1 - This recipe requires a stew to steam the dumplings on top of, at abour 180℃ or 350℉, give or take (it doesn't have to be specific, but can't be very high or very love heat).

2 - You will add the dumplings in during the last thirty minutes of your stew's cooking time, They need to steam covered, so the stew should be in a lidded pot that is oven-proof.

3 - Mix the dumpling dough In a measuring cup, combine the warm water, sugar, and yeast.

4 - Leave until foamy, about 5 minutes.

5 - To a stand mixer bowl, or a large bowl if mixing by hand, add the flour and salt.

6 - Stream in the water-yeast mixture while kneading.

7 - Knead for several minutes after the dough comes together, until a smooth ball of dough forms.

8 - Leave the dumpling dough to rise Place the ball of dough in an oiled dough, cover, and leave to rise until doubled, about 1 hour.

9 - Shape the dumplings Divide the risen ball of dough into 10 equal portions for large dumplings, or 12-14 portions for smaller dumplings.

10 - Shape each portion of dough into a smooth, round ball.

11 - Steam the dumplings In the last thirty minutes of cooking a stew, place the shaped dumplings right atop the stew.

12 - Push them down gently into the stew.

13 - Cover tightly and return to the oven for 25-30 minutes.

14 - The dumplings are done when they're risen and light golden.