Directions

1. 1

   Warm 150ml milk until it reaches body temperature (about 37°C/160°F)—lukewarm to the touch but not hot, as excessive heat will kill the yeast. Stir in 1 teaspoon of the caster sugar and the instant dried yeast. Set aside in a warm place for 10 minutes until the surface becomes foamy with bubbles.

2. 2

   In a large bowl, combine the flour, remaining caster sugar (about 89 grams), beaten egg, melted butter, and the activated yeast mixture. Mix with a wooden spoon until shaggy, then switch to your hands and knead until the dough comes together into a cohesive ball. Transfer to a lightly floured surface and knead for about 5 minutes until smooth, elastic, and springy to the touch.

3. 3

   Place the dough into a greased bowl, cover tightly with plastic wrap, and let it rise in a warm, draft-free spot for 1 hour until it has roughly doubled in size.

4. 4

   While the dough is rising, prepare the vanilla sauce. Pour 500ml whole milk into a saucepan, add the vanilla pod seeds, and gently warm the mixture over medium-low heat. In a separate bowl, whisk together the egg yolks and 100g sugar until pale. Slowly pour the warm milk into the egg yolk mixture while whisking constantly, then return everything to the saucepan over low heat. Stir continuously for up to 20 minutes until the sauce thickens and reaches 160°F (71°C) on an instant-read thermometer. If you prefer to speed up thickening, mix the cornflour with a splash of cold water to form a slurry, add it to the sauce, and cook until the desired consistency is reached. Set aside to cool slightly.

5. 5

   Just before the dough finishes rising, prepare the poaching liquid. Combine 250ml whole milk, 50g sugar, and 50g butter in a large saucepan or deep frying pan with a tight-fitting lid. Heat gently, stirring occasionally, until the butter melts and the sugar completely dissolves. Keep the heat low.

6. 6

   Divide the risen dough into 8 equal portions. Shape each into a smooth ball by gathering the edges underneath to create a neat top surface. Place all 8 dumplings gently into the warm poaching liquid, ensuring they rest on the bottom of the pan with space between each one. Cover the pan with its lid and keep the heat low so the liquid barely simmers. After 25 minutes, remove the lid and gently test the tops of the dumplings—they should feel firm to the touch. If still soft, continue cooking for a few more minutes. Once firm, remove the lid and cook uncovered for a final 5 minutes, allowing any remaining liquid to evaporate and the dumpling bases to turn golden brown. Serve the warm dumplings with the vanilla sauce spooned over the top.