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Dumplings with poppy seed butter
50 m active | 3 h 15 m total
Nutrition facts per serving:
  • Energy in kcal about 519
  • Fat about 24g
  • Carbohydrates about 63g
  • Protein about 11g
This is needed
This is needed for 4 people
  • 200 g white flour
  • 0.25 tsp salt
  • 2 tbsp sugar
  • 0.25 cube yeast (approx. 10 g)
  • 1 egg
  • 0.75 dl milk
  • 20 g butter
  • 150 g frozen plums
  • 1 organic lemon
  • 1 tbsp sugar
Poppy seed butter
  • 50 g butter
  • 1 tbsp icing sugar
  • 2 tbsp blue poppy seeds
  • A bamboo steam basket with two, each lined with baking paper
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And that's how it's done
And that's how it's done
Mix the flour, salt and sugar in a bowl. Crumble the yeast, mix in. Beat the egg, add with the milk, mix, knead for approx. 5 mins. Cut the butter into pieces, add, knead for approx. 5 mins. until you have a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
Defrost the plums, cut into pieces, place in a pan. Grate in a little lemon zest, squeeze out 1 tbsp of juice, add with the sugar.
Mix the plums in the pan, bring to the boil. Reduce the heat, cover and simmer for approx. 10 mins. until soft, puree and leave to cool.
Shape the dumplings
Divide the dough into 4 portions, flatten slightly. Fill each dumpling with 1½ tbsp of plum puree, seal well, shape into a ball.
Place the dumplings in the two prepared baskets, cover and leave to rise again for approx. 30 mins.
Place the steamer basket (with both levels) in a wide pan. Fill with water until just below the bottom of the basket, cover the dumplings and cook over a medium heat for approx. 25 mins.
Poppy seed butter
Melt the butter in a pan. Add the icing sugar and poppy seeds, mix. Plate up the dumplings, drizzle with the poppy seed butter, serve warm.

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