Is it bao you want to make - steamed yeasted dough with various stuffings (e.g., Char Sui Bao, filled with roast pork, hoisin, etc.)? If so, here's Momofuku's recipe: http://momofukufor2.com/2010/03/char-siu-bao-recipe/ Even though bready, it's different than pizza dough, but not really more difficult to make.
There are plenty of dumplings made with yeast in Central European cuisines. Polish, Czech, German, Austrian, and Hungarian versions can be used for sweet or savory dishes, so it can show up on the table as a partner for pork roasts, venison, goulasch--anything with lots of gravy--or for a dessert (or fast-day main course) with fruit and vanilla sauce. These dumplings which are steamed) are usually made with milk, butter and eggs, and are richer than pizza dough.
If you have left-over pizza dough that you want to use, I'd say give it a try, but if you want to make a dumpling with yeast, get a proper recipe. In German they are called Dampfnudeln or Hefeklosse and there are plenty of recipes on the web.
Chinese dumpling dough is flour, water and sometimes salt. A yeasted pizza dough is not really a substitute. Won ton wrappers can be used, but the dough is easy and fun to make. If you are looking for a way to use pizza dough, you could play around with miniature calzones with Asian fillings.
7 Comments
If you have left-over pizza dough that you want to use, I'd say give it a try, but if you want to make a dumpling with yeast, get a proper recipe. In German they are called Dampfnudeln or Hefeklosse and there are plenty of recipes on the web.