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This classic recipe for Polish strawberry knedle brings the comforting taste of summer strawberries wrapped in a delicate potato dough. Knedle are soft fruit dumplings cherished across Poland and making them together has always been a favorite family tradition at my house especially when the first local strawberries arrive.
My favorite part is watching everyone’s smiles as they cut into these and find the warm berry center. The first batch I made was for my grandmother’s birthday and since then she always asks for more.
Gather Your Ingredients
- Cooked and mashed potatoes (about one pound): Choose starchy potatoes like Russets or Yukon Gold for the best dough texture.
- Egg: Helps hold the dough together and adds richness.
- All-purpose flour (about one to one and a quarter cups): Start with less and add only as needed for a soft non-sticky dough. Use good quality flour for the best results.
- Pinch of salt: Enhances flavor and balances the sweetness.
- Fresh strawberries: Small ripe berries are perfect. Check for bright color and sweet aroma. If very large cut them in half.
- Sugar to sprinkle inside and extra for topping: Fine white sugar dissolves best. Dust lightly for a nice sweetness without overpowering the fruit.
- Melted butter: Drizzle over finished dumplings for richness. Use real butter for authentic flavor.
- Optional toasted breadcrumbs in butter: This is a classic Polish finishing touch. Adds a nutty crunchy coating. Use fresh breadcrumbs if possible.
How to Make It
- Prepare the Dough:
- Mix cooled mashed potatoes with the egg and most of the flour in a large bowl. Knead gently until the dough is soft and smooth but not sticky. Add a bit more flour only if needed.
- Prep the Strawberries:
- Wash and hull the strawberries. If they are large cut them in half. Sprinkle all berries lightly with a bit of sugar so they will release juice when cooked.
- Shape the Knedle:
- Pinch off a piece of dough and press it flat in your palm. Place one sugared strawberry in the center. Fold the dough around the berry sealing it tightly. Roll lightly between your hands to form a smooth ball. Repeat with the rest of the dough and berries.
- Cook the Dumplings:
- Bring a big pot of salted water to a gentle boil. Lower in the dumplings in batches so they do not stick together or overcrowd. When they float to the surface give them a minute or two more to ensure the dough is cooked through then lift out gently with a slotted spoon.
- Finish and Serve:
- Transfer the hot knedle to a serving platter. Drizzle with melted butter and sprinkle with extra sugar or roll them in golden toasted breadcrumbs. Serve while warm and enjoy the soft dough and juicy sweet center.
For me nothing says late spring like the aroma of fresh local strawberries folded into this classic knedle dough. My grandmother’s kitchen always filled with laughter as we rolled each dumpling by hand flour dusting our faces and aprons.
Flavor Boosters
If strawberries are not in season you can use plums cherries or even ripe apricots for the filling. Frozen strawberries can work but be sure to thaw and drain them well to avoid watery dough. Some cooks like to add a touch of vanilla extract or lemon zest to the dough for added aroma.
Serving Suggestions
Try serving knedle with a generous scoop of sour cream for tang or a sprinkle of cinnamon sugar for extra warmth. My family also loves them with a simple dusting of crushed vanilla cookie crumbs. These dumplings pair beautifully with a cup of hot tea or a glass of cold milk for a satisfying snack.
Creative Twists
Knedle have roots in Central and Eastern European cuisine and each family has their own favorite way to make them. In Poland strawberry knedle are most popular during the summer strawberry harvest but plum-filled versions are common too. Sharing a platter of knedle is considered a symbol of hospitality and home comfort. Swap out the fruit filling to match the season — use plums in late summer cherries in early summer or apples in autumn. The potato dough is flexible and works with nearly any sweet juicy fruit you enjoy.
Nothing beats the taste of homemade knedle and the shared memories they inspire. Even the busiest days feel lighter with a plate of these dumplings at the table.
Common Questions About This Recipe
- → What type of potatoes work best for knedle?
Use starchy potatoes, like russets or yukon gold, for a smooth, cohesive dough that holds together well.
- → Can I use frozen strawberries?
Yes, but thaw and drain them first to prevent excess moisture from making the dough too wet.
- → How do I prevent the dumplings from falling apart during boiling?
Seal the dough tightly around the strawberries and avoid overfilling. Ensure the water is gently boiling, not vigorously.
- → What toppings work well besides butter and sugar?
Try toasted breadcrumbs in melted butter or a dollop of sour cream for traditional variations.
- → Can these dumplings be made ahead of time?
They’re best fresh but can be assembled and chilled for several hours before boiling, or reheated gently after cooking.