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 bean
• 1 tbsp powdered sugar (for dusting)

Instructions

1. 1.

   Add flour to a bowl, create a well in the center. Mix yeast with 50 g sugar and 250 ml lukewarm milk, pour into the well. Sprinkle a little flour on top and let rise for 30 minutes. Then place 50 g butter pieces on the rim and knead everything into dough. Cover with a cloth and let rise another 30 minutes.

2. 2.

   Shape the yeast dough into a long roll and cut into 10–12 portions. Let rest for an additional 30 minutes.

3. 3.

   Melt remaining butter in a large pot. Add another 50 g sugar and pour in 250 ml milk. Place the dumplings side by side in the pot, seal tightly with a lid. Cook about 30 minutes first on medium heat then low heat until the dumplings absorb all liquid and a crust forms at the bottom of the pot. Do not open the pot during cooking.

4. 4.

   When the dumplings are done baking, carefully remove the lid from the pot without letting any drop fall onto them, otherwise they will collapse.

5. 5.

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

6. 6.

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