📖 Instructions

1. **Prepare the Dough:** In a large mixing bowl, whisk together the flour, sugar, and baking powder. This ensures even distribution of the leavening agent.
2. **Add Wet Ingredients:** Make a well in the center of the dry ingredients. Pour in the milk and oil. Stir with a wooden spoon or spatula until a shaggy dough forms. Don't overmix at this stage; a few lumps are perfectly fine. The dough should be soft and slightly sticky.
3. **Knead Lightly:** Turn the dough out onto a lightly floured surface. Knead gently for about 2-3 minutes, or until the dough comes together into a smooth ball. Be careful not to over-knead, as this can make the dumplings tough. Just a few gentle folds will do the trick!
4. **Let Rest (Important!):** Place the dough back in the bowl, cover with a clean kitchen towel, and let it rest for 20 minutes. This resting period allows the gluten to relax, resulting in a more tender dumpling. Trust me, don't skip this step!
5. **Make the Frangipane Filling:** While the dough is resting, prepare the frangipane. In a separate bowl, cream together the softened butter and sugar until light and fluffy. This step is crucial for a smooth and creamy filling.
6. **Incorporate Almond Flour and Egg:** Add the almond flour and egg to the butter mixture. Mix until just combined. Be careful not to overmix, as this can make the frangipane tough.
7. **Add Almond Extract (Flavor Boost!):** Stir in the almond extract. Taste and adjust sweetness as needed. I usually add a tiny pinch of salt to balance the sweetness.
8. **Divide the Dough:** After the dough has rested, divide it into 12 equal pieces. Roll each piece into a ball. Flatten each ball into a circle about 3 inches in diameter. I like to use a small rolling pin for this, but you can also use your fingers.
9. **Fill the Dumplings:** Place about 1 heaping teaspoon of frangipane filling in the center of each dough circle. Be careful not to overfill, as the filling may leak out during steaming.
10. **Seal the Dumplings:** Gently bring the edges of the dough circle up and over the filling to form a dumpling. Pinch the edges together to seal tightly. You can pleat the edges for a decorative touch, or simply leave them smooth.
11. **Prepare the Steamer:** Line a bamboo steamer with parchment paper or lightly grease it to prevent sticking. Place the dumplings in the steamer, leaving some space between them to allow for expansion during steaming.
12. **Steam the Dumplings:** Fill a pot with enough water to reach just below the steamer basket. Bring the water to a boil. Place the steamer basket on top of the pot, cover, and steam for 12-15 minutes, or until the dumplings are cooked through and the dough is no longer sticky. The dumplings should look plump and slightly translucent.
13. **Garnish and Serve:** Carefully remove the dumplings from the steamer. Dust with powdered sugar and sprinkle with toasted slivered almonds. Serve warm and enjoy immediately! These are best enjoyed fresh, but they can be reheated gently in a steamer or microwave if needed. Store leftovers in the fridge.