Baked Dumplings with Ground Meat and Mushroom Filling
Add the flour into a bowl and make a well in the center. Dissolve the yeast in the milk, pour into the flour well, sprinkle some flour from the edge, cover and leave for about 15 minutes. Add the eggs, sugar and oil into the flour mixture and knead to a smooth dough. Let rise covered for another 30 minutes.
For the filling, peel the onion and garlic. Heat butter and oil in a pan the onion and garlic. Add the ground meat and fry until crumbly. Trim the mushrooms, chop and mix into the ground meat. Season with salt and pepper.
Roll out the dough on a floured surface and cut out discs with 10 cm (approximately 4 inches) diameter. Knead the residual dough again and cut out more discs.
Place a dollop of filling in the center of each disc, fold into semicircle and squeeze the edges well with a fork to form the dumplings. Place the dumplings on a greased baking sheet, brush with beaten egg yolk and let rise for another 20 minutes. Bake in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) until golden brown, about 15-20 minutes.