1 ½ pkg yeast
2 tsp (10 mL) granulated sugar
¼ cup (60 mL) granulated sugar
½ cup (125 mL) warm water
1 cup (250 mL) warm milk
½ cup (125 mL) melted shortening or butter
½ tsp (2 mL) salt
4 - 5 cups (1 or 1.25 L) flour
2 egg yolks
1 lb(s) (450 g) ground beef or leftover roast that has gone through meat grinder
1 onion, chopped
salt and pepper to taste
1 - 2 cups (approx) (250 to 500 mL) mashed potatoes (enough to bind meat) (optional)
1. Dissolve yeast and 1/4 tsp sugar in warm water; cover and set aside until light and fluffy, about 20 minutes. =
2. Stir in milk, shortening, remaining sugar, salt and eggs; mix until well combined.
3. Add flour, a bit at a time, mixing until it comes away from bowl. Knead until elastic, about 8 minutes.
4. Place dough in greased bowl; cover and let rise, turning once, for 1 hour.
1. In skillet, cook beef and onion until beef is no longer pink inside and onion is softened; season with salt and pepper to taste.
2. Add mashed potatoes, if using, to form paste.
3. To finish, pinch dough into about 24 to 36 pieces.
4. Flatten each to form oval; add about 1 tsp (5 mL) filling to centre. Wrap and close dough around edges to seal. Repeat with remaining dough, placing each dumpling on greased baking sheet to rise for about 30 minutes, until doubled in size.
5. Mix egg yolks with equal amount of water. Brush dumplings with egg yolk mixture.
6. Bake in 350°F (180°C) oven for 25 to 30 minutes, until nicely browned. Serve hot or cold.