Dumplings with plum sauce

  • Fullsteam Oven
  • Cooking cycle: P01S / S01 / Steaming
  • 20 min
  • Vege

Ingredients (serves 4)


  • Fresh yeast 40 g
  • Sugar 15 g
  • Milk 3.2% 300 ml
  • Coarse ground flour 500 g
  • Stale bread rolls 2 pcs.
  • Eggs 2 pcs.
  • Salt 5 g

Plum sauce

  • Blackcurrant juice 300 ml
  • Plums (can be frozen) 400 g


  • 18% sour cream
  • Mint 4 leaves



  • Mix yeast with sugar, add a little milk and flour until it has the consistency of pancake batter. Keep the leavened dough in a warm place for 20 minutes.
  • Sieve flour into a bowl, add finely diced bread crumbs, the rest of the milk, eggs and finally a pinch of salt and the leavening.
  • Knead a dough (add a little flour if necessary) and leave it to rise for 20 minutes.
  • Form the dough rolls and then cook them in the oven for 20 minutes on the Steaming/P01S cycle.

Plum sauce

  • Put all the sauce ingredients into a saucepan and cook over a low heat to the desired consistency.
  • Serve the dumplings hot with the plum sauce and a spoonful of sour cream, garnished with mint.

Chef's suggestion:

If you do not have fresh yeast, use about 18.5g of dry yeast instead. 

See other recipes for
FullSteam oven