Cup of Yum
1. Make ahead: Cut the stale white bread into ⅓-inch cubes. If the bread is too soft, bake the cubes in an oven preheated to 350 °F for 10 minutes to toast the
2. Activate yeast: Stir ½ teaspoon granulated sugar and 1 ½ teaspoons active dry yeast into ½ cup of lukewarm milk. Let it sit in a warm place for about 10–15 minutes until a bubbly foam forms on the surface.
3. Pour 3 ⅔ cups all-purpose flour into a mixing bowl and add ½ teaspoon salt. In the remaining lukewarm milk, whisk 1 egg by hand, then add the mixture to the flour. Finally, pour in the activated yeast along with its liquid.
4. Knead the dumpling dough until smooth, either by hand or using a kitchen mixer with a dough hook attachment. Once smooth, gently fold in 1 ½ cup bread cubes until evenly incorporated. NOTE: If the dough is too sticky, gradually dust it with 1 to 2 tablespoons of flour, kneading it in until the texture becomes smooth and manageable.
5. Shape the dough into a ball and place it in a clean bowl. Cover with a kitchen towel and let it rise in a warm place for 45 minutes, or until it doubles in size.
6. Meanwhile, prepare a pot of gently boiling salted water for cooking the dumplings, or set up a steamer if you prefer to steam them.
7. Once the dough has risen, divide it into two equal portions. Shape each piece into a cylinder, making sure it is slightly smaller than your cooking pot or steamer to allow room for rising. Keep in mind that the dumplings will expand as they cook.

Boiled dumplings:

1. 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.

Steamed dumplings:

1. 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.

Finishing:

1. Take out the cooked dumplings carefully. A large dumpling spatula might be useful.
2. 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.
3. You do not prick steamed dumplings, since they don’t absorb as much water as their boiled siblings.
4. Slice dumplings into ½-inch thick pieces and serve warm as a side dish.