Traditional Polish Strawberry Knedle Recipe
If you’re looking to dive into a piece of authentic Polish comfort food that bursts with sweet, fruity goodness, then you simply must try the Traditional Polish Strawberry Knedle Recipe. These delightful potato dumplings encase fresh strawberries in soft, tender dough that’s gently boiled to perfection. The combination of the mildly savory dough with the sweet, juicy strawberry center creates a harmonious bite that’s both nostalgic and refreshing. This dish is a beautiful celebration of simple ingredients coming together, perfect for dessert or a sweet snack that feels like a warm hug from the inside.
Ingredients You’ll Need
This Traditional Polish Strawberry Knedle Recipe uses straightforward, wonderfully basic ingredients that come together to create an irresistible treat. Each element plays a crucial part in the flavor and texture, turning humble pantry staples into a dish full of warmth and sweetness.
- 500 g cooked and mashed potatoes: Provides the soft, tender base for the dough and ensures a light texture when cooked.
- 1 egg: Binds the dough together, giving it structure without making it heavy.
- 150–180 g all-purpose flour: Adds firmness to the dough, allowing it to hold the strawberry filling perfectly.
- Pinch of salt: Enhances all other flavors, balancing the sweetness of the strawberries.
- 15–20 small fresh strawberries: The star of the show, these juicy fruits provide the sweet, fruity surprise inside every dumpling.
- 2–3 tablespoons granulated sugar: Sprinkled over the strawberries to enhance their natural sweetness and create a slight glaze inside the dough.
- 2–3 tablespoons melted butter: Adds richness and helps to bring a luscious finish when drizzled over the cooked dumplings.
- Additional granulated sugar: Used for topping, giving the final dish a sweet, sparkling touch.
How to Make Traditional Polish Strawberry Knedle Recipe
Step 1: Prepare the Dough
Start by mixing your cooled, mashed potatoes with the egg and 150 grams of flour in a large bowl. Use your hands or a spoon to bring these together until you have a soft dough that isn’t sticky. You might need to add a bit more flour here to make the dough manageable, but be careful not to overdo it—the dough should stay tender and pliable. A quick knead will ensure the dough is smooth and ready to wrap around your strawberries perfectly.
Step 2: Prepare the Strawberries
Next, wash and hull your strawberries carefully. If any berries are significantly larger than the others, slice them in half to create even-sized dumplings. Lightly dust the strawberries with sugar—this step is crucial because it sweetens the fruit just enough without overpowering their fresh flavor and helps create a lovely, syrupy core inside each knedel.
Step 3: Assemble the Dumplings
Divide your dough into equal portions, each enough to wrap a strawberry comfortably. Flatten each piece gently in your palm, place a sugared strawberry in the center, and sprinkle a pinch of sugar over the berry. Fold the dough over, sealing it thoroughly to prevent any fruit from leaking during cooking. Then, roll each into a smooth ball. This part is a little like crafting edible treasure—each dumpling holds a juicy surprise inside!
Step 4: Boil the Knedle
Bring a large pot of salted water to a gentle boil. To avoid overcrowding, cook the dumplings in batches, gently dropping them into the water. They’ll float to the surface when ready, but don’t rush—let them simmer for an additional 1 to 2 minutes to ensure the dough cooks through fully. Use a slotted spoon to scoop them out and drain briefly.
Step 5: Add the Finishing Touches
Transfer your knedle to warm plates and drizzle generously with melted butter. Sprinkle more sugar over them for that sparkling sweetness that everyone loves. If you want to add an extra traditional touch, roll them in toasted breadcrumbs or serve with a dollop of sour cream dusted with cinnamon. Serve warm to enjoy them at their absolute best!
How to Serve Traditional Polish Strawberry Knedle Recipe
Garnishes
While the knedle shine on their own, adding a few simple garnishes transforms them into a truly decadent treat. Try a dusting of powdered sugar or a sprinkle of ground cinnamon to enhance the fruity notes. Toasted breadcrumbs add a lovely crunch that contrasts beautifully with the soft dumpling exterior. A swirl of sour cream on the side adds a tangy creaminess that cuts through the sweetness perfectly.
Side Dishes
Because these strawberry knedle are fairly rich, pairing them with a light, fresh side like a green salad with a zesty vinaigrette or a chilled glass of milk can balance the meal beautifully. For a traditional Polish touch, a simple cup of herbal tea or a glass of chilled buttermilk makes a perfect companion for this dessert-like dish.
Creative Ways to Present
Want to impress your guests? Serve the dumplings in individual bowls with a drizzle of warm fruit compote or honey on top. You can even layer them with whipped cream and crushed nuts for a deconstructed take on the recipe. For a festive twist, sprinkle edible flowers or fresh mint leaves to add vibrant color and fresh flavor that makes the presentation pop.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, store the knedle in an airtight container in the refrigerator for up to two days. Be aware that the dough might firm up a bit when chilled, but the flavors will remain just as delicious.
Freezing
Traditional Polish Strawberry Knedle Recipe freezes well, making it a convenient option for future indulgence. Freeze the uncooked dumplings on a baking sheet in a single layer, then transfer them to a freezer bag. They can be cooked directly from frozen, though you’ll need to add a couple of extra minutes to the boiling time.
Reheating
To reheat cooked knedle, gently simmer them in hot water until warmed through, or microwave on a low setting to avoid drying out the dough. Drizzle with a little more melted butter and sprinkle fresh sugar before serving to revive their fresh-from-the-pot taste.
FAQs
Can I use frozen strawberries for this Traditional Polish Strawberry Knedle Recipe?
While fresh strawberries are best because they hold their shape and sweetness, you can use frozen ones if you thaw and drain them thoroughly first. They might release more liquid, so handle the dough sealing carefully to avoid leaks.
What type of potatoes work best?
Starchy potatoes like Russets or Yukon Golds are ideal because they mash smoothly and create light dough perfect for dumplings. Avoid waxy potatoes as they can make the dough too dense.
Can I make this recipe vegan-friendly?
To make a vegan version of this Traditional Polish Strawberry Knedle Recipe, replace the egg with a flaxseed egg or another egg substitute and swap butter for a plant-based alternative. The results will still be delicious, though the dough texture may vary slightly.
How do I prevent the dumplings from falling apart?
The key is to seal the dough tightly around the strawberries and not overfill them. Also, make sure your dough is smooth and pliable—not too sticky or too dry—to hold its shape well during boiling.
What is the best way to serve leftovers?
Reheating gently in boiling water is the best method to refresh leftovers, making them taste almost as fresh as when first made. Adding fresh butter and sugar after reheating always helps to bring back that homemade feel.
Final Thoughts
There’s something so comforting about this Traditional Polish Strawberry Knedle Recipe that makes every gathering feel special. Whether you’re sharing this dish with family or surprising friends with a homemade delicacy, the soft potato dough and luscious strawberry centers are guaranteed to bring smiles all around. Dive in, get your hands floury, and enjoy the magic of these divine dumplings — I promise they’ll become a beloved favorite before you know it!
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Traditional Polish Strawberry Knedle Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
Traditional Polish Strawberry Knedle are delightful potato dumplings filled with fresh strawberries, lightly sweetened and topped with melted butter and sugar. This classic dessert combines tender, pillowy dough with juicy fruit inside, perfect for a comforting and nostalgic treat enjoyed warm.
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 and elastic.
- Prep strawberries: Wash and hull the strawberries. If any berries are larger than the others, halve them for uniform size. Lightly sprinkle the strawberries with 2–3 tablespoons of granulated sugar and set aside to macerate.
- Form dumplings: Divide the dough into equal pieces. Flatten each piece gently in your hand to create a small disc. Place one sugared strawberry in the center, add a pinch of sugar on top, then fold the dough over the fruit and seal edges tightly to prevent leakage. Roll gently into smooth balls. Repeat until all dough and strawberries are used.
- Cook dumplings: Bring a large pot of salted water to a gentle boil. Carefully drop the dumplings in batches to avoid overcrowding. Cook until they rise to the surface, then continue to simmer for 1–2 additional minutes to ensure they are cooked through. Remove them with a slotted spoon and let drain briefly.
- Serve: Transfer the dumplings to plates. Drizzle with 2–3 tablespoons of melted butter and sprinkle generously with additional granulated sugar. Optionally, roll them in toasted breadcrumbs or serve alongside sour cream with a dusting of cinnamon. Serve warm to enjoy the best flavor and texture.
Notes
- Use day-old mashed potatoes or freshly cooked but thoroughly cooled potatoes for best dough texture.
- If dough is too sticky, add flour gradually while kneading to avoid toughness.
- Serve knedle immediately after cooking as they taste best warm and fresh.
- Optional toppings like toasted breadcrumbs or sour cream enhance traditional flavor.
- Be gentle when sealing dumplings to prevent strawberries from leaking during cooking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Boiling
- Cuisine: Polish
