Baked pumpkin and onion dumplings
- Dissolve the yeast in ½ cup warm water and let it proof for 10 minutes.
- Put the flour into a large bowl.
- Mix in the salt and yeast mixture and gradually add ½ cup water, or enough to prepare a soft moist dough.
- Knead the dough for 5 minutes, sprinkling with flour if necessary to ease handling.
- Return the dough to the bowl, cover with a kitchen towel and let it rise for 1 hour.
- Punch down the dough, which is now ready to prepare the dumplings.
- Mix the pumpkin and the onions together in a pan.
- Cover and cook over low heat for ½ hour or more to reduce the bulk and soften the vegetables.
- Considerable liquid may accumulate.
- Uncover the pan and cook for 10 minutes more.
- Drain the mixture through a metal sieve to pour off all the liquid.
- Turn out into a bowl and stir in the chile flakes. Cool.
- Roll out the dough into a long sausage shape about 3 inches in diameter.
- Pull off ⅓ cup dough, about 2 ounces, and roll this out into a pancake about 4 inches in diameter and ¼ inch thick.
- Put 1 generous tablespoon of the stuffing into the center and fold over the top toward the center.
- Then fold the left and right sides over toward the center to shape a closed triangle.
- Pinch the folds together to seal.
- Paint the top of the dumpling with egg glaze and put on an oiled baking sheet.
- Bake in a 375°F oven for 20 minutes to brown the top.
- Serve warm.