At a glance
You're creating delicate yeasted dumplings stuffed with fresh fruit that come together in just over an hour. The most important part is getting the yeast starter and dough to rise properly, then carefully wrapping each piece around your fruit of choice and letting them puff up before boiling. Once they float, you're nearly done—just top them with your favorite garnish like curd cheese, poppy seeds, or melted butter and dig in.
1/5
Yeast starter
Stir the sugar into lukewarm milk and crumble in the yeast. Leave it in a warm spot to activate, and work with it once bubbles start forming on the surface.
For this step
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Dough
Mix the flour with a pinch of salt, then pour in the yeast starter. Knead by hand, in a stand mixer or a bread maker until you get a smooth, non-sticky dough. Leave it to rise in a warm place for an hour.
For this step
0/23/5
Shaping the dumplings
Tear off pieces of dough and roll each into a thin round (though I actually find an oblong shape works better), then wrap it around a strawberry. Pinch the seams together firmly. Arrange the dumplings on the work surface and let them prove for another twenty minutes.
For this step
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