Boil about 100 ml of water and set aside for 3 minutes. In a bowl, place the flour and oil. Gradually add hot water – add the water slowly (1 tablespoon at a time) to avoid adding too much and making the dough too sticky. Initially, mix and knead the dough with a spoon, then by hand until it is smooth and elastic.

Cover the bowl with a cloth and set aside for 10-20 minutes. In the meantime, prepare the filling.

Finely chop the washed, dried, and hulled strawberries (fresh or frozen).

After the indicated time, roll out the dough on a lightly floured surface to about 2 mm thickness. Use a cookie cutter or a glass to cut out circles from the dough.

Place a heaped teaspoon of filling in the center of each circle. Moisten the edges of the circle with water and seal by pinching the edges with your fingers or using a cutter.

Arrange the dumplings on a floured board and cover with a cloth to prevent them from drying out before cooking. FREEZING: If you want to freeze the dumplings and eat them another day, immediately after shaping them, arrange them on a lightly floured board, leaving a small gap between each piece to prevent sticking. Then place the board with the dumplings in the freezer for about 1 hour. After the time has elapsed, you can transfer the dumplings to a bag or container and place them back in the freezer.

Cook the dumplings (immediately after preparation or frozen) in small batches, a few pieces at a time: boil lightly salted water in a pot. Adjust the amount of water so that there is about 5 times more water than the batch of dumplings being cooked. Drop the dumplings into the boiling water and cook for a few minutes after they float to the surface.

Then remove the dumplings using a slotted spoon.

Eat immediately after cooking or fry after cooling.