German Dumplings with Vanilla Sauce

Ingredients

• 300 g wheat flour type 1050 (+2 tbsp for working)
• 1 cube yeast
• 60 g whole cane sugar
• 500 ml milk (1.5% fat) (150 ml lukewarm)
• 50 g butter
• 3 fresh egg yolks
• 50 g plum jam
• cinnamon powder
• 50 g ground poppy seeds
• 15 g cornstarch (3 tsp)
• 1 vanilla pod
• 50 ml Soy cream

Instructions

1. 1.

   For the dough, put flour in a bowl and make a well in the center. Crumble yeast into it, sprinkle with 30 g sugar and pour 150 ml lukewarm milk over it; stir the yeast with the milk. Cover the pre‑mix and let it rise in a warm place for about 20 minutes.

2. 2.

   Meanwhile melt butter in a pot. Separate 2 eggs (use whites elsewhere). Add butter and egg yolks to the dough, knead, and let rise again for about 20 minutes.

3. 3.

   Divide the dough into four equal pieces, knead vigorously on a lightly floured surface, shape into balls, and let them rise for another 20 minutes.

4. 4.

   Meanwhile mix plum jam with cinnamon. Press a hole into each dough ball and fill it with a little jam. Seal the edges carefully. Let rise for an additional 20 minutes.

5. 5.

   Place a steamer basket in a wide pot and cover the bottom with enough water. Bring to a boil, place the dumplings in the basket and steam for 15–20 minutes.

6. 6.

   For the vanilla sauce, whisk 30 ml milk with cornstarch until smooth in a small bowl.

7. 7.

   Slice the vanilla pod lengthwise, scrape out the seeds. In a small pot, combine vanilla seeds, remaining sugar, and remaining milk; bring to a boil while stirring. Remove from heat, stir in the starch mixture, and return to a boil while stirring again.

8. 8.

   Pour the sauce into a bowl and whisk in soy cream. Stir the remaining egg yolk into the sauce.

9. 9.

   Remove dumplings from the pot and arrange on four plates. Sprinkle with poppy seeds and drizzle vanilla sauce around the dumplings.