Steamed Dumplings
Description
A tasty appetizer for any gathering. How do we make steamed knedliky? Here’s what you’ll need: 1. Sift the flour. Fresh yeast (you can substitute dry yeast for 1 kg of flour and dissolve it in warm milk) is crumbled directly into the flour and sprinkled with salt on top. 2. Knead the dough with warm milk. The dough should be soft, not stiff, and stick to your hands and the bowl. To make the dough release, add previously melted butter and knead. 3. Let the dough rise. 4. The knedliky are steamed: place a special sieve on a large bowl (or stretch and secure cheesecloth), pour in water halfway up the bowl, and cover from above with another bowl of the same diameter. 5. The water in the bowl must boil vigorously at all times. Do not lower the heat; add more water as needed. 6. From the risen dough, shape small rolls (you’ll get about 5 in total). Start with two, let them rise a little, and when the water is boiling well, place them on the sieve and cover with the second bowl—steam for 15–20 minutes. 7. While the first batch is steaming, shape the next ones, and so on. 8. To serve, cut the knedliky into 1.5 cm thick slices and drizzle with sauce to taste. Serve the appetizer at the table.