Yeast Dumplings

Recipe View In a small saucepan, combine the milk and butter. Simmer over medium heat until the butter is completely melted. Remove from heat and let cool to lukewarm. (Approximately 5 minutes)

Recipe View In a small bowl, dissolve the active dry yeast in the warm water. Set aside to proof for about 5-10 minutes, or until foamy.

Recipe View In a large mixing bowl, whisk together the eggs, sugar, and salt until well combined. Gradually stir in the flour, alternating with the cooled milk mixture and the proofed yeast mixture. Once a dough forms, gather it into a ball. Cover the bowl with a clean cloth and let the dough rest for 20 minutes.

Recipe View Pour the chicken broth into a large pot and bring to a rolling boil over medium-high heat.

Recipe View Lightly flour a clean board or countertop. Turn the dough out onto the floured surface and knead gently until smooth and satiny, about 3 minutes. If the dough is too sticky, add a little more flour, one tablespoon at a time. Roll out the dough to about 1/2 inch thickness. Use a sharp knife or pizza cutter to cut the dough into 2-inch wide strips or squares.

Recipe View Carefully drop the dumpling strips into the boiling broth. The dumplings will initially sink, then rise to the surface as they cook. Cook for approximately 10-12 minutes, or until the dumplings are cooked through and no longer doughy.

Recipe View Remove the cooked dumplings from the broth with a slotted spoon and transfer to a serving plate. Serve immediately.