Traditional Polish Strawberry Knedle (Knedle z Truskawkami)

Polish strawberry knedle are soft potato dumplings that are stuffed with sweet strawberries. They’re served warm and are usually topped with melted butter, sugar, and sometimes a sprinkle of cinnamon or sour cream. This recipe is a true summer favorite in many Polish homes!

The best part? They’re super fun to make, especially when strawberries are in season. You get a soft bite of dough on the outside and a sweet, juicy surprise in the middle.

What Are Strawberry Knedle?

Knedle z truskawkami are large soft dumplings that are made from mashed potatoes and flour, and are filled with fresh strawberries. After boiling, they’re usually served in sweet butter or breadcrumbs. These dumplings are a great way to use up leftover potatoes and make a simple, satisfying dish.

They’re usually eaten as a sweet lunch or light dessert in Poland. Some families love adding a touch of vanilla sugar or using a bit of cream on top! They are a variety of the most liked Polish plum knedle!

Key Ingredients & Substitutions for Strawberry Knedle

Potatoes: Use starchy potatoes like russets or yukon golds. Let them cool completely before making the dough.

Flour: All-purpose flour works well. Add just enough to make a soft but workable dough.

Egg: Helps bind the dough and makes it easier to shape.

Strawberries: Fresh and small are best. If your strawberries are big, just cut them in half.

Sugar: A little bit inside each dumpling adds sweetness. You’ll also need some for topping.

Butter: Melted butter poured over the dumplings makes them extra tasty.

Breadcrumbs (optional): Lightly toasted and used for coating the dumplings, traditional in some Polish homes.

Equipment You’ll Need

• Potato Masher or Ricer: For smooth mashed potatoes
• Mixing Bowl: For making the dough
• Large Pot: To boil the dumplings
• Slotted Spoon: For removing dumplings from the water
• Small Pan: If using buttered breadcrumbs for topping

Step-by-Step Instructions for Perfect Strawberry Knedle

Step 1: Make the Dough

1. Cook 500g (about 1 lb) of peeled potatoes until tender. Mash them very well and let them cool completely.
2. In a large bowl, mix the cooled mashed potatoes with 1 egg and about 150–180g (1 to 1¼ cups) flour.
3. Knead gently until the dough is smooth and soft—not sticky. Add more flour only if needed.

Step 2: Prepare the Filling

4. Wash and hull 15–20 small strawberries. Cut in half if they’re large.
5. Sprinkle a little sugar on them if they’re not very sweet.

Step 3: Form the Dumplings

6. Take a small piece of dough (about the size of a golf ball), flatten it in your hand, and place one strawberry (with a bit of sugar) in the center.
7. Wrap the dough around the strawberry and seal well. Roll into a ball. Repeat until all dough is used.

Step 4: Cook the Knedle

8. Bring a large pot of lightly salted water to a boil.
9. Carefully drop the dumplings into the boiling water. Don’t overcrowd the pot.
10. Cook for about 5 minutes, or until they float and then 1–2 minutes more. Remove with a slotted spoon.

Step 5: Add Toppings

11. Serve warm with melted butter and sugar on top.
12. Optionally, toast breadcrumbs in butter and roll the dumplings in them for a golden coating.
13. You can also add a bit of sour cream or cinnamon sugar if you like!

Expert Tips for the Best Knedle

Let the potatoes cool completely—warm ones will make the dough sticky.

Don’t use too much flour. The dough should be soft but easy to shape.

Make sure the strawberry is sealed tightly inside so no juice leaks out during cooking.

Serve right after cooking—they’re best warm and fresh!

Serving Suggestions

These are perfect as a light lunch, sweet dinner, or dessert. Serve them with just butter and sugar, or go extra with sour cream or sweet breadcrumbs. A sprinkle of cinnamon or a drizzle of honey works too!

Make-Ahead and Storage

• Make-Ahead: You can form the dumplings a few hours ahead and keep them in the fridge.
• Storage: Store leftover cooked knedle in the fridge for up to 2 days.
• Reheat: Steam or gently re-boil to warm them up, or pan-fry in butter for a crispier version.
• Freezing: You can freeze uncooked knedle. Place on a tray to freeze, then transfer to a bag. Boil from frozen—just add 2–3 extra minutes.

Frequently Asked Questions

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