Wash the strawberries, dry them thoroughly. Finally, cut off the stem.
Put a sieve on a bowl. Place cottage cheese in the sieve and press it through into the bowl. This way, you get a smooth cheese mass without lumps.
Add all-purpose flour, semolina, a pinch of salt, and one whole egg.
Use a spatula to mix everything by hand. If necessary, add all-purpose flour by tablespoonfuls until a workable, just slightly sticky dough forms. Knead quickly at the end.
Wrap the dough in cling film and leave it to rest in the fridge for about 15 minutes.
Meantime, pour water into a wide pot, salt it a little, and bring to a boil.
Form the rested dough into a roll about 2 inches thick and cut it into equal-sized pieces. Sift the flour onto your work surface and dust your hands with it; the dumpling dough may stick slightly.
Shape each piece of dough into a round patty like a mini pizza. Place a clean, dried strawberry in the middle of the patty. Cover the strawberry with the dough and very carefully seal the edges of the dough. Form a regular shape between your palms.
Cook the dumplings in gently boiling water for 6 minutes. You do not need to flip the dumplings. The dumplings tend to stick to the bottom of the pot, loosen them with a fork, so they float to the surface.
Transfer the cooked dumplings to a bowl using a slotted spoon.