Zubereitung

1. 1

   Stir the lukewarm milk with the yeast and a teaspoon of sugar. Knead with the flour, remaining sugar, soft butter, egg and salt into a smooth, supple yeast dough.

2. 2

   Cover the dough and let it rise in a warm place until it has clearly doubled in size.

3. 3

   Divide the dough into four portions, flatten each one, place a spoonful of plum jam in the centre and seal into smooth dumplings. Let them rest briefly again.

4. 4

   Steam the dumplings in a covered steamer basket over gently simmering water until they are plump, risen and cooked through.

5. 5

   For the sauce, heat the milk with vanilla sugar. Whisk the egg yolks, sugar and cornstarch, stir them in and let the sauce thicken to a creamy consistency while stirring.

6. 6

   Pour the warm vanilla sauce over the dumplings and dust generously with ground poppy seeds and icing sugar.