Yeast Dumplings

Place milk and butter in a small saucepan, and simmer over medium heat until butter melts.

Remove from the heat and allow to cool.

Dissolve the yeast in the warm water placed in a small bowl.

Combine the eggs, sugar, and salt in a large mixing bowl, and mix until thoroughly blended.

Gradually stir in the flour, alternating with milk and yeast mixtures.

Gather the dough into a ball.

Cover the bowl with a cloth, and let the dough rest 20 minutes.

Pour the chicken broth into a large pot.

Bring broth to a boil over medium-high heat.

Meanwhile, sprinkle flour over a clean board or countertop.

Turn the dough out onto the board and knead lightly until smooth and satiny, about 3 minutes.

Add a little more flour if the dough is sticky.

Roll out the dough to be about 1/2 inch thick.

Use a butter knife to cut dough into 2 inch wide strips, and place strips into the boiling broth.

Dumplings will initially sink, then rise to the surface when cooked, about 10 minutes.

Remove dumplings from the broth with a slotted spoon, and drain on a plate.