Steamed dumplings with plum sauce

Ingredients for 6 servings:

• 500 g flour
• 2 packets of yeast (dry yeast)
• 250 ml milk
• 3 eggs
• 50 g butter
• 1 packet of vanilla sugar
• 50 g sugar
• 1 pinch of salt
• 500 g plum(s)
• 200 g sugar
• 2 cl rum
• 200 ml water
• ½ tsp cinnamon
• 2 carnations
• 200 ml milk
• 1 packet of vanilla sugar
• 50 g butter

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

Dough: Mix flour with dried yeast, vanilla sugar, sugar, and salt. Heat butter and milk and knead into the flour, then add eggs. Cover and let rise for about 1 hour. Sauce: Wash and pit the plums and heat them in a saucepan. When they have absorbed enough water, deglaze with rum and add the sugar (a little more or less depending on the acidity of the plums). Add water and continue to simmer until the mixture thickens. Season with cloves and cinnamon. Heat the remaining milk with butter and vanilla sugar in a large saucepan. Form 10-12 balls from the kneaded dough and place them in the pan (in two batches, depending on the size of the pan). Keep the lid closed and cook the dumplings at a gentle simmer for 15 minutes. Use a slotted spoon to remove the finished dumplings from the pan. A delicious crust of milk and sugar will form on the dumplings while cooking.