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Combine all dumpling ingredients and knead for about 10 minutes until you have a soft, smooth, workable dough.
Place the dough in a plastic bowl, cover and leave to rise somewhere warm for an hour or two until it has doubled in size.
In a small bowl, mix Powidl and rum.
Lightly flour a clean work surface and turn out the dough.
Punch down the dough, form it into a sausage shape and divide into 10 pieces.
Flatten each piece with your hand and place a teaspoon of Powidl mixture into the center.
Bring up the sides of the dough around the plum jam and seal well by pinching the edges.
Place each dumpling onto the floured work surface or baking sheet, cover with a dish towel and leave to prove for about 30 minutes to 1 hour.
Prepare the vanilla sauce while you wait.
Bring a large pan of water to the boil and use a steamer lined with baking paper to steam the dumplings for 15 minutes.
Serve and enjoy straight away, pouring over hot vanilla sauce and sprinkling with ground poppy seeds and icing sugar.