For the dumplings with powidl, mix the dry ingredients for the dough, add oil and slowly while kneading add as much water until the dough is compact and elastic.
Cover the dough and let it rise in a warm place for about 1 hour. Knead the dough again and divide into 6 pieces. Shape each piece into a ball and roll out on an oiled surface into a circle about 5 mm thick.
Place about 1 tsp of powidl on each circle, moisten the edges of the dough with water and press together well over the filling. Place the filled pockets loosely in a bamboo steamer basket and let them rise for another 20 minutes.
Boil little water in a wok, reduce heat, put the bamboo basket in closed, it should not be in the water but above the water, and let it steam for 20 minutes.
The finished dumplings are best served with vanilla sauce.