Steamed Plum-Jam Dumplings with Vanilla Custard & Poppy Seeds
These pillowy steamed plum-jam dumplings topped with a silky vanilla custard and crunchy poppy seeds are a cozy winter dessert that’s easy to master at home. Made with an enriched, slightly sweet dough and thick plum jam, the dumplings steam to soft perfection and are finished with a smooth custard for an elegant, nostalgic treat perfect for brunch or dessert.
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.