Yoghurt and strawberry dumplings with poppy seed custard
Every country has their style of dumpling. This version has Australian roots, but while traditionally quark is used for the dough, I've replaced it with yoghurt. The custard also has yoghurt in it, so all up, dairy is the hero here! (Recipe written and photo taken for Dairy Australia)
In a large bowl, cream 60g butter and sugar, then incorporate egg and yoghurt. Add as much flour and semolina needed to form a pliable dough. The dough should still be very wet. Rest in the fridge for 30-60 minutes.
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.
To make the crumbs, toast coconut on low heat until fragrant. Remove from the pan, then fry breadcrumbs in 10g butter until golden. Let cool for 5 minutes, then mix with brown sugar and toasted coconut.
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.
Tip: To prevent the dough from sticking, wet your hands with cold water before shaping each dumpling.