Gluten-free dumpling

1. Add sugar, yeast to 400 ml of lukewarm water and make yeast. Let it rise for 10 minutes.

2. Cut the gluten-free roll into cubes. Put the Bakery mix , salt, oil, eggs in a bowl and finally pour the yeast. Knead the dough well with a mixer for about 3 minutes and only mix in the sliced bread roll by hand. Cover the dough with foil and let it rise for 45 minutes.

3. We will divide it into 4 parts. Grease the worktop with oil and shape 4 oval dumplings. Let them ferment for another 10 minutes. Steam the leavened dumplings covered for 25 minutes.

4. Remove the finished product to a plate and coat with oil.

A good tip:
If we have any left over, put the dumpling in the freezer and let it thaw 2 hours before use.