Steamed Dumplings with Plum Sauce

Ingredients

• 115 g butter
• 500 ml milk (1.5% fat)
• 55 g whole cane sugar
• 0.5 cube fresh yeast
• 400 g wheat whole‑grain flour (+ 2 tbsp for handling)
• 100 g wheat flour type 1050
• Salt
• 1 egg
• 700 g plums
• 0.5 tsp ground cinnamon
• 1 pinch ground cloves

Instructions

1. 1.

   Melt 50 g butter with 200 ml milk and 2 tsp sugar over low heat in a pot. Let cool slightly, then crumble in the yeast. Allow the starter to rise for about 15 minutes.

2. 2.

   In a bowl, knead the starter with the flours, a pinch of salt, and the egg into an elastic dough. Cover and let it rise in a warm, draft‑free spot for about 90 minutes.

3. 3.

   Shape the dough into roughly 10 balls, place them on a lightly floured work surface spaced apart, cover, and let rise for another 45 minutes.

4. 4.

   Meanwhile, wash, dry, halve, and pit the plums. Melt 1 tbsp butter in a pan and sauté the plums over medium heat for about 2 minutes. Sprinkle with 1½ tbsp sugar, cinnamon, and cloves. Add 2 tbsp water and let the plums gently caramelize over medium heat for 3–5 minutes.

5. 5.

   Melt the remaining butter in a large pan, pour in the remaining milk, and add the rest of the sugar with a pinch of salt. Place the dough balls loosely in the pan, cover. Cook over high heat for 2–3 minutes, then reduce to low and simmer for 20–25 minutes until the milk evaporates and the dumplings form a crust. Keep the lid down throughout. Carefully lift the steamed dumplings from the pan and serve with plum sauce.