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
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 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
