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Dumplings with Frozen Strawberries
Instructions
For easy kneading I take a wide bowl. I sift the flour into it. I pour the water and oil into the centre.
I start mixing the ingredients with a spoon straight away, while they are hot. Loose, scattered lumps form.
Next I knead the mixture a little by hand right in the bowl, bringing it together into a single mass.
I transfer the dough to a flat surface and keep kneading by hand, stretching and tearing it as I go – this way the dough becomes smooth and uniform much faster. The process is short (about 2 minutes) and simple, as warm dough is very easy to work with.
At the end I shape it into a ball, place it in a bag and leave it on the table for 5 minutes.
Meanwhile, I cut the large strawberries into pieces that will not pierce the dough with sharp edges (there is no need to chop them too finely either, otherwise the dumplings will not be so juicy).
I mix the chopped berries with the starch and sugar.
I mix everything thoroughly so that each piece is coated with the dry ingredients.
I separate a third of the dough and roll it into a sausage. I cut it into small bars.
I dip the ends in flour, pressing down the middle.
I roll out the circles.
I fill several rounds with the filling, and put the rest (left on the plate) in the freezer so the strawberries do not thaw.
I join the edges of the dumpling. To be safe, I go over the seam once more.
To give the dumpling a more attractive look, I make a simple frill using a wooden stick.
I lay the prepared dumplings on a floured board.
I boil them in small batches of 3–4 servings per 3-litre pot. Once they float, let them simmer for 3 minutes.
Tips
- 1
Choux dough at 60–70°C is the secret to elasticity. Water that is too hot will scald the starch and the dough will turn "rubbery". Water that is too cold and the dough will tear.
- 2
Starch in the filling binds the juice. Without starch the strawberries will "run" during boiling and the filling will leak out into the water.
- 3
The freezer during assembly keeps the strawberries from thawing. Do not lay all of them out at once – keep some in the freezer and shape the dumplings in batches.
- 4
The 8 cm circles are large. A filling with large strawberries will not fit in the usual 6–7 cm ones. The same principle works for other kinds of sweet dumplings.
FAQ
How do you freeze strawberries? +
Rinse the fresh berries, remove the stalks and pat them dry with a paper towel. Spread them out loose in a single layer on a board or tray (not on top of each other) and put them in the freezer for 2–3 hours until fully frozen. Then tip them into a bag or container. They keep for up to 1 year in the freezer. For a premium version, sprinkle them with sugar (50 g per 500 g) before freezing – this gives "juicy" strawberries. Do not defrost them before using them in dumplings – this way the juice stays inside. Defrost them only if you are using them in baking or smoothies. For salads and desserts, also use them without fully defrosting.
What can you use instead of strawberries? +
Alternatives: cherries (a classic, remove the stones), raspberries (more delicate, no need to chop), blueberries (an unusual colour), blackcurrants or redcurrants (tart), blackberries (premium). A 50/50 mix of berries gives a brighter flavour. Fresh or frozen are equally suitable. Do not use cranberries (too sour, they need a lot of sugar) or lingonberries (they taste bitter). For a "children's" version, use strawberries plus raspberries (no tart berries). For a premium version, use a mix of forest berries. A starch-to-berry ratio of 15 g per 300 g of berries is optimal.
How long do the dumplings keep? +
Boiled, in a container in the fridge, they keep for 1 day (after that the dough "soaks up" the juice from the filling). Reheat in the microwave for 1 minute under a lid, or in a frying pan with 1 tsp of butter for 2–3 minutes. Raw hand-shaped dumplings keep in the freezer for up to 3 months. Freeze them loose on a board, then tip them into a bag – they will not stick together. Cook them straight from frozen, without defrosting (drop them into boiling water for 4–5 minutes after they float). Do not leave raw dumplings at room temperature for longer than 15 minutes – the strawberries will thaw and the juice will "run". They are ideal as a "winter make-ahead" – shape a batch in advance and take some out any day. Boiling times for different fillings are in the table: how long to boil vareniki.
What do you serve the dumplings with? +
Classics: with (thick) sour cream and sugar, with honey, or with various kinds of jam. Dust with icing sugar on top to make them look pretty. With a scoop of vanilla ice cream for a dessert version. With whipped cream for a "restaurant" presentation. With a cup of milky coffee, cocoa or black tea. With herbal mint tea for a relaxed evening. With a glass of milk for a "children's" version. With chocolate or berry sauce on top for a "gourmet" presentation. For a "family" afternoon snack, with homemade jam. A versatile dessert for winter evenings and summer tea time.
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