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1
In a big bowl cream together flour, salt, sugar, egg, butter, lemon zest and curd.
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2
(If you have the time to strain the curd, do so, the mixture will be a bit firmer and you can omit some of the flour.)
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3
The result will be a smooth and sticky dough, cover it and let rest for at least half an hour.
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4
Meanwhile, carefully wash the strawberries, let them dry on a kitchen paper, remove the stems and cut them in equally sized halves or quarters.
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5
Knead in some more flour (start with one or two tablespoons) until the dough doesnt stick to your fingers any more and you can work with it.
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6
Key is to add only as much flour as really necessary, to maintain a light and fluffy dumpling texture.
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7
Knead dough briefly, form a log and cut it in 10 to 12 equally sized slices.
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8
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.
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9
Form a neat little dumpling and double check that the strawberries are completely covered by the dough, to guarantee that the fruit juice stays inside.
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10
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.
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11
Let the water simmer at low heat for 10 to 12 minutes until they are done, then remove with a skimmer.
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12
Roll them in a bowl filled with squeezed/ground poppyseed until evenly covered, then arrange on a plate, dust with some confectioners sugar and - if desired (Oliver thinks its essential) - drizzle with a bit of hot butter and enjoy.
