Dumplings with vanilla sauce and poppy seeds

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

Ingredients (serves 4)

  • Yeast dumplings 8 pcs.

Vanilla sauce

  • Sugar 60 g
  • Cream 30% 200 ml
  • Milk 3.2% 100 ml
  • Potato starch 1 tsp
  • Vanilla stick to taste
  • Poppy seeds 2 tbsp


  • Mix egg yolks with sugar in a bowl.
  • Heat up cream with milk and pour into egg yolks.
  • Pour the mixture back into the saucepan and cook over a very low heat for about 5-6 minutes.
  • Cut vanilla pods lengthwise, scrape out the seeds and add to the simmering sauce.
  • Combine potato starch with a little milk (approx. 2-3 teaspoons), stir well and pour into the sauce.
  • Steam the potato dumplings in the oven for 7 minutes on the Steam cooking / P01S cycle.
  • Serve dumplings warm topped with vanilla sauce and sprinkled with poppy seeds.

Chef's suggestion:

When preparing the vanilla sauce, remember not to bring it to a boil. Stir vigorously until it has the consistency of pudding. You can replace the vanilla pod with half a teaspoon of natural extract or a packet of approx. 8g of real vanilla sugar.

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FullSteam oven