I could munch on these nonstop every single day.

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Cut in the cold butter using a pastry cutter or two knives until the mixture resembles coarse crumbs.
Stir in the milk and vanilla extract until the dough comes together.
On a floured surface, roll out the dough to about 1/4-inch thickness.
In a small bowl, mix the chopped strawberries with the sugar and cornstarch.
Cut the dough into 6 equal squares and place a spoonful of the strawberry mixture in the center of each square.
Fold the corners of the dough over the strawberries, pinching the edges to seal.
Place the dumplings on the prepared baking sheet.
Brush the tops with the beaten egg and sprinkle with sugar.
Bake for 25-30 minutes, or until golden brown and flaky.
Allow to cool slightly before serving.
Variations & Tips
For a twist, try adding a sprinkle of cinnamon to the strawberry filling or a dash of lemon zest for a zesty kick. If you have picky eaters, consider using a different fruit like blueberries or peaches. You can also make these dumplings savory by omitting the sugar and filling them with cheese and herbs for a delightful appetizer.