Dumplings

Combine warm water (about 120°F), sugar, and active dry yeast in a large mixing bowl. Let the mixture sit for 5 minutes until foamy to ensure the yeast is active.

Add all-purpose flour and salt to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.

Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 15 minutes.

Divide the dough into 12-16 equal pieces and shape each into a ball.

Working with one ball at a time, press and flatten each piece into a thin round (about ¼-inch thick) using your fingers or a rolling pin.

Bring a large pot of salted water to a rolling boil.

Carefully drop the dumplings into boiling water a few at a time, stirring gently to prevent sticking. Cook for 3-5 minutes until they float and then continue cooking for an additional 2 minutes.

Remove the cooked dumplings with a slotted spoon and place on a clean kitchen towel or plate. Serve warm with butter, gravy, or your preferred topping.