Steamed Dumplings Recipe
Ingredients
| Yeast package | 1 | |
| Sugar | 1 Teaspoon | |
| Butter | 4 Tablespoon | |
| Egg | 1 | |
| 3/4 c. lukewarm milk | ||
| Salt | 1 Teaspoon | |
| Ground nutmeg | 1/4 Teaspoon | |
| Flour | 3 1/2 Cup (16 tbs) | |
Directions
Dissolve yeast and sugar in 1/4 cup lukewarm water.
Melt butter; cool.
Beat egg in large mixing bowl; beat in butter.
Add milk, salt, nutmeg, and yeast mixture to egg mixture.
Add flour, 1/2 cup at a time, beating well after each addition.
Place on lightly floured surface; knead for about 10 minutes.
Place in greased bowl; cover.
Let rise in warm place for 1 hour or until doubled in bulk.
Punch down; knead for 3 to 4 minutes.
Shape dough into twelve 1 1/2-inch balls.
Spread damp towel over rack in large roasting pan; arrange dumplings on towel 2 inches apart.
Add enough water to pan to come within 1 inch of rack.
Bring to a boil over high heat; cover.
Reduce heat; steam dumplings for 20 minutes or until firm to touch.
Serve hot.
Melt butter; cool.
Beat egg in large mixing bowl; beat in butter.
Add milk, salt, nutmeg, and yeast mixture to egg mixture.
Add flour, 1/2 cup at a time, beating well after each addition.
Place on lightly floured surface; knead for about 10 minutes.
Place in greased bowl; cover.
Let rise in warm place for 1 hour or until doubled in bulk.
Punch down; knead for 3 to 4 minutes.
Shape dough into twelve 1 1/2-inch balls.
Spread damp towel over rack in large roasting pan; arrange dumplings on towel 2 inches apart.
Add enough water to pan to come within 1 inch of rack.
Bring to a boil over high heat; cover.
Reduce heat; steam dumplings for 20 minutes or until firm to touch.
Serve hot.
Chef
