Instruction

• This recipe requires a stew to steam the dumplings on top of, at abour 180℃ or 350℉, give or take (it doesn't have to be specific, but can't be very high or very love heat)
• You will add the dumplings in during the last thirty minutes of your stew's cooking time, They need to steam covered, so the stew should be in a lidded pot that is oven-proof
• Mix the dumpling dough In a measuring cup, combine the warm water, sugar, and yeast
• Leave until foamy, about 5 minutes
• To a stand mixer bowl, or a large bowl if mixing by hand, add the flour and salt
• Stream in the water-yeast mixture while kneading
• Knead for several minutes after the dough comes together, until a smooth ball of dough forms
• Leave the dumpling dough to rise Place the ball of dough in an oiled dough, cover, and leave to rise until doubled, about 1 hour
• Shape the dumplings Divide the risen ball of dough into 10 equal portions for large dumplings, or 12-14 portions for smaller dumplings
• Shape each portion of dough into a smooth, round ball
• Steam the dumplings In the last thirty minutes of cooking a stew, place the shaped dumplings right atop the stew
• Push them down gently into the stew
• Cover tightly and return to the oven for 25-30 minutes
• The dumplings are done when they're risen and light golden