At a glance
You're making pillowy steamed dumplings filled with fresh fruit (strawberries, plums, or apricots work beautifully). The process involves activating yeast, letting the dough rise for about an hour, wrapping fruit inside thin dough pieces, and then boiling them until they float. These are lovely warm or cold, and you can freeze extras to enjoy year-round.
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Yeast starter
Stir sugar into lukewarm milk and crumble in the yeast. Leave it in a warm spot to activate. 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 yeast starter. Work it into a smooth, non-sticky dough by hand, in a stand mixer, or in a bread maker. Leave it to rise in a warm place for an hour.
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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 works better than a circle). Wrap a strawberry inside and press the edges firmly together to seal. Arrange the dumplings on the work surface and let them prove for another twenty minutes.
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