At a glance
First you make a yeast starter and mix up a simple yeasted dough, which then needs about an hour to rest. Next, the fruit gets wrapped up in the dough and the dumplings are left to rise briefly again - this is the longest part of the whole process. Finally, they're simply boiled in water, seasoned to taste, and served straight away.
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Starter
Stir the sugar into lukewarm milk and crumble in the yeast. Leave the starter to rise in a warm place, and it's ready to use once bubbles appear on the surface.
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Dough
Mix the flour with a pinch of salt and pour in the starter. Work by hand, in a stand mixer, or in a bread maker until you get a smooth, non-sticky dough. Let it rise in a warm place for an hour.
For this step
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Shaping the dumplings
Tear off pieces of dough and roll each one out into a thin sheet (I find a rectangle shape works best), then wrap a strawberry inside. Press the seams together firmly. Arrange the dumplings on the work surface and let them rise for another twenty minutes.
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How it went
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