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STEAMED PRUNE DUMPLINGS WITH POPPY SEED TOPPING AND VANILLA SAUCE (CREME ANGLAISE)

By Delicious Recipes!Posted on
STEAMED PRUNE DUMPLINGS WITH POPPY SEED TOPPING AND VANILLA SAUCE (CREME ANGLAISE)

STEAMED PRUNE DUMPLINGS WITH POPPY SEED TOPPING AND VANILLA SAUCE (CREME ANGLAISE)

These fluffy steamed prune dumplings are a traditional, comforting dessert. Filled with rich prune jam, topped with buttery poppy seeds and sugar, and served with a smooth vanilla sauce, they are a delightful treat perfect for special occasions or anytime you crave a sweet indulgence.

πŸ•’ Prep Time: 1.5 – 2 hours (including rising)

🍳 Cook Time: 12 minutes steaming
🍽️ Yields: 12 dumplings

Ingredients

Dough:

  • 400 g all-purpose flour
  • 40 g sugar
  • Β½ tsp salt
  • 1 packet dry yeast (8 g)
  • 1 packet vanilla sugar (bourbon vanilla recommended)
  • 2 eggs (room temperature)
  • 60 g melted butter
  • 80 ml warm milk
  • 60 ml warm water

Topping:

  • 50 g poppy seeds
  • 50 g sugar
  • A little melted butter (for brushing)

Vanilla Sauce (Creme Anglaise):

  • 6 egg yolks
  • 500 ml milk
  • 100 g sugar
  • Β½ vanilla pod (split and scraped)

Filling:

  • 1 jar (350 g) prune jam (silvoita or similar)

Instructions

  1. Combine flour, sugar, and salt in a large bowl.
  2. In a separate bowl, beat eggs and mix with warm milk, warm water, and melted butter.
  3. In a bread machine or mixing bowl, place the egg mixture, sprinkle dry yeast and vanilla sugar on top, then cover with flour mixture. Use the dough and rising program.
    Alternatively, knead dough by hand and let rise in a warm place for 1 hour.
  4. While dough rises, grind poppy seeds with sugar in a coffee grinder until fine.
  5. Prepare the vanilla sauce: beat egg yolks in a saucepan. Heat milk with sugar and vanilla pod on low until just simmering. Slowly temper the hot milk into the yolks, whisking continuously. Return mixture to low heat and cook, stirring constantly for about 5 minutes, until sauce thickens enough to coat the back of a spoon. Remove from heat and cool in a cold water bath, stirring until completely cooled. Strain if desired.
  6. Turn dough out onto a floured surface, knead lightly, and divide into 12 equal pieces (~60 g each).
  7. Flatten each piece into a disc. Place a tablespoon of prune jam in the center. Fold edges up to seal jam inside, shaping into smooth balls with the seam side down.
  8. Cover dumplings with plastic wrap and let rest 15-20 minutes.
  9. Set up a steamer or steaming system: use a wide pot with a heatproof bowl and a plate above the water level, buttering the plate to prevent sticking. Bring water to a boil.
  10. Place dumplings spaced apart on the buttered plate; steam covered for 12 minutes.
  11. To serve: pour vanilla sauce to cover the bottom of each plate, place a dumpling on top, brush generously with melted butter, and sprinkle with the poppy seed and sugar mixture.

πŸ’‘ Tips

  • Use warm liquids for better yeast activation.
  • Temper hot milk slowly into egg yolks to avoid curdling the sauce.
  • Butter the steaming surface well to prevent sticking.
  • Serve dumplings warm with plenty of sauce and topping for best flavor.

🍽️ Perfect For

  • Traditional Eastern European desserts
  • Festive family gatherings
  • Elegant homemade treats

πŸ“ Final Thoughts

These steamed prune dumplings offer a luscious combination of soft dough, sweet jam filling, rich vanilla sauce, and crunchy poppy seed topping. A timeless dessert that impresses with both flavor and presentation.