Fine steamed dumplings

1. Preparation of yeast

fresh yeast 0.75 oz (20 g) • semi skimmed milk 1,5% 10 tbsp (150 ml) • sugar granulated 0.5 tsp

Crush the yeast into lukewarm milk with a little sugar and let it rest.

2. Dough preparation

flour medium 9.25 oz (260 g) • chicken egg 0.5 pc • salt 0.5 tsp • water 3.25 tbsp (50 ml)

Put flour, salt, eggs, lukewarm water in a bowl and add yeast. Knead the dough with your hands until it stops sticking. If the dough is very thick, add a little water. Sprinkle with a little flour and put aside covered for 30 minutes in a warm place to rise.

3. 

After rising, tip the dough on a floured board, shape to the shape of a dumpling.

4. Steaming of dumplings

Cook in steam for 20 minutes.

5. 

sunflower oil

After cooking oil to keep soft on the surface.