Steamed Dumplings with Vanilla Sauce

Ingredients

• 500 g flour
• 1 cube fresh yeast (42 g)
• 115 g sugar
• 750 ml milk (3.5% fat)
• 100 g butter
• 1 egg yolk
• 1 tbsp Cornstarch
• 1 vanilla pod
• 1 tbsp powdered sugar (for dusting)

Instructions

1. 1.

   Place the flour in a bowl and press a well into the center. Mix the yeast with 50 g of sugar and 250 ml lukewarm milk, then pour it into the well. Sprinkle a little flour over the mixture and let rise for 30 minutes. Then add 50 g butter pieces to the rim and knead everything into a dough. Cover with a cloth and let rise again for 30 minutes.

2. 2.

   Shape the yeast dough into a long roll and divide it into 10–12 portions. Let them rise for another 30 minutes.

3. 3.

   Melt the remaining butter in a large pot. Add an additional 50 g of sugar and pour in 250 ml milk. Place the dumplings side by side in the pot, seal the lid tightly. Cook about 30 minutes first on medium heat, then on low heat until the dumplings have absorbed all liquid and a crust has formed at the bottom of the pot. Do not open the pot while cooking.

4. 4.

   When the dumplings are finished baking, carefully remove the lid from the pot so that no drops fall onto them, otherwise they will collapse.

5. 5.

   Simultaneously whisk the egg yolk with the remaining sugar, cornstarch and about 50 ml milk. Split the vanilla pod, scrape out the seeds and add both the seeds and pod to the remaining milk; bring to a boil. Remove from heat and let stand covered for about 15 minutes. Remove the pod. Stir in the whisked egg yolk, return the pot to the stove and gently warm (do not boil) while stirring until the sauce thickens.

6. 6.

   Dust the dumplings with powdered sugar and serve with vanilla sauce as desired.