Yoghurt and strawberry dumplings with poppy seed custard
Every country has their style of dumpling. This version has Austrian roots, but while traditionally a type of cream cheese is used for the dough, we went for yoghurt for a lighter feel and slightly tangy flavour. Don’t have strawberries? Stone fruit and other berries are a great alternative.
Ingredients
Dumplings:
- 60 g unsalted butter softened
- 20 g castor sugar
- 1 egg
- 250 g Greek yoghurt full fat
- 90 g plain flour
- 120 g semolina
- 12 small strawberries
Custard:
- 170 ml full cream milk
- ½ vanilla bean
- 2 egg yolks
- 30 g castor sugar
- 10 g poppy seeds
- 30 g Greek yoghurt full fat
Crumbs:
- 10 g unsalted butter
- 50 g desiccated coconut
- 40 g bread crumbs
- 20 g brown sugar
Instructions
Dough:
- In a large bowl, cream 60g butter and sugar, then incorporate egg and yoghurt.
- Add flour and semolina to form a pliable dough. The dough should still be very wet.
- Rest in the fridge for 30-60 minutes.
Custard:
- For the custard, bring milk and the scraped vanilla bean to the boil.
- In a small bowl, whisk egg yolks and sugar. Slowly pour the hot milk into the egg mix while whisking continuously.
- Pour back into the pan, add the poppy seeds, and gently cook until the custard thickens.
- Remove from the heat and let it cool to room temperature.
- Once cooled, stir in the yoghurt.
Crumble:
- To make the crumbs, toast coconut on low heat until fragrant. Remove from the pan.
- Fry breadcrumbs in 10g butter until golden. Let cool for 5 minutes, then mix with brown sugar and toasted coconut.
Assembly:
- Bring a large pot with salted water to the boil.
- Divide the dough into 12 pieces, then fully enclose each strawberry with a piece of dough, shaping round dumplings.
- Carefully drop them into the hot water and gently simmer for 10 minutes until they float to the surface.
- Remove with a slotted spoon, then roll in the prepared crumb mixture.
- Serve with poppy seed custard.