Steps
- Mix 4 cups of all-purpose flour, ¼ cup of sugar, 2 teaspoons of active dry yeast, ½ teaspoon of kosher salt, 1 cup of room-temperature milk, ¼ cup of melted cooled unsalted butter, and 1 room-temperature egg.
- Knead for 4 minutes, until soft and pliable.
- Place in a lightly oiled bowl, cover, and let rise for 60-90 minutes, until doubled. Punch down and divide into 8 balls on a floured surface.
- Flatten the balls and divide 1 cup of plum butter among their centers. Pinch tightly closed and set seam-side down. Cover and let rise for 30-60 minutes, until puffy.
- Bring ¾ cup of water to a boil in a deep 12in / 30cm nonstick sauté pan and season with salt. Add the dumplings with room to expand. Cover and cook at a very low simmer for 30 minutes, keeping the lid closed.
- Meanwhile, melt ½ cup of unsalted butter in a small pan until brown flecks appear. Drizzle over the cooked dumplings, scatter with ½ cup of coarsely crushed poppy seeds, and dust with icing sugar.