German cuisine · Dough, Pasta & Rice

Yeast Dumplings with Vanilla Sauce

Airy yeast dumplings steamed in a pot, served with warm vanilla sauce made from milk, egg yolks and real vanilla pod.

Ingredients · for 4 servings

• 400 g flour
• 1/2 cube fresh yeast (or 7 g dry yeast)
• 200 ml lukewarm milk
• 50 g sugar
• 50 g soft butter
• 1 egg
• 1 pinch salt
• 500 ml whole milk
• 3 egg yolks
• 1 vanilla pod
• 50 g sugar for the cream
• 1 tbsp cornstarch

Instructions

1. Dissolve the yeast with 1 tsp sugar in the lukewarm milk, knead with the flour, remaining sugar, butter, egg and salt for 8 min into a soft dough, and let rise covered for 45 min.
2. Divide the dough into eight pieces, shape into smooth balls and let rise again on a floured cloth for 20 min, until visibly puffed up.
3. Bring 2 cm of salted water with 1 tbsp butter to a simmer in a wide pot, place the dumplings in with space between them and seal tightly with a heavy lid.
4. Steam the dumplings over low heat for 20 min without lifting the lid — they are done when they've puffed up plump and the underside has a light brown crust.
5. For the sauce, bring the whole milk to a boil with the scraped vanilla seeds and the pod, mix the egg yolks with sugar and cornstarch, stir in the hot milk and thicken everything for 2 min while stirring, without letting it boil.
6. Remove the pod, place the hot dumplings in deep bowls and pour the warm vanilla sauce generously over them.