Baked Dumplings with Ground Meat Filling
Put the flour in a bowl and make a well in the middle. Dissolve the yeast in the milk, pour into the flour, sprinkle some flour from the edges, cover and allow to rise for 15 minutes. Add the sugar and oil, and knead to a smooth dough. Let the dough rise covered for another 30 minutes.
For the filling, peel the onion and garlic. Heat butter and oil in a pan and fry 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 6 cm diameter (approximately 1½ inches). Place a dollop of filling in the center of each disc, fold up to a semicircle and squeeze the edges well to form the dumplings. Place the dumplings on a greased baking sheet and brush with beaten egg yolk. Let the dumplings rise for another 20 minutes. Bake in a preheated oven at 250°C (fan: 230°C, gas mark 5) (approximately 480°F) for about 12 minutes.