Did it work out?
One click, and we know how the recipe works in a real kitchen.
Cooking
Yeasted Strawberry Dumplings in My New Tescoma Pots
· 4 servings
Warm the milk
Warm the milk gently in a pot until just lukewarm. Stir in the sugar and crumble in the yeast. Leave it somewhere warm to activate into a starter, and work with it once bubbles form on the surface.
Smooth, non-sticky dough
Mix the flour with a pinch of salt and pour in the starter. Add the egg. Knead by hand, in a stand mixer or a bread maker until you get a smooth, non-sticky dough. Leave it to rise for an hour somewhere warm, or in the bread maker.
Roll out little balls
Now there are two ways to shape the dough. Either roll out the whole batch (or half of it) into a flat sheet and cut out circles with a glass. Place fruit on each circle, wrap the dough around it, seal firmly and roll it in your hands into a neat little ball.
Let it rise
Arrange the dumplings on your work surface and let them rise for another twenty minutes.
Roll out a flat piece and wrap the strawberry
Alternatively, tear off pieces of dough and roll each into a thin sheet (I find a rectangle shape works best) and wrap it around a strawberry. Press the seams together firmly. This is my favourite method - I use a small rolling pin for it and find the whole process much easier this way.
Boil
Bring salted water to the boil in a large pot - a wider, shallower one works fine too. Once it's boiling, drop in the dumplings. Lower the heat slightly and cook until the dumplings float to the surface, which takes about 3-4 minutes.
Serving
Place the cooked dumplings on a plate and finish them however you like. Some prefer them with poppy seeds, sugar and melted butter, others with sweet cottage cheese, toasted breadcrumbs or grated gingerbread.