500 – 550 g of flour
250 ml of warm water
1 tsp of salt
1 tbsp of oil
12 g of fresh yeast
1 egg
In warm water, dissolve the yeast and mix in 50 g of flour to create a starter. Let it rise for 15 minutes. In a bowl, sift the flour and pour in the starter, then add the salt and egg. Knead to form a soft dough. Place the dough in a warm spot until it doubles in size (about 1 to 1.5 hours). During this time, punch down the dough once.
Transfer the dough to a work surface, knead lightly, and roll it out into a sheet. Shape the dough into rolls or balls. Place the rolls in a steamer. Grease the steamer rack with oil and let them rest for 15 minutes. The dumplings will steam for 20-25 minutes. If you don’t have a steamer, you can use a pot with a diameter that fits a piece of cheesecloth or a metal strainer—just make sure it fits snugly in the pot and cover it with a lid.
Allow to cool before serving. Cut into portion-sized pieces. If you’ve made too many dumplings, you can store them in the refrigerator wrapped in plastic wrap.