, crust side up, with the warm sauce.

Imported from quick-german-recipes.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.