Place the pre-sifted flour into the mixing bowl.
Dissolve salt and butter in boiling water and pour it into flour. Mix with a spoon, a kind of coarse crumble will form. Let it stand for several minutes until the flour cools down.
Add the beaten egg and knead by hand or with a mixer until a smooth, elastic dough is formed.
Wrap the dough in plastic bag, place in refrigerator, and let it rest for about 30 minutes.
Wash strawberries, remove stalks and leave in a strainer to drain from excess water. If you have large strawberries, cut them into halves or quarters. You don't have to cut small strawberries.
Divide the dough into 3 parts. Place one on a flour covered boarding table, wrap the others in plastic wrap to prevent them from drying out, and set aside.
Roll out the dough to a thickness of about 1 mm. and cut into squares with a side of about 3-4 cm, may be round also depending on the size of the strawberries.
Place a strawberry in the center and sprinkle with a little sugar.
Squeeze the corners firmly. If the dough dries too much in the meantime and does not want to stick, just moisten the edges of each dumpling with a little water.
Boil water with a pinch of salt in a saucepan. Place the first batch of dumplings in the boiling water, about 15-20 pieces depending on the size of the pot. Wait for the water to boil again and reduce heat to low. Cook the dumplings about 3 minutes after they rise to the top.
You can freeze raw dumplings. Flour a large chopping board with flour, spread out raw dumplings so that they do not touch each other. Place in the freezer for 1 - 2 hours. Then place frozen dumplings into plastic bags or containers and store in the freezer for up to 6 months.