Savor the season: Perfecting strawberry dumplings at home

Although I occasionally treat myself to dumplings at a restaurant, none surpass those made by my mum. She has a wealth of experience in this culinary craft, and everyone in the family adores her dumplings. In autumn and winter, she prepares savoury ones; but as soon as spring arrives, it's time for the fruit-filled version, with strawberries making the first appearance.

Strawberry dumplings are among the best seasonal dishes, savoured only in spring and summer since frozen fruit doesn’t quite capture the essence. For some, these dumplings are a dessert; for others, they offer a light, sweet lunchtime treat. I asked my mum for a few insights into this delightful dish. Choosing the right strawberries is key — they should be sweet and juicy, yet not overripe. It's best to select small to medium-sized berries; larger ones can be halved. Rinse and dry the fruit before moving on to kneading the dough. Remember to plan ahead, as the dough needs time to rest.

The recipe is simple, and according to my mum, it's best left unchanged. The basics are flour, warm water, and a pinch of salt. However, when making fruit dumplings, consider adding an egg and some butter for softer, more elastic dough. This makes it easier to enclose even a generous amount of fruit. While the dough is quick to prepare, it requires patience as it must rest afterward. Set it aside, cover it, and let it rest for half an hour to absorb moisture, making it more elastic and easier to roll out. You can either tear off small portions and roll them into discs or roll out a larger piece and cut out circles, perhaps using a glass.

For evenly sweet dumplings, place the prepared strawberries in a bowl and mix them with sugar. My mum uses regular sugar, but you might try icing sugar or add a hint of vanilla sugar. Some prefer adding a touch of cinnamon for seasoning. Another option is to combine the strawberries with quark. Despite the many variations, the simplest version remains the favourite in my family. Be sure to seal the dumplings thoroughly to prevent juice from leaking during cooking.

To cook the dumplings, use a large, preferably shallow pot to allow them to float freely. Drop them into salted boiling water and stir gently immediately to prevent sticking. 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 also advisable to pour off any excess water. They are at their best served simply with sour cream.

Ingredients:                                  

• About 2 lb of strawberries
• 2 lb of flour
• A 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, add a pinch of salt, egg, and fat, then gradually add water and knead the dough until it is springy.
2. Cover the dough and leave it to rest for 30 minutes.
3. Sort, rinse, and dry the strawberries. Cut them into smaller pieces and mix with sugar.
4. Transfer the dough to a pastry board and roll it out. Cut circles with a cup, or tear off small pieces, form balls, and roll them into discs.
5. Fill the discs with strawberries and then seal them.
6. Cook the dumplings in salted boiling water until they float to the surface (about 3 minutes).
7. Serve the strawberry dumplings with a generous portion of sour cream.