Steam Oven Recipe: Steamed Fruit Dumplings with Coconut Sauce

Steamed Fruit Dumplings with Coconut Sauce

Steamed fruit dumplings are a delightful comfort food, often found in Central and Eastern European cuisines, where they are known as Knedle or Germknödel. What makes them truly special, especially when prepared in a steam oven, is their incredibly light and fluffy texture. The gentle, even heat of steaming ensures the dough cooks through without drying out, resulting in a pillowy exterior that perfectly encases a burst of warm, tender fruit. Paired with a luscious coconut sauce, this recipe offers a modern, tropical twist on a traditional favourite, transforming a simple dessert into an elegant, melt-in-your-mouth experience that is both hearty and delicately sweet.

Ingredients

For the Dumplings:

• 150g All-Purpose Flour
• 50g Potato Starch (or cornstarch)
• 1 tbsp Caster Sugar
• 1 tsp Baking Powder
• 1/4 tsp Salt
• 1 large Egg
• 100ml Milk (full-fat works best)
• 2 tbsp Unsalted Butter, melted
• Fruit Filling: Approx. 1.5 cups diced fresh fruit (e.g., plums, apricots, berries, peaches, apples). For this recipe, we'll use peaches, peeled and diced.
• Optional: 1-2 tsp sugar and a pinch of cinnamon for the fruit filling (if using tart fruit).

For the Coconut Sauce:

• 200ml Coconut Cream (thick, full-fat)
• 50ml Milk
• 2 tbsp Caster Sugar (adjust to taste)
• 1/2 tsp Vanilla Extract
• Pinch of Salt
• Optional: 1 tbsp cornstarch mixed with 2 tbsp water (for a thicker sauce)

For Serving (Optional):

• Toasted coconut flakes
• Fresh mint leaves

Instructions and Method

1. Prepare the Fruit Filling

1. If using peaches, dice them into small, even pieces. If they are very sweet, no extra sugar is needed. For slightly tarter peaches, you can gently toss them with 1-2 tsp sugar and a pinch of cinnamon.

2. Make the Dumpling Dough

1. Whisk Dry Ingredients: In a large bowl, combine the all-purpose flour, potato starch, caster sugar, baking powder, and salt. Whisk well to ensure everything is evenly distributed.
2. Combine Wet Ingredients: In a separate medium bowl, whisk the egg, milk, and melted butter until well combined.
3. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Mix with a spoon or your hands until a soft, slightly sticky dough forms. Be careful not to over-mix; just combine until no dry streaks of flour remain. The dough should be soft and manageable, not stiff.
4. Rest the Dough: Cover the bowl with a clean cloth or plastic wrap and let the dough rest for  at room temperature. This allows the flour to hydrate, making the dough easier to handle.

3. Form the Dumplings

1. Divide Dough: Lightly flour your work surface and your hands. Divide the dough into 8-10 equal portions.
2. Fill Dumplings: Take one portion of dough and flatten it into a disc (about  in diameter). Place 1-2 tablespoons of the diced fruit in the centre of the dough.
3. Seal: Carefully gather the edges of the dough around the fruit, pinching them together at the top to seal completely. Gently roll the dumpling between your palms to form a smooth ball. Ensure there are no cracks, as the fruit juices could leak out during steaming.
4. Repeat: Repeat with the remaining dough and fruit. Place the formed dumplings on a lightly floured tray or parchment-lined plate.

4. Steam the Dumplings

1. Preheat Steam Oven: Preheat your steam oven to  ().
2. Arrange Dumplings: Lightly grease the steam oven tray or line it with parchment paper. Arrange the dumplings on the tray, ensuring there is enough space between them as they will expand slightly during steaming.
3. Steam: Place the tray with dumplings into the preheated steam oven. Steam for , depending on their size. The dumplings should be puffy and cooked through.
4. Check for Doneness: To check, carefully remove one dumpling. It should feel light and airy, and a knife inserted into the centre (if you can reach past the fruit) should come out clean.

5. Make the Coconut Sauce

1. Combine Ingredients: While the dumplings are steaming, combine the coconut cream, milk, caster sugar, vanilla extract, and a pinch of salt in a small saucepan.
2. Heat and Stir: Heat over medium-low heat, stirring constantly, until the sugar dissolves and the sauce is warm and well combined. Do not boil.
3. Thicken (Optional): If you prefer a thicker sauce, whisk in the cornstarch slurry and continue to stir until the sauce thickens to your desired consistency.

Serving

1. Carefully remove the steamed dumplings from the oven.
2. Serve immediately, drizzled generously with the warm coconut sauce.
3. Garnish with toasted coconut flakes and fresh mint leaves, if desired.

Tips for Steam Oven Success

• Dough Consistency: The dough should be soft and slightly sticky, not firm. If it's too dry, add a tiny bit more milk; if too wet, a touch more flour.
• Sealing is Crucial: Ensure the dumplings are well-sealed to prevent the fruit from bursting out during steaming.
• Don't Overcrowd: Give the dumplings space on the steam tray to allow for even cooking and expansion.
• Fruit Choice: While peaches are suggested, feel free to use other seasonal fruits like apricots, plums, cherries, or a mix of berries. If using frozen fruit, thaw it and drain any excess liquid before using.
• Sauce Adjustment: Adjust the sweetness of the coconut sauce to your liking, especially if your fruit filling is very sweet or tart.
• Reheating: Leftover dumplings can be gently re-steamed in the steam oven for a few minutes until warm and soft again.¹