You can also use a bread machine to knead the dough.
In a large bowl combine the remaining flour, salt, and egg, pour yeast mixture and knead with your hand.
At the end pour the butter and mix by hand or machine (the dough will be sticky) using the paddle attachment for about 5 minutes or until it blisters and pulls away from the side of the bowl
Form the dough into a ball, cover with foil and leave to rise for about 45 – 50 min.
urn out onto a floured surface, kneading in more flour if too sticky. Pat out to a 1-inch thickness and cut with a 3-inch cutter or glass. Reroll scraps and cut again. Cover and let rise until doubled.
Pour boiling water into the pot and put a large piece of gauze, string or strong kitchen thread to tie the edge so that the gauze will stick to it and after applying the dumplings will not slip out from under the thread. Do not allow cloth to touch the water.
Place as many dumplings as will fit on the cloth leaving 2 inches space between because they will grow. Place the lid on top of the pot and steam the dumplings for 15 minutes. Don’t lift the lid during the steaming because the dumplings will collapse.
Steaming will depend on the size of the dumplings.
Transfer dumplings to a wire rack to cool. Serve with stew.