Strawberry dumpling delight: Tips for perfect seasonal treats

Though I sometimes enjoy dumplings at a restaurant, none compare to the ones my mom makes. She has mastered the art of preparing this dish, and everyone in the family adores her dumplings. In fall and winter, she opts for savory fillings, but once spring arrives, she starts using fruits, with strawberries being the first to make an appearance.

Strawberry dumplings are one of the best seasonal dishes. You can only really enjoy them in spring and summer, as frozen fruits don't capture the same essence. For some, these dumplings are a dessert; for others, a light sweet meal. I asked my mom for some tips about this delightful dish. It begins with selecting the right strawberries. They should be sweet and juicy, but not overripe. It's best to choose small to medium-sized ones, and larger strawberries can be cut in half. Make sure to rinse and dry the fruit. The next step involves kneading the dough. Remember, planning is key because the dough needs time to rest.

The dumpling recipe is simple, and according to my mom, it's best to stick to the basics. Flour, warm water, and a pinch of salt form the foundation. When filling with fruit, adding an egg and butter to the dough makes it softer and more elastic, which makes it easier to wrap around a generous amount of fruit. While the dough comes together quickly, it does require some patience. Let it rest for half an hour after preparing it. This resting period allows the dough to absorb moisture, becoming more elastic and easier to roll out. You can then either tear off small pieces and roll them into discs or roll out a larger sheet and cut out circles, perhaps using a glass as a cutter.

Once prepared, the strawberries should be placed in a bowl and mixed with sugar for even sweetness. While my mom uses regular sugar, powdered sugar or a bit of vanilla sugar are also great alternatives. Some people like to add cinnamon, and combining strawberries with farmer's cheese is another option. There are several versions, but the simplest is the favorite in my house. When sealing the dumplings, be cautious to ensure that no juice escapes during cooking.

For cooking, use a large, relatively flat pot so that the dumplings can float freely. Add them to salted boiling water and stir gently right away to keep them from sticking to the bottom. Cook for a few minutes, until they float to the surface, then remove them with a slotted spoon. After transferring them to a plate, it’s a good idea to drain any remaining water. They taste best served simply with sour cream.

Ingredients:                

• Approximately 2.2 pounds of strawberries
• 2.2 pounds of flour
• 1 cup of warm water
• 1 egg
• 2 tablespoons of oil or melted butter
• A pinch of salt
• A few tablespoons of sugar, to taste
• Cinnamon, vanilla sugar (optional, to taste)
• Sour cream for serving

Preparation Method:            

1. Sift the flour and add a pinch of salt, egg, and fat. Gradually add water, kneading the dough until it's elastic.
2. Cover the dough and let it rest for 30 minutes.
3. Select, rinse, and dry the strawberries. Cut them into smaller pieces and mix with sugar.
4. Roll out the dough on a board. Cut out circles with a cup, or tear off small pieces, form them into balls, and roll out into small discs.
5. Fill the discs with strawberries and seal them securely.
6. Cook the dumplings in salted boiling water until they float to the surface (about 3 minutes).
7. Serve the strawberry dumplings with a dollop of sour cream.