for 4 person

Dough

200 g	white flour
¼ tsp	salt
2 tbsp	sugar
¼ cube	yeast (approx. 10 g)
1	egg
¾ dl	milk
20 g	butter

Plums

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

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.

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