Step 1

Cut the stale white bread into ⅓-inch cubes.

Step 2

Combine the flour with 2 pinches of salt in a large bowl. Make a well in the center. Put yeast in the center, sprinkle with a pinch of sugar. Pour in ⅓ of lukewarm milk and stir with a little flour using a fork. Let it sit for 5 minutes until yeast dissolve.

Step 3

In a separate bowl, whisk the remaining milk with an egg. Add the mixture to the bowl with flour and yeast.

Step 4

Knead the dumpling dough until smooth. Use your hands (my choice) or a kitchen mixer with a proper attachment. Add a bit of flour if the dough is too sticky.

Step 5

Only now add cubed bread and combine.

Step 6

Cover the bowl with a clean kitchen towel and let the dough rise for 45 minutes in a warm place until double.

Step 7

Meantime, prepare a pot with low boiling salted water to boil the dumpling or a steamer in case you intend to steam the dumpling.

Step 8

Divide the proofed dough into two pieces, form a cylinder shape out of each piece. One loaf should be about 8-10 inches (20-25 cm) long and 3-inch (7 cm) thick.

Step 9

Boil the dumplings in simmering salted water for 18 minutes, flipping the roll halfway through (after 9 minutes). Cover the pot with a lid while boiling.

Step 10

Steam the dumplings for 25 minutes in a pot with a suitable steamer insert or in a steamer covered with a lid. Do not flip the dumpling while steaming.

Step 11

Take out the cooked dumplings carefully. A large dumpling spatula might be useful.

Step 12

If you boiled the dumplings, prick them immediately a few times with a fork. Pricking the rolls when taken out of the water is necessary. Otherwise, the steam would remain inside, and the dumplings wouldn’t be as fluffy as they should be.

Step 13

You do not prick steamed dumplings, since they don’t absorb as much water as their boiled siblings.

Step 14

Slice dumplings into 1/2-inch thick pieces and serve warm as a side dish.