Germknödel with Plum Jam, Poppy Seeds, and Vanilla Sauce

Warm the milk until just lukewarm and dissolve the dry yeast and sugar in it. Add the flour, egg yolk, salt, and 50 g melted butter; knead into a soft, elastic dough for 8–10 minutes.

Cover the bowl and leave the dough in a warm place for 60 minutes, until it has roughly doubled in size.

Turn the dough out onto a lightly floured surface, divide into 8 pieces, and roll each into a thick round. Place 25 g of plum jam in the center of each, gather the edges over the filling, pinch tightly to seal, and place the dumplings seam-side down.

Cover the shaped dumplings with a towel and let rise for another 20–30 minutes.

Pour water into a pot so that it doesn't touch the bottom of the steamer insert. Grease the insert with a little butter, arrange the dumplings with space between them, and cover tightly with a lid.

Steam over high heat for 20 minutes without lifting the lid, or the dough may collapse. Check for doneness: the dumplings should be springy and fully steamed through.

Warm the vanilla sauce. Mix the ground poppy seeds with powdered sugar, pour the vanilla sauce over the hot dumplings, sprinkle with the poppy seed-sugar mixture, and serve immediately.