Gaby
Ingredients:
500 – 550 g of flour
250 ml of warm water
1 tsp of salt
1 tbsp of oil
12 g of fresh yeast
1 egg
Dissolve the yeast in the warm water and stir in 50 g of the flour to make a starter. Let it rise for 15 minutes. Sift the flour into a bowl, pour in the starter, then add the salt and egg. Knead the mixture until it forms a soft dough. Place the dough in a warm spot and let it double in size (about 1 to 1.5 hours). Punch down the dough once during this time.
Transfer the dough to a work surface, knead lightly, and roll it out into a sheet. Shape the dough into rolls or balls. Place the rolls in a greased steamer rack; grease the rack with oil first, then let the rolls rest for 15 minutes. Steam the dumplings for 20-25 minutes. If you don’t have a steamer, use a pot that fits a piece of cheesecloth or a metal strainer — make sure it fits snugly in the pot and cover it with a lid.
Allow the dumplings to cool before serving. Cut the dumplings into portion-sized pieces. If you’ve made too many dumplings, store them in the refrigerator wrapped in plastic wrap.
