Dumplings with poppy seeds and poppy seeds

Plumpy dumplings filled with plum jam, served sprinkled with ground poppy seeds mixed with sugar, topped with melted butter.

Ingredients:

500 g of coarse flour 300 g plum jam mixed with rum 50 g of caster sugar 50 g butter + for pouring 50 g ground poppy 15 g of ground poppy 2 pcs of egg 50 ml milk 1-2 tbsp of powdered sugar pinch of salt

Procedure:

1. Stir 1 teaspoon of sugar into the slightly warmed milk and crumble in the yeast
2. Let the yeast rise for 10 minutes and then stir in the semi-coarse flour, eggs, butter, salt, remaining milk and sugar and knead into a smooth dough which you leave in a warm place to double in volume
3. Then divide the dough into 6 parts, flatten each part with the palm of your hand to the size of a small plate, put a large spoonful of the pudding in the middle and join the dough so that the pudding does not bubble up anywhere and cannot flow out, and let it rise again for 20 minutes
4. Bring water to the boil in a saucepan lined with a steamer and gradually steam the dumplings – it will take about 10-15 minutes each time, then pierce the cooked dumplings 5. Serve sprinkled with poppy seeds mixed with icing sugar, topped with melted butter and vanilla sauce.