Strawberry Dumplings Filled

As a child my favorite recipes in austria were apricot dumplings. now i make a few other types. At this time of year strawberries are great, especially during the cool evenings that can crop up. Often served as a meal on their own in europe. this recipe is the one i use for more formal fussy dumplings and i still use the old fashioned ending which i will tack on as an option. Prep time does not include the 1/2 hour of dough resting.

Steps

Authentic dumplings:.

In a big bowl cream together flour , salt , sugar , egg , butter , lemon zest and curd.

The result will be a smooth and sticky dough , cover it and let rest for at least half an hour.

Wash dry and cut strawberries in half.

Knead in some more flour until the dough doesnt stick to your fingers any more and you can work with it.

Key is to add only as much flour as really necessary , to maintain a light and fluffy dumpling texture.

Knead dough briefly , form a log and cut it in 10 to 12 equally sized slices.

Slightly flour your hands and form little discs , then place two strawberry halves on top of each , drizzle with a little vanilla sugar and wrap it with the dough.

Form a neat little dumpling and double check that the strawberries are completely covered by the dough , with no leaks.

Bring the pot of water to a boil and carefully slip the dumplings into the water , stir once to make sure none got stuck to the bottom of the pot , then close the lid.

Let .

Ingredients

all-purpose flour, salt, white sugar, egg, butter, lemon, zest of, curds, fresh strawberries, poppy seeds', confectioners' sugar"]"