Steamed dumpling with jam and vanilla custard

Ingredients

• 780 ml Almond milk, unsweetened
• 15 g Dry yeast
• 60 g Almond flour
• 210 g Whole wheat flour
• 30 g All purpose flour
• 5/8 pcs Egg
• 7 3/4 tsp Stevia powder
• 6 tbsp Plum jam, sugar free, homemade
• 1.2 pcs Egg yolk
• 5/8 pinch Sea salt
• 5/8 pcs Vanilla pod
• 2 3/8 tbsp Poppy seeds, ground

Method

1. Ramp-up the yeast in 3 dl milk.
2. When it is ramped-up combine with the flour mix (350 g whole wheat, 100 g almond flour, 50g all purpose), 4 tsp stevia powder, salt, egg and knead dough, let it rise.
3. After 45 minutes chop the dough to equal parts (about 10 parts, or more if you want smaller dumplings)
4. Fill the dough parts with 1 tbsp unsweetended jam and form dumpling.
5. Steam the dumplings with a steamer, in approximately 10-15 mins.
6. For the custard heat up 1 liter milk, flavour with 4 tsp sweetener and vanilla, thicken with egg yolks..
7. Sprinkle the dumplings with ground poppy seed and sweetener, and serve with the vanilla custard.