At a glance
You're making a classic Czech treat that wraps juicy strawberries in pillowy yeast dough. The longest part is letting the dough rise twice, but once that's done, you'll boil the dumplings until they float and finish them with your favorite toppings—whether that's poppy seeds, melted butter, or creamy curd cheese.
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Warm the milk
Warm the milk in a pot until just lukewarm. Stir in the sugar and crumble in the yeast. Leave the starter to rise in a warm spot until bubbles appear on the surface.
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Make a smooth, non-sticky dough
Mix the flour with a pinch of salt and pour in the starter. Add the egg. Work the mixture by hand, in a stand mixer, or in a bread maker into a smooth, non-sticky dough. Let it rise for an hour in a warm place or in the bread maker.
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Roll out the balls
Now there are two ways to shape the dough. Either roll out the whole batch (or half of it) into a sheet and cut out rounds using a glass. Place fruit on each round, wrap it in the dough, pinch it tightly closed and roll it into a neat ball with your hands.
