Gluten-free steamed dumpling from Bread mix white

1. We start by preparing sourdough from half warm milk, yeast and sugar. Let it rise for about 10 minutes in a warm place.
2. Add the leavened yeast to the other ingredients and knead the dough with a mixer with a whisk for 3-5 minutes. Transfer to a floured board, roll out to a thickness of 5-7 mm, roll into a dumpling shape. Let it rise for 10 minutes, covered with foil. Before steaming, coat both the dumpling and the steaming mat with oil.
3. Steam the dumplings in a steamer for 25-30 minutes depending on the size.

A good tip:
Instead of Bread mix white, we can use the gluten-free flour mixture Bread mix dark with buckwheat.