If you have a soft spot for comforting, fruit-filled dumplings that bring a touch of sweetness and nostalgia to any meal, then this Traditional Polish Strawberry Knedle Recipe is about to become your new favorite. These tender potato-based dumplings wrapped around juicy, sugared strawberries are a magical blend of simple ingredients that create an unforgettable taste experience, perfect for dessert or a special snack. Each bite melts in your mouth and bursts with fresh strawberry flavor, making it a true classic from Polish cuisine that’s surprisingly easy to master.
Ingredients You’ll Need
The beauty of this Traditional Polish Strawberry Knedle Recipe lies in how straightforward and honest the ingredients are. Each one plays a crucial role—from the creamy mashed potatoes giving the dough its perfectly soft texture, to the fresh strawberries providing that irresistible fruity center.
- 500 g cooked and mashed potatoes, cooled and lump-free: The base of the dough, they create a tender yet sturdy consistency that holds the dumplings together.
- 1 egg: Helps bind the dough for easier handling and a smoother finish.
- 150–180 g all-purpose flour: Added gradually to achieve a soft, non-sticky dough without making it tough.
- Pinch of salt: Enhances flavor and balances the sweetness.
- 15–20 small fresh strawberries, hulled: The sweet, juicy star filling that makes these knedle truly special.
- 2–3 tablespoons granulated sugar: Lightly sweetens the strawberries and tops the finished dumplings for extra sparkle.
- 2–3 tablespoons melted butter: Adds richness when drizzled over the hot dumplings.
- Additional granulated sugar, for topping: Provides that classic sugary crunch on the outside.
How to Make Traditional Polish Strawberry Knedle Recipe
Step 1: Prepare the Dough
Start by mixing the cooled, mashed potatoes with the egg and 150 grams of flour in a large bowl. Work the ingredients together gently, adding a touch more flour if the dough feels too sticky. The goal is a soft, smooth dough that isn’t too firm but still holds its shape. Give it a brief knead to unify everything without overworking it.
Step 2: Sweeten the Strawberries
While the dough rests, wash and hull your strawberries carefully. If any berries are larger, slice them in half to ensure they cook evenly inside the dumplings. Then sprinkle the strawberries with sugar and let them sit for just a few minutes, allowing their natural juices to mingle with the sweetness.
Step 3: Assemble the Dumplings
Divide your dough into equal pieces, then flatten each into a small disc. Place a sugared strawberry in the center and add a tiny pinch of sugar before folding the dough around it. Seal the edges tightly and gently roll the knedle into a smooth ball. Repeat this process until all your dough and strawberries are neatly wrapped and ready for cooking.
Step 4: Cook the Knedle
Bring a large pot of salted water to a gentle boil. Carefully drop in the knedle in batches, ensuring they don’t crowd the pot. Watch closely: once they float to the surface, let them cook for one to two more minutes. This ensures the dough is cooked through while keeping the strawberry filling juicy. Use a slotted spoon to lift them out and drain briefly.
Step 5: Finish and Serve
Place the cooked knedle onto plates. Drizzle melted butter over them and sprinkle with additional sugar. For an extra traditional touch, you can roll them in toasted breadcrumbs or pair them with a dollop of sour cream and a dusting of cinnamon. Serve warm to fully enjoy the flavors and comforting texture.
How to Serve Traditional Polish Strawberry Knedle Recipe
Garnishes
Simple garnishes can elevate the Traditional Polish Strawberry Knedle Recipe beautifully. Melted butter brings a silky sheen and rich mouthfeel, while granulated sugar adds that classic sweet crunch. Toasted breadcrumbs introduce a lovely texture contrast, and a sprinkle of cinnamon can warm the flavors perfectly.
Side Dishes
While these knedle can stand proudly on their own, serving them alongside a scoop of light vanilla ice cream or a dollop of fresh sour cream creates an indulgent pairing. A fresh green salad or lightly sweetened yogurt could also balance the sweetness for a complete meal experience.
Creative Ways to Present
Want to wow your guests? Present these dumplings in a rustic basket lined with a pretty cloth for a homey feel, or serve them on a colorful plate topped with edible flowers for a festive touch. You can also drizzle contrasting fruit sauces like raspberry coulis for added color and an extra burst of flavor.
Make Ahead and Storage
Storing Leftovers
If you have leftovers from your Traditional Polish Strawberry Knedle Recipe, store them in an airtight container in the refrigerator. They’ll keep well for up to two days, maintaining their tenderness and flavor—just be sure to add a touch of butter or a splash of water when reheating to keep them from drying out.
Freezing
To freeze, arrange the uncooked knedle in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag or container. They will keep for up to one month. When ready to enjoy, cook them straight from frozen by extending the boiling time slightly until they float to the surface again.
Reheating
Reheat leftover knedle gently by steaming or warming in simmering water to prevent the dough from becoming tough. Avoid microwaving without moisture, since it can dry out the delicate potato dough and alter the texture. A quick sauté in melted butter adds a lovely fresh taste and slight crispness if desired.
FAQs
Can I use frozen strawberries in this Traditional Polish Strawberry Knedle Recipe?
Fresh strawberries are best because frozen ones release a lot of water and might make the dough soggy. If you must use frozen, thaw and drain them very well, then gently pat dry before wrapping.
What if I don’t have potatoes? Can I use flour alone for the dough?
This recipe relies on potatoes for its unique tender texture. Using only flour will give you a very different dumpling, so it’s best to stick with mashed potatoes for that authentic knedle experience.
How sweet should the strawberries be?
Choose ripe, naturally sweet strawberries since their flavor shines through when wrapped in dough. Adding a little sugar helps enhance their juiciness, but the fruit should do most of the work in providing sweetness.
Is it okay to freeze the cooked knedle?
Freezing cooked knedle is not recommended because their delicate texture can change and become mushy upon reheating. It’s best to freeze them before cooking.
Can I add any spices to the dough or filling?
Traditional recipes keep it simple, but a hint of cinnamon or vanilla in the dough or sprinkled on top can complement the strawberries nicely without overpowering the authentic flavor.
Final Thoughts
There is something truly heartwarming about preparing and sharing the Traditional Polish Strawberry Knedle Recipe. It’s a dish that invites you to slow down and savor simple ingredients transformed into a joyful celebration of taste and tradition. Whether you’re reconnecting with your Polish roots or just exploring new flavors, making these strawberry knedle promises a delightful experience you’ll want to revisit again and again. So, gather your ingredients, roll up your sleeves, and enjoy every sweet bite!
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Traditional Polish Strawberry Knedle Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: Boiling
- Cuisine: Polish
- Diet: Vegetarian
Description
Traditional Polish Strawberry Knedle are delightful potato dumplings filled with fresh strawberries, offering a sweet and tender treat perfect for a comforting dessert or snack. Made with a soft potato-based dough and filled with juicy strawberries, these dumplings are boiled to perfection and served with melted butter and sugar for a classic Eastern European experience.
Ingredients
Dough
- 500 g cooked and mashed potatoes, cooled and lump-free
- 1 egg
- 150–180 g all-purpose flour
- Pinch of salt
Filling
- 15–20 small fresh strawberries, hulled
- 2–3 tablespoons granulated sugar
Topping
- 2–3 tablespoons melted butter
- Additional granulated sugar, for topping
Instructions
- Prepare the dough: In a large mixing bowl, combine the cooled, mashed potatoes with the egg and 150 g of flour. Mix until incorporated, adding more flour as needed to achieve a soft, non-sticky dough. Knead briefly until smooth.
- Prepare the strawberries: Wash and hull the strawberries. If any are larger than the rest, halve them. Lightly sprinkle the strawberries with sugar and set aside to macerate slightly.
- Form the dumplings: Divide the dough into equal pieces. Flatten each piece in your hand to form a small disc. Place one strawberry in the center, add a pinch of sugar, then fold the dough over the fruit and seal well. Gently roll into a ball. Repeat until all dough and strawberries are used.
- Cook the dumplings: Bring a large pot of salted water to a gentle boil. Carefully drop in the dumplings in batches to avoid crowding. Cook until they rise to the surface, then simmer for 1–2 additional minutes. Remove using a slotted spoon and drain briefly.
- Serve: Transfer dumplings to plates. Drizzle with melted butter and sprinkle with sugar. Optionally, roll in toasted breadcrumbs or serve with sour cream and a dusting of cinnamon. Serve warm for best flavor.
Notes
- The dough consistency should be soft but not sticky; adjust flour quantity as needed.
- Use small or medium strawberries to ensure easier wrapping and uniform cooking.
- To add texture, roll finished dumplings in toasted breadcrumbs before serving.
- Serve warm immediately for the best taste and texture.
- This recipe can be doubled to serve more guests and freezes well before cooking.
