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
Scale
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.
