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Soft potato dumplings wrapped around juicy strawberries and finished with melted butter and sweet toppings are a summertime tradition where every bite brings childhood right to the table. These traditional Polish knedle are a cherished sweet treat in my family and one I crave the minute strawberries come into season.
My first memory of knedle involves sitting in my grandma’s sunny kitchen waiting not so patiently for the pot to boil. Now my own kids love shaping the little dumplings with me and sneaking sugared strawberries when they think I am not watching.
Ingredients
- cooked and mashed potatoes: about one pound use a starchy potato and be sure they are fully cooled for best dough texture
- egg: helps bind the dough and adds richness
- all-purpose flour: brings the dough together start with less and add more if needed for a soft non-sticky feel
- pinch of salt: brightens the flavors
- small fresh strawberries: choose ripe but firm berries larger ones should be halved for easier shaping
- sugar: for sprinkling inside and creating a sweet bite in every dumpling keep a little extra for topping before serving
- melted butter: for drizzling at the end salted or unsalted both work
- optional toasted breadcrumbs: add a golden crunch if you want extra texture
- optional sour cream or cinnamon: offers a creamy or spiced finish depending on preference
Step-by-Step Instructions
- Make the Dough:
- In a large bowl mix the mashed potatoes with the egg and most of the flour. Knead gently with your hands until you get a soft smooth dough. Add a bit more flour if the dough is sticking.
- Prepare the Strawberries:
- Wash and hull the strawberries making sure they are dry. Cut any large berries in half and sprinkle them lightly with sugar. Set aside so the juices begin to form.
- Form the Dumplings:
- Pinch off a piece of dough and flatten it into a small circle in your palm. Place a strawberry in the center with a pinch of sugar. Fold the dough around the fruit sealing tightly so there are no gaps. Gently roll into a ball. Keep repeating until all dough and berries are used.
- Cook the Knedle:
- Bring a large pot of salted water to a simmer. Drop in dumplings one at a time without crowding the pot. Once they float wait a minute or two then use a slotted spoon to lift them onto a plate.
- Serve and Enjoy:
- Arrange the dumplings on a warm plate. Drizzle generously with melted butter and more sugar. For extra flair roll in toasted breadcrumbs or set out sour cream or cinnamon as a topping. Best when eaten warm and fresh.
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My favorite part is watching the strawberry juice burst out when you cut open a dumpling. It brings back every childhood summer spent at my grandmother’s table. This was always her special way to celebrate berry season.
Storage tips
Knedle are best when fresh and warm but leftovers can be kept in an airtight container in the fridge up to two days. Reheat gently in the microwave or in a pan with a little butter to soften them up. Freeze any uncooked dumplings on a lined tray then store in a freezer bag and boil from frozen whenever the craving hits.
Ingredient substitutions
If strawberries are out of season try blueberries or plums for an equally pleasing and traditional Polish twist. In a pinch ricotta can be blended into the potatoes for added softness or gluten free flour can be swapped one for one if needed.
Serving suggestions
Serve these dumplings as a sweet dinner or afternoon snack. Sometimes I offer a little pot of melted butter and bowls of cinnamon sugar so everyone can finish their own how they like. A dollop of sour cream gives a tangy contrast or for a crunch try crushed roasted nuts.
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Cultural context
Strawberry knedle are a centuries old comfort food in Poland linked with family gatherings the peak of berry season and childhood memories. Every region and household has their little variations but kneading the dough using just cooked potatoes and sharing the first sweet bite is universal.
Recipe FAQs
- → What type of potatoes works best for knedle?
Starchy potatoes, like Russet or Yukon Gold, yield the smoothest, fluffiest dough for knedle.
- → How do I prevent the dough from sticking while shaping?
Lightly flour your hands and the work surface to make shaping and sealing the dumplings easier.
- → Can I use other fruits for the filling?
Yes, blueberries or plums are great alternatives, adding their own flavor twist to this tradition.
- → How should I serve knedle for the best taste?
Serve warm, drizzled with melted butter, a sprinkle of sugar or breadcrumbs, and a dollop of sour cream.
- → Why do the dumplings float when cooked?
Once they’re fully cooked, the rising steam inside causes them to rise to the pot’s surface.
- → Can knedle be made in advance?
Yes, boil them ahead and gently reheat with melted butter before serving for optimal texture.