Ingredients for the steamed dumplings
- 400g of flour
- ½ teaspoon of salt
- 30g of brown sugar
- 20g of yeast, crumbled
- ½ a lemon, grated peel
- 40g of soft butter
- 175ml of milk
- 1 egg, beaten
Preparing the steamed dumplings
For the steamed dumplings, mix all the ingredients together and kneed into a smooth dough. Cover and leave to rise for 1.5 hours atroom temperature.
Ingredients for the filling
- 100g of cream cheese
- 50g of dried apricots, finely diced
- ½ a lemon, grated peel
Preparing the filling
For the filling, mix all the ingredients together.
Ingredients for the milk
- 200ml of milk
- 2 tablespoons of brown sugar
- 40g of butter
Preparing the milk
Bring the milk with all the remaining ingredients to the boil then leave to stand for 15 minutes.
Ingredients for the vanilla sauce
- 500ml of full milk
- 500ml of cream
- 100g of sugar
- 2 vanilla pods
- 8 egg yolks
Preparing the vanilla sauce
Bring the milk, cream and three tablespoons of sugar with the scraped out vanilla pods and the pulp to the boil. Remove from the heat and leave to stand for 10 minutes. Remove the vanilla pods. Beat the egg yolks with the remaining sugar until creamy then stir in the vanilla milk gradually. Pour the mixture back into the pan and heat gently, stirring continuously until the sauce thickens. Pour into a suitable dish or serve immediately.
Final stage the steamed dumplings
Divide the dough into eight pieces of equal size, press flat, cover each piece with one tablespoon of the cream cheese filling and fold the dough inwards around it. Put the steamed dumplings into the greased mould with the seams facing downwards, pour the milk over them and bake in a pre-heated oven for 20 minutes at 200 °C.
Cooking level
With pre-heat
20 minutes | hot air setting at 200 °C