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Ingredients
- 3 1/2 cups all-purpose flour, plus more as needed
- 1 teaspoon dry yeast
- 1 cup whole milk, at room temperature, plus more as needed
- 2 eggs, beaten
- 1 teaspoon salt
Method
- Mix 1 cup of the flour and the yeast together with a fork in a large mixing bowl, then whisk in the milk.
- Let the mixture rest for about 1 hour.
- Add the eggs, mixing with a fork as you add them, then slowly add the remaining 2 1/2 cups flour.
- Knead the dough until it thickens, is somewhat springy, and no longer sticks to your hands (add more flour or milk if necessary to get the right consistency).
- Divide the dough into two equal pieces and roll each piece into a log about 2 inches in diameter.
- Allow the dough to rise until the logs have doubled in size, 1 to 2 hours.
- Fill a large stockpot about 3/4 full with water, add the salt, and bring to a boil.
- Carefully place each roll of dough into the pot.
- Let the water return to a boil, lower the heat to medium, cover, and cook for 13 minutes.
- Using a slotted spoon, remove the dumpling rolls from the water, and quickly stab each side a few times with a sharp knife.
- Allow the dumplings to rest for at least 5 minutes.
- Slice the dumplings crosswise into rounds 1/2 inch thick just before serving.
