Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
Plums
Poppy seed butter
Utensils
A bamboo steam basket with two, each lined with baking paper
How it's done
Dough
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.
Plums
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.
Puree
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.
Cook
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.
| Serve with: | Vanilla custard |
|---|---|
| Tip: | Instead of plum puree, use plum jam. |
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