At a glance
You're in for a delightful Czech treat with these yeasted strawberry dumplings — they require some patience upfront with the yeast starter and dough rising, but the actual cooking is quick and straightforward. The trickiest part is wrapping the strawberries neatly in dough, though once you get the hang of it, you'll be rolling them out like a pro. With about 80 minutes of prep time, these soft, pillowy dumplings are worth every minute, especially when finished with your favorite topping.
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Warm the milk
Warm the milk gently in a pot until just lukewarm. Stir in the sugar and crumble in the yeast. Leave it somewhere warm to activate into a starter, and work with it once bubbles form on the surface.
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Smooth, non-sticky dough
Mix the flour with a pinch of salt and pour in the starter. Add the egg. Knead by hand, in a stand mixer or a bread maker until you get a smooth, non-sticky dough. Leave it to rise for an hour somewhere warm, or in the bread maker.
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Roll out little balls
Now there are two ways to shape the dough. Either roll out the whole batch (or half of it) into a flat sheet and cut out circles with a glass. Place fruit on each circle, wrap the dough around it, seal firmly and roll it in your hands into a neat little ball.
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