Kadoo Bichak

Description
Baked pumpkin and onion dumplings
 * Makes 20 dumplings

Dough

 * 1 package (7 grams) dry yeast or 2 oz. fresh yeast
 * 1 cup warm water
 * 4 cups flour
 * 1 tsp salt
 * 1 egg yolk mixed with 1 tbsp water (egg glaze)

Stuffing

 * 2 pounds pumpkin or calabasa, cut into ½-inch cubes.
 * 1 pound onions, chopped
 * ½ tsp hot red chili flakes

Directions

 * 1) Dissolve the yeast in ½ cup warm water and let it proof for 10 minutes.
 * 2) Put the flour into a large bowl.
 * 3) Mix in the salt and yeast mixture and gradually add ½ cup water, or enough to prepare a soft moist dough.
 * 4) Knead the dough for 5 minutes, sprinkling with flour if necessary to ease handling.
 * 5) Return the dough to the bowl, cover with a kitchen towel and let it rise for 1 hour.
 * 6) Punch down the dough, which is now ready to prepare the dumplings.
 * 7) Mix the pumpkin and the onions together in a pan.
 * 8) Cover and cook over low heat for ½ hour or more to reduce the bulk and soften the vegetables.
 * 9) Considerable liquid may accumulate.
 * 10) Uncover the pan and cook for 10 minutes more.
 * 11) Drain the mixture through a metal sieve to pour off all the liquid.
 * 12) Turn out into a bowl and stir in the chile flakes. Cool.
 * 13) Roll out the dough into a long sausage shape about 3 inches in diameter.
 * 14) Pull off ⅓ cup dough, about 2 ounces, and roll this out into a pancake about 4 inches in diameter and ¼ inch thick.
 * 15) Put 1 generous tablespoon of the stuffing into the center and fold over the top toward the center.
 * 16) Then fold the left and right sides over toward the center to shape a closed triangle.
 * 17) Pinch the folds together to seal.
 * 18) Paint the top of the dumpling with egg glaze and put on an oiled baking sheet.
 * 19) Bake in a 325°F oven for 20 minutes to brown the top.
 * 20) Serve warm.