To prepare these delicious plum jam dumplings, start by gathering all the necessary ingredients. You will need butter, milk, flour, sugar, salt, eggs, and yeast. The first step is to put the ingredients into the bread machine in a specific order: start with the melted and cooled butter, then add the lukewarm milk in which you have dissolved the sugar and salt. Continue with the sifted flour, the egg, and finally incorporate the dry yeast. If you prefer to use fresh yeast, it is advisable to soften it with the sugar from the recipe and dissolve it in a little lukewarm milk from the total amount.
After you have added all the ingredients, set the dough program on the bread machine. If you do not have a bread machine, do not worry, you can proceed manually. Rub the yeast with the sugar, dissolve it in the lukewarm milk, and incorporate a few tablespoons of flour, leaving the mixture covered to rise.
Once the yeast is activated, pour it over the sifted flour, add the egg, and mix well. Add the melted and cooled butter, the salt, and knead the dough until it becomes smooth and elastic, not sticky. If necessary, you can add a few tablespoons of lukewarm milk to achieve the desired consistency. Once the dough is ready, place it in a bowl greased with a little oil, cover it well, and let it rise in a warm place until it doubles in volume.
After the dough has risen, remove it to the work surface and portion it into four equal parts or according to the desired size of the dumplings. Roll each portion into a thin sheet, forming circles with a diameter of about 10 cm. Place 2-3 tablespoons of plum jam in the center, then pinch the edges over the filling and form compact balls. Place the dumplings on a baking tray lined with parchment paper, seam side down.
Let the dumplings rise again, covered with plastic wrap, for about 30 minutes in a warm place until they double in volume. Meanwhile, prepare a pot for steaming the dumplings: fill a pot with water up to 1/3 of its height, place a sieve that fits in the pot without touching the water, and cover with a lid.
Once the dumplings have risen, place them in the sieve, cover with the lid, and let them steam for 1.5 - 2 hours, or until they become fluffy and well cooked. While the dumplings are steaming, melt the butter in another pot, add the ground poppy seeds, and stir over low heat until the ingredients are homogeneous.
Once the dumplings are ready, generously pour the butter and poppy seed mixture over them and sprinkle with plenty of vanilla powdered sugar. These dumplings are best served warm, when the plum jam filling is soft and delicious, providing a perfect contrast to the fluffy texture of the dough. Enjoy them with loved ones, savoring every bite!
After you have added all the ingredients, set the dough program on the bread machine. If you do not have a bread machine, do not worry, you can proceed manually. Rub the yeast with the sugar, dissolve it in the lukewarm milk, and incorporate a few tablespoons of flour, leaving the mixture covered to rise.
Once the yeast is activated, pour it over the sifted flour, add the egg, and mix well. Add the melted and cooled butter, the salt, and knead the dough until it becomes smooth and elastic, not sticky. If necessary, you can add a few tablespoons of lukewarm milk to achieve the desired consistency. Once the dough is ready, place it in a bowl greased with a little oil, cover it well, and let it rise in a warm place until it doubles in volume.
After the dough has risen, remove it to the work surface and portion it into four equal parts or according to the desired size of the dumplings. Roll each portion into a thin sheet, forming circles with a diameter of about 10 cm. Place 2-3 tablespoons of plum jam in the center, then pinch the edges over the filling and form compact balls. Place the dumplings on a baking tray lined with parchment paper, seam side down.
Let the dumplings rise again, covered with plastic wrap, for about 30 minutes in a warm place until they double in volume. Meanwhile, prepare a pot for steaming the dumplings: fill a pot with water up to 1/3 of its height, place a sieve that fits in the pot without touching the water, and cover with a lid.
Once the dumplings have risen, place them in the sieve, cover with the lid, and let them steam for 1.5 - 2 hours, or until they become fluffy and well cooked. While the dumplings are steaming, melt the butter in another pot, add the ground poppy seeds, and stir over low heat until the ingredients are homogeneous.
Once the dumplings are ready, generously pour the butter and poppy seed mixture over them and sprinkle with plenty of vanilla powdered sugar. These dumplings are best served warm, when the plum jam filling is soft and delicious, providing a perfect contrast to the fluffy texture of the dough. Enjoy them with loved ones, savoring every bite!
Ingredients
-50 g butter, melted and cooled -200 ml milk, warm -2 tablespoons sugar -1 pinch of salt -500 g flour, sifted -1 egg -10 g dry yeast / 25 g fresh yeast Others: -plum jam -100 g butter + 50 g ground poppy seeds (or to taste) -vanilla powdered sugar