Recipe information
Yield
Serves 4 to 6
Ingredients
Preparation
Step 1
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.
Step 2
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.
Step 3
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.
