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Cooking
Summer Craving: Steamed Yeast Dumplings with Fruit
· 10 servings
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.
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.
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.
Cooking
Bring a large pot (a wider, shallower one works well) of water with a pinch of salt to the boil. Once it's bubbling, drop in the dumplings. Lower the heat slightly and cook until the dumplings float to the surface. Continue boiling for about three more minutes.
Serving
Place the cooked dumplings on a plate and season to your taste. Some people love them with poppy seeds, sugar and melted butter, others prefer them with sweet cottage cheese, toasted breadcrumbs, or grated gingerbread.