Makes about 30 Polish Steamed Dumplings or Kluski Na Parze
- 2 packages active dry yeast
- 4 teaspoons sugar
- 1 cup + 2 tablespoons warm milk
- 1 pound all-purpose flour
- 1/2 teaspoon salt
- 2 large eggs
- 3 tablespoons melted butter
- In a small bowl, make a sponge by dissolving yeast and sugar in milk and combining with 1/2 cup of the flour. The mixture should be the consistency of heavy cream. Cover and let rise until doubled.
- In a large bowl, combine remaining flour and salt, eggs and yeast mixture. Mix by hand or machine (the dough will be sticky) until it blisters and pulls away from the side of the bowl. Add cooled melted butter and mix well.
- Let rise until doubled. Turn out onto a floured surface, kneading in more flour if too sticky. Pat out to a 1-inch thickness and cut with a 2 1/2-inch cutter or glass. Reroll scraps and cut again. Cover and let rise until doubled.
- Meanwhile, fill two large pots 3/4 full of water. Using butcher's twine, tie a circle of flour sacking or other lint-free cloth over the top of the pots and bring the water to a boil. Place dumplings on the cloth leaving 2 inches space between because they will grow. Place the lid on top of the pot and steam the dumplings for 15 minutes. Don't lift the lid during the steaming because the dumplings will collapse.
- Transfer dumplings to a wire rack to cool. Store dumplings in a Ziploc bag in the refrigerator or freeze. Warm dumplings in the pan juices of roasted meats or in gravy. For a sweet version, fry both sides in butter until golden, and serve sprinkled with sugar. Some also add cinnamon and yet others serve with stewed fruits or conserves.