How to Make a Giant Jam-Filled Steamed Dumpling | Germknödel

plum jam

🥗Healthier: fruit puree

💰Cheaper: apricot jam

Fruit puree offers a lower sugar option while apricot jam is often less expensive.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients, while bread flour can be cheaper.

Mix cold milk, yeast, salt, sugar, egg yolk, vanilla syrup, lemon zest, and soft butter in a bowl.

Mix well to dissolve salt and sugar, then add strong white bread flour.

Use a dough scraper to mix until no dry flour remains, then knead for 3-4 minutes until smooth.

Place the dough in a bowl and let it ferment for about 2 hours until doubled in size.

Divide the dough into two equal pieces and pre-shape each piece by flattening and folding.

Let the dough balls rest for 30 minutes to relax the gluten.

Roll out the dough balls to make the edges thinner and the center thicker.

Fill each dough disc with about 2 tablespoons of thick plum jam and pinch to seal.

Place the filled buns on parchment paper squares to prevent sticking.

Let the buns proof for about 1 hour until puffed up.

Prepare the vanilla sauce by whisking together cornstarch, sugar, and egg yolk, then adding double cream and milk.

Heat the sauce on the stove about 5 minutes before the buns are done steaming.

Steam the buns in a preheated bamboo steamer for about 15 minutes.

Serve the buns topped with the vanilla sauce and sprinkle with ground poppy seeds and icing sugar.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens