Description
These Polish strawberry knedle are soft potato dumplings filled with juicy strawberries — a light, nostalgic dessert full of summer flavor.
Ingredients
For the Dumpling Dough
-
- 500 g cooked, mashed potatoes
-
- 1 egg
-
- 150–180 g all-purpose flour (adjust as needed)
-
- Pinch of salt
For the Filling
-
- ~15–20 small strawberries (or large ones, halved)
-
- 2–3 tablespoons of granulated sugar
For Serving
-
- 2–3 tablespoons melted butter
-
- Extra sugar to sprinkle
-
- Optional: toasted breadcrumbs cooked in butter
-
- Optional: sour cream or a pinch of cinnamon
Instructions
-
Prepare the Dough
Mix the mashed potatoes with the egg and a pinch of salt. Gradually add the flour, kneading until you get a soft but manageable dough. -
Prep the Strawberries
Wash and hull the strawberries. If they’re large, cut them in half. Sprinkle each with a little sugar to sweeten. -
Form the Knedle
Divide the dough into small portions (about the size of a walnut). Flatten each piece into a disc, place a strawberry (or piece) in the center, and gently wrap the dough around it. Pinch to seal, then roll into a smooth ball. -
Cook the Dumplings
Bring a large pot of salted water to a gentle boil. Add the knedle in batches, stirring lightly. Once they float, cook for another 1–2 minutes, then remove with a slotted spoon. -
Serve
Place cooked dumplings in a serving dish. Drizzle with melted butter and sprinkle with sugar, or roll the dumplings in buttery toasted breadcrumbs. Optionally serve with sour cream or a dash of cinnamon.
Notes
-
The dough should be soft but not too sticky — adjust flour as needed.
-
Seal each dumpling well so the strawberry doesn’t burst during cooking.
-
Stir gently when boiling so the dumplings don’t break apart.
-
Use ripe strawberries for the best flavor, but don’t overload with sugar if they are very juicy.