Stuffed Dampfnudeln (steamed sweet dumplings) with vanilla sauce

1. To make the vanilla sauce, scrape out the insides of the vanilla bean into a small pot and stir in the cornstarch, sugar, milk and cream. Bring to a boil while stirring continuously.

2. Remove the pot from the stovetop, stir in the egg yolks and melt the chocolate in the sauce while stirring. Keep the sauce warm and give it a stir from time to time.

3. To make the yeast dough: Stir the crumbled yeast, a tablespoon of flour and a teaspoon of sugar into the milk. Then let the dough rise in a warm place, covered, for about 30 minutes until the mixture has almost doubled in bulk.

4. Knead this mixture into a smooth dough with the rest of the flour, sugar, butter, egg and egg yolk. Let the dough rise again in a warm place, covered, for about 30 minutes.

5. Cut each plum in half. Divide the yeast dough into four parts and press one plum half and one teaspoon of poppy seeds into each part. Pull up the edges of the dough around the filling and seal them, forming a dumpling.

6. Grease the Softiera insert with butter and place the stuffed dumplings inside.

7. Pour approx. 150 ml of water into the bigger pot and place the Softiera insert inside it. Place the EasyQuick with the 24 cm sealing ring on top. Heat the pot on highest level up to the steam window, switch to a low level and cook for approx. 15 minutes in the steam area.

8. Remove the EasyQuick once the cooking time is over, remove the Softiera insert and serve the steamed dumplings with the vanilla sauce.