Even if you’ve never used a steamer before, these steamed plum dumplings are for you.
They’re pillowy, slightly sweet, and filled with bright plum jam, finished with a silky vanilla custard and a sprinkle of nutty poppy seeds—a real winter-warming treat.
Why you’ll love these dumplings
These dumplings are soft, not heavy, and deliver a burst of fruit in every bite.
They’re the kind of dessert that feels nostalgic yet elegant enough to serve to guests.
Ingredients (makes 6 generous dumplings)
For the dough:
250 g all-purpose flour.
50 g fine semolina (adds chew and soft crumb).
7 g instant yeast (1 packet).
10 g sugar and a pinch of salt.
1 large egg, beaten.
200 ml warm milk (or unsweetened almond milk for dairy-free).
50 g unsalted butter, melted and slightly cooled.
For the filling:
6 heaped teaspoons of thick plum jam or reduced plum compote.
Optional: a pinch of cinnamon or grated lemon zest to lift the flavor.
For the vanilla custard:
500 ml milk (dairy or plant-based).
40 g cornstarch.
40 g granulated sugar or a sugar substitute to taste.
1 teaspoon vanilla extract or 1 teaspoon vanilla paste.
To finish:
2 tablespoons finely ground poppy seeds.
Extra butter or oil for the steamer.
Icing sugar or extra jam for drizzling, if desired.
Make the dough — a forgiving enriched dough
Warm the milk to around 38–40°C and whisk in the yeast with the sugar to proof for 5 minutes.
When the mixture is foamy, stir in the beaten egg and melted butter.
Place the flour, semolina, and salt in a mixing bowl and make a well in the center.
Pour in the liquid and mix until a soft dough forms, then knead by hand or with a mixer for 6–8 minutes.
The dough should be smooth, slightly tacky, and elastic.
Cover and let it rise in a warm spot until roughly doubled, about 45–60 minutes.
Divide, fill, and shape — neatness matters for good sealing
Turn the risen dough onto a lightly floured surface and divide into 6 equal pieces.
Flatten each piece into a disk and place 1 heaped teaspoon of plum jam (plus zest or cinnamon if using) in the center.
Pinch the edges closed snugly and roll the seam side down to form a neat ball.
A tight seal prevents leakage during steaming and keeps the dumpling soft and pillowy.
Steaming — the gentle cook that keeps them tender
Prepare a steamer basket lined with parchment or a clean cloth, and brush lightly with butter or oil.
Place the dumplings with a little space between them to allow expansion.
Steam over simmering water for 12–15 minutes on medium heat; avoid a rolling boil so they don’t collapse.
Carefully remove with tongs and brush the bottoms with a touch of butter to prevent sticking and add flavor.
Silky vanilla custard — thickened, not gloopy
Whisk the cornstarch together with a little cold milk to make a smooth slurry.
Heat the remaining milk with the sugar until just below a simmer, then temper the slurry into the hot milk.
Return to the heat and whisk constantly until the mixture thickens and just comes to a simmer.
Remove from the heat and whisk in vanilla; let it cool slightly to thicken further.
Plating and presentation — simple, rustic elegance
Ladle a warm pool of vanilla custard onto each plate and place a steamed dumpling on top.
Sprinkle generously with ground poppy seeds and a light dusting of icing sugar if desired.
Drizzle with a spoonful of warmed jam or a pat of butter for shine and extra indulgence.
Serve immediately for best texture and aroma.
Tips for perfect results
If your dough feels sticky, add flour a tablespoon at a time—avoid overdoing it so dumplings stay tender.
For a richer dough, replace 30–50 ml of milk with full-fat yogurt or use an extra egg yolk.
If jam is very runny, reduce it with a short simmer until thick so it doesn’t leak during steaming.
For mini portions, halve the recipe and steam for 8–10 minutes instead.
Variations to try
Make a nutty version by rolling the finished dumplings in toasted breadcrumbs browned in butter before serving.
Switch the filling to apricot or sour cherry jam for a different fruit profile.
For an extra cozy note, sprinkle a little ground clove or cardamom into the custard.
If you enjoy enriched doughs, you might like learning more technique from a brioche-style guide such as the homemade brioche bun recipe for inspiration.
Storage and reheating
Store leftover dumplings in an airtight container in the fridge for up to 2 days.
Reheat gently in a steamer for 4–6 minutes or microwave briefly under a damp paper towel to retain moisture.
Custard will thicken in the fridge; reheat gently on the stovetop while whisking in a splash of milk to restore pourable consistency.
Avoid boiling the custard during reheating to prevent curdling.
Pairings and serving suggestions
These dumplings are wonderful with a cup of strong tea or spiced coffee for a cozy afternoon treat.
Serve as a decadent breakfast-for-dessert, or make them part of a relaxed weekend brunch.
If you enjoy jam-forward treats, try lighter jam bites like the 5-ingredient air fryer jam donut holes for a playful twist.
For a pastry-forward alternative using jam, the technique in the homemade puff pastry apple tart can be adapted for a jam swirl.
FAQ — Quick answers for common questions
Can I use active dry yeast instead of instant yeast?
Yes—proof active dry yeast in the warm milk first and use about 25% more by weight for best rise.
Adjust timing as it may take slightly longer to double.
Is there a gluten-free option?
You can experiment with a blend of gluten-free flour and xanthan gum, but texture will differ.
Semolina contributes chew, so consider adding a small spoon of cooked, mashed potato for softness.
How do I stop the jam from leaking?
Use thick jam or reduce it by simmering gently before filling.
Pinch seams tightly and roll the seam side down in the steamer.
Can I make the custard ahead?
Yes—make the custard up to 48 hours ahead and reheat gently while stirring in a splash of milk.
Cover the surface with plastic wrap to prevent a skin forming.
What if my dumplings are dense?
Under-kneading or insufficient proofing can cause density.
Knead until elastic and allow the dough to double in a warm spot before shaping.
If you’re inspired by classic comfort desserts and seasonal fruit, these steamed plum jam dumplings deliver warmth, nostalgia, and an elegant finish that’s easy to master.
Try a batch this weekend and enjoy one warm with custard and poppy seeds—simple, soulful, and absolutely delicious.
Steamed Plum-Jam Dumplings with Vanilla Custard & Poppy Seeds
Ingredients
Dough
- 250 g all-purpose flour
- 50 g fine semolina (or fine corn semolina) adds chew and soft crumb
- 7 g instant yeast 1 packet
- 10 g granulated sugar
- 1 pinch salt
- 1 large egg beaten
- 200 ml warm milk or unsweetened almond milk for dairy-free
- 50 g unsalted butter melted and cooled
Filling
- 6 tsp thick plum jam (reduced or strained) heaped teaspoons, thick jam reduces leaking
- optional ground cinnamon or lemon zest small pinch to lift flavor
Vanilla Custard
- 500 ml milk dairy or plant-based
- 40 g cornstarch for custard thickening
- 40 g granulated sugar adjust to taste or use substitute
- 1 tsp vanilla extract or 1 tsp vanilla paste
Finish
- 2 tbsp ground poppy seeds for garnish
- as needed extra butter or oil for greasing steamer
- optional icing sugar for dusting
Instructions
Dough Preparation
- Warm the milk to about 38–40°C and whisk in the sugar and instant yeast. Let stand 4–5 minutes until foamy, then stir in the beaten egg and melted butter.
- Place the flour, semolina, and salt in a mixing bowl and make a well. Pour in the liquid and mix until a soft dough forms, then knead by hand or with a mixer for 6–8 minutes until smooth and elastic.
- Shape the dough into a ball, place it in a lightly oiled bowl, cover, and let it rise in a warm spot until roughly doubled, about 60 minutes.
Filling & Shaping
- Turn the risen dough onto a lightly floured surface and divide into 6 equal pieces. Flatten each piece into a disk and place one heaped teaspoon of thick plum jam in the center, adding a pinch of zest or cinnamon if desired.
- Pinch the edges closed tightly, ensuring there are no gaps, and roll the seam side down to form a neat ball. A tight seal prevents leakage during steaming.
Steaming
- Line a steamer basket with parchment or a clean cloth and lightly brush with butter or oil. Place dumplings with space between them to allow expansion.
- Steam over simmering water for 12–15 minutes on medium heat, avoiding a hard rolling boil so dumplings stay tender. Remove carefully with tongs and brush the bottoms with a little butter to prevent sticking.
Vanilla Custard
- Whisk the cornstarch with a couple of tablespoons of cold milk to form a smooth slurry before heating.
- Heat the remaining milk with the sugar until just below simmering. Temper the cornstarch slurry into the hot milk, return to gentle heat and whisk constantly until the mixture thickens and comes to a simmer.
- Remove from the heat, whisk in vanilla, and allow the custard to cool slightly to thicken to a pourable consistency.
Serving & Storage
- Ladle a warm pool of vanilla custard onto each plate and place a steamed dumpling on top. Sprinkle generously with ground poppy seeds and dust with icing sugar if desired.
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a steamer for 4–6 minutes or warm the custard on the stovetop with a splash of milk to restore consistency.
Notes
- Use thick, reduced plum jam to avoid filling leakage; simmer loose jam briefly to thicken if necessary.
- If you prefer dairy-free, use unsweetened almond milk for both the dough and custard; adjust richness by adding a little extra butter or an egg yolk to the dough.
- Cover custard surface with plastic wrap to prevent a skin forming when chilling.
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