Start by combining the flour, instant yeast, salt, and sugar in a large mixing bowl. I always let the yeast mingle with sugar; it gives it that extra boost. Next, heat the milk until it’s warm but not boiling—think warm bath rather than hot tub. Add the warm milk, melted butter, and egg to the dry ingredients. Mix until a soft dough forms. Knead it for about 5 to 10 minutes, and soon enough, you’ll have a smooth, elastic dough.

Place the dough in a lightly greased bowl and cover with a damp towel or plastic wrap. Find a cozy corner of your kitchen for it to rise, ideally around 75°F. Let it sit until it doubles in size. This usually takes about an hour, but patience makes the dough grow fluffier.

Once the dough has risen, sprinkle some flour on your countertop. Gently punch down the dough and turn it out onto the floured surface. Divide the dough into equal pieces (about 10 or 12), shape each piece into a smooth ball, then set them aside to rest for another 15 minutes while you prepare the steaming setup.

For steaming, you can use a large pot with a lid. Fill it with water but don’t let it touch the dumplings when you place them in. Add a steaming rack or a plate that fits inside leaving some space for the dumplings.

In a small bowl, combine the milk, sugar, and butter for cooking the dumplings. Brush the ingredients on top of the dumplings just before you set them in the pot. Cover the pot and steam over medium heat for about 15 to 20 minutes, checking occasionally to ensure there is enough water and that the dumplings don’t stick.

While the dumplings are cooking, let’s tackle the sauce. In a saucepan, blend the cream, whole milk, sugar, and vanilla pod over low heat. Whisk the egg yolk with cornstarch and a splash of the warm milk mixture, then gradually stir it back into the saucepan. Keep cooking until it thickens to your desired consistency and remove the pod.