Heat milk to 100 F, sprinkle yeast over the milk and let sit for a few minutes to allow the yeast to dissolve

Add flour, egg, butter, sugar, and salt to a mixing bowl, add milk and yeast, combine with a dough hook and mix for about  minutes, or combine with a wooden spoon and knead until the sticky dough is more smooth

Cover bowl and let rise until doubled in size, about an hour, divide the dough into 12 equal portions, shape into round balls, 50 – 60 grams each (if you want filled dumplings, do that as you’re shaping the dough, details in the post above)

Let the dumpling rise for 10-15 minutes, place in the steamer, cover, and cook over simmering water for 15 – 20 minutes

Serve with fruit sauce, whipped cream, jam, sweetened cheese, or serve plain for savory uses