Yeast-Dough Strawberry Dumplings in Our New Tescoma Pots
·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.
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.
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.
Let them rise
Arrange the dough balls on your work surface and let them rise for another twenty minutes.
Roll out a flat piece and wrap the strawberry
Alternatively, tear off pieces of dough and roll each one into a thin sheet (I find a rectangle shape works best), then wrap a strawberry inside. Press the seams together firmly. This is my favourite method — I use a small rolling pin for it and feel like the dough is easier to handle this way.
Boil the dumplings
Bring a large pot (it can be a shallower one) of water with a pinch of salt to the boil. Once it's boiling, drop in the dumplings. Reduce the heat slightly and cook until the dumplings float to the surface. This should take about 3–4 minutes.
Serve
Place the finished dumplings on a plate and top them however you like. Some people love them with poppy seeds, sugar and melted butter, others prefer them with curd cheese, toasted breadcrumbs, or grated gingerbread.
