Stir together the warm milk and yeast in a large mixing bowl.
Stir in the flour, egg, and 1 tsp of salt until well combined then knead the dough in the bowl with your hands for about 5 minutes.
Loosely cover the dough then set aside to rise for about 1 hour.
Divide the dough into two equal size pieces then form each piece of dough into a log shape roughly 6-inches long and set them aside.
Bring a large pot of water with 1 tsp salt to a boil over medium-high heat.
When the water starts boiling carefully lower a dough log into the pot (cook them one at a time, dont overcrowd them because they will expand quite a bit) then cover the pot, reduce the heat to medium, and simmer for about 10 minutes.
After 10 minutes take the lid off the pot and flip the dough logs over then cover the pot and continue to simmer for about 10 more minutes.
Carefully transfer the dumplings to a cutting board then use the tines of a fork to poke holes all over the dumplings to release the steam.
Allow the dumplings to rest for a few minutes then use thread or a very sharp knife to cut the dumplings into 1/2-inch thick slices.
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