Sausage Milk Squash Caviar Dumplings with Bread Milk Sauce

Dumpling Dough In a large mixing bowl, combine the flour and salt for the dumpling dough. Gradually add the warm water and mix until a dough forms. Knead the dough on a lightly floured surface for about 5 minutes, or until smooth and elastic.

Resting the Dough Cover the dough with a clean kitchen towel and let it rest for 30 minutes.

Preparing the Filling Meanwhile, in a skillet over medium heat, cook the crumbled sausage until browned and cooked through. Remove from the heat and let it cool slightly.

Assembling the Dumplings In a large mixing bowl, combine the cooked sausage, milk squash caviar, and bread cubes for the dumpling filling. Mix well to combine.

Rolling the Dough Divide the rested dough into small portions. Roll out each portion into a thin circle.

Sealing the Dumplings Place a spoonful of the filling onto each dough circle. Fold the dough over the filling and press the edges to seal the dumplings.

Cooking the Dumplings In a large pot of boiling water, cook the dumplings for about 8-10 minutes, or until they float to the surface and are cooked through. Remove from the water using a slotted spoon and set aside.

Preparing the Sauce To make the bread milk sauce, melt the butter in a saucepan over medium heat. Stir in the flour and cook for 1-2 minutes, or until golden brown.

Thickening the Sauce Gradually whisk in the milk, and continue cooking until the sauce thickens. Season with salt and pepper to taste.

Serving Serve the cooked dumplings with the bread milk sauce.