Ingredients
1 envelope (2-1/4 teaspoons) active dry yeast
1/4 cup lukewarm water
1 cup milk, at room temp
6 tablespoons (3/4 stick) butter, softened
2 large eggs, at room temp
1 tablespoon sugar
1 teaspoon salt
4 to 5 cups all-purpose flour
Preparation
In a large bowl, combine and let stand until the yeast is dissolved: 1 envelope (2-1/4 teaspoons) active dry yeast 1/4 cup lukewarm water Add: 1 cup milk, at room temperature 6 tablespoons (3/4 stick) butter, softened 2 large eggs, at room temperature 1 tablespoon sugar 1 teaspoon salt Mix well, then make a soft dough by adding: 4 to 5 cups all-purpose flour Turn out the dough onto a floured surface and knead until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm, draft-free place until doubled in volume, about 1-1/2 hours. While the dough is rising, prepare the filling. Lightly oil 2 baking sheets. Punch down the dough and divide into 48 balls. Roll each ball out on a floured surface to a 3-1/2-inch round. Place a heaping tablespoon of the filling in the center of each circle. Moisten one side of the round, fold it in half, and pinch together. Gently shape each pie into an oval. Place the pies on the baking sheets, cover, and let rise until puffy, 30 to 40 minutes. Preheat the oven to 350°F (175°C). Lightly beat: 1 large egg Brush the tops of the dumplings with the egg wash. Bake until golden, about 20 minutes. Serve warm or at room temperature.
