Steamed dumpling with wine cream

Ingredients for 4 servings:

• 500 g flour
• 30 g yeast
• 250 ml milk
• 100 g sugar
• 2 eggs
• 100 g butter
• 1 pinch of salt
• 4 egg yolks
• 2 eggs
• 320 g sugar
• 1 tbsp cornstarch
• 1 liter of wine

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Make yeast dough and let it rise for at least 2-3 hours (the longer, the fluffier the dumplings will be). Shape the dumplings (I always make them about the size of a tennis ball) and let them rise again on a floured board. In a non-stick pan (with a tight-fitting lid, a roasting pan, or a pizza pan with a lid), add 1 tbsp. butter, 1/2 tsp. salt, and 1 cup of water and bring to a boil. Add the dumplings (leave space; they’ll rise well). Set the stovetop to medium heat and bake for 20 minutes. When the water has evaporated, you’ll hear the famous “sizzling” sound, and they’re done. If you’re still unsure, you can lift the lid after 10 minutes and check; nothing will happen; they won’t collapse, and their shape will remain intact. If you like, you can bake them on both sides. Now for the wine cream: I always make it the day before. Combine the sugar and eggs, add the cornstarch, and a little wine, and mix everything well. Pour the wine (I always use red wine; the color looks great) into a tall saucepan (it will expand as it cooks) and add the egg mixture. Whisk until the wine cream has boiled. Let the wine cream cool. Vanilla cream is a great addition to the steamed dumplings for kids.