Steamed Dumplings with Vanilla Sauce, Thermomix®: 350 g flour, 3/4 cube fresh yeast, 60 g butter, 1 egg. Knead the dough for 3 minutes on kneading mode, leave to prove for 1 hour, shape into 8 balls and steam for 25 minutes in the Varoma. Served with a vanilla sauce made from egg yolks, double cream and a real vanilla pod. 966 ratings, average 4.93.
Goes well with: Cherry compote and vanilla ice cream.
Steamed Dumplings with Vanilla Sauce, Thermomix®
Ingredients 0 / 13 ✓
- 350 g flour (type 405)
- 3/4 cube fresh yeast
- 60 g sugar
- ½ tsp salt
- 100 g milk
- 1 egg
- 60 g butter
- 500 g water
- 1 vanilla pod
- 250 g milk cold
- 250 g double cream
- 4 egg yolks
- 50 g sugar
Instructions 0 / 7
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1
Mix the dumpling dough.
Add all the ingredients for the steamed dumplings, except the water, to the mixing bowl, knead for 3 minutes / kneading mode, then cover and leave to prove in a warm place for 1 hour.
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2
Shape the steamed dumplings.
Add the water to the mixing bowl, shape the dough into 8 balls and place them in the Varoma. Make sure there is enough space between them for the steam to circulate, as the dumplings will not rise properly otherwise.
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3
Steam the dumplings.
Place the Varoma in position and steam for 25 min / Varoma / speed 1. Empty the mixing bowl.
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4
Scrape the vanilla pod.
Slit the vanilla pod lengthways, scrape out the seeds and add both the seeds and the pod to the mixing bowl.
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5
Cook the vanilla sauce.
Add the milk, double cream, egg yolks and sugar and cook for 7 min / 90°C / reverse direction / speed 2.
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6
Whip the vanilla sauce until frothy.
Remove the vanilla pod and whip for 10 sec / speed 8 until frothy.
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7
Serve.
Serve the vanilla sauce alongside the steamed dumplings.
If you like, place the finished steamed dumplings in a frying pan with a mixture of 120 g milk, 100 g butter and 50 g sugar, and caramelise the bases on a high heat for a few minutes. Be careful, the dumplings can catch and burn quickly in the pan!
Video
Nutrition per serving
3 minutes on kneading mode: everything into the mixing bowl at once
Add 350 g flour (type 405), 3/4 cube fresh yeast, 60 g sugar, 1/2 tsp salt, 100 g milk, 1 egg and 60 g soft butter to the mixing bowl and knead for 3 minutes on kneading mode. The dough should pull away from the sides and be smooth. Cover and leave to prove in a warm place for 1 hour until doubled in size.
Shape 8 balls and leave enough space in the Varoma
Add 500 g water to the mixing bowl. Shape the dough into 8 evenly sized balls and place them in the Varoma. Leave enough space between the balls, as the dumplings will expand during steaming. Place the Varoma in position and steam for 25 minutes at Varoma temperature on speed 1.
Vanilla sauce in the mixing bowl: 15 minutes at 90°C
Once the dumplings are ready, empty the mixing bowl. Slit 1 vanilla pod lengthways, scrape out the seeds and add both to the mixing bowl. Then add 250 g cold milk, 250 g double cream, 4 egg yolks and 50 g sugar and cook for 15 minutes at 90°C on speed 4. The lower temperature matters: above 90°C the egg yolks will curdle and the sauce will turn grainy. Afterwards, remove the vanilla pod and whip for 10 seconds on speed 8 until frothy.
No vanilla pod to hand: homemade vanilla extract or vanilla sugar works too. Our separate vanilla sauce recipe is also a great match.
Caramelised in the pan: the Bavarian way
For dumplings with a golden-brown base: heat 120 g milk, 100 g butter and 50 g sugar in a large frying pan. Place the finished steamed dumplings in the pan and caramelise on a high heat. Watch carefully, the sugar can burn quickly. The caramelised crust makes the dumplings crispy on the outside and fluffy on the inside.
Chocolate, apple, savoury: 3 variations
- Chocolate steamed dumplings: Add 2 tbsp cocoa powder to the flour. Prepare the rest as usual.
- With apple filling: Work diced apples with cinnamon into the centre of each ball before placing them in the Varoma.
- Savoury with cheese: Leave out the sugar in the dough and fold in grated cheese instead.
3 days in the fridge, freeze with vanilla sauce
Steamed dumplings and vanilla sauce keep in the fridge for up to 3 days. Both can also be frozen. To reheat, warm the dumplings briefly in the Varoma or microwave. Reheat the vanilla sauce in the mixing bowl at 70°C on speed 2. Rice pudding, pancakes or lava cake from the Varoma also pair nicely.
More on this topic: You can find operating guides for the Varoma and sensor cooking in the Thermomix® How-To hub, or browse the complete guides overview.
