Kadoo Bichak

Description
Baked Pumpkin and Onion Dumplings

Ingredients
DOUGH
 * 1 package (7 grams) dry yeast or 20 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 1/2-inch cubes.
 * 1 pound onions, chopped
 * 1/2 tsp hot red chili flakes

Directions
gradually add 1/2 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. low heat for 1/2 hour or more to reduce the bulk and soften the vegatables. 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 chili flakes. Cool.
 * 1) Dissolve the yeast in 1/2 cup warm water and let it proof for 10 minutes.
 * 2) Put the flour into a large bowl. Mix in the salt and yeast mixture and
 * 1) Mix the pumpkin and the onions together in a pan. Cover and cook over
 * 1) Roll out the dough into a long sausage shape about 3 inches in diameter. Pull off 1/3 cup dough, about 2 onces, and roll this out into a pancake about 4 inches in diameter and 1/4 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 togetherto seal. Paint the top of the dumpling with egg glaze and put on an oiled baking sheet.
 * 2) Bake in a 375 degree oven for 20 minutes to brown the top
 * 3) Serve warm. Makes 20 dumplings