Knedle z Truskawkami

Name: Knedle z Truskawkami
Prep time: 1 h 6 min
Cook time: 48 min
Total time: 1 h 54 min
Cuisine: Polish
Ingredients: 1 kg Potato, scrubbed; 190 g Wheat flour; 30 g Potato starch; 1 Egg, beaten; 400 g Strawberry; 80 g Breadcrumb, dry; 80 g Butter; 60 g Sugar; 200 g Sour cream; 12 g Salt; 3 L Water

Knedle z Truskawkami · ready in 1 h 54 min · 4 servings · 817 kcal per serving · medium · 11 ingredients

Knedle z Truskawkami are Polish summer potato dumplings, tender and lightly sweet, with warm strawberries hidden inside and golden buttered breadcrumbs on top.

Prep: 1 h 6 min
Cook: 48 min
Total: 1 h 54 min
Serves: 4
kcal: 817
Difficulty: medium

Polish Desserts Vegetarian

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

1 kgPotato, scrubbed
190 gWheat flour
30 gPotato starch
1Egg, beaten
400 gStrawberry
80 gBreadcrumb, dry
80 gButter
60 gSugar (to serve)
200 gSour cream (to serve)
12 gSalt
3 LWater

Equipment

stovetop, kitchen scale, large pot, colander, potato ricer, mixing bowl, slotted spoon, skillet, spoon, tray, knife, small knife

Instructions

Mise En Place
Gather ingredients, scale, large pot, colander, ricer, bowl, slotted spoon, skillet, spoon, and tray before starting. · 10 min
What to look for: All ingredients measured and tools ready on the work surface.
Boil Potatoes
Boil 1 kg potatoes in 3 l salted water until a knife slides through easily, then drain well in a colander. · 25 min
What to look for: Potatoes are tender, skins may split, and no hard center remains.
Cool And Rice
Cool potatoes completely, then press them through a ricer into a bowl so no warm lumps soften the dough. · 30 min
What to look for: Riced potato looks fluffy, dry, and fully cool.
Make Dough
Mix riced potato with egg, 190 g wheat flour, 30 g potato starch, and 1 pinch salt; knead gently until smooth and slightly tacky. · 6 min
What to look for: Dough holds together, feels soft, and barely clings to the hand.
Sugar Strawberries
Hull strawberries, pat them dry, and roll each one in a little sugar just before filling to keep the dough from getting wet. · 4 min
What to look for: Strawberries are dry, lightly sugared, and ready for wrapping.
Shape Dumplings
Flatten 1 tablespoon dough in your palm, set 1 sugared strawberry in the center, seal tightly, and roll into a smooth ball. · 14 min
What to look for: Each dumpling is round, smooth, and has no visible cracks.
Cook Dumplings
Boil dumplings in batches in gently boiling salted water; cook for 5-6 minutes after they float, then lift out with a slotted spoon. · 18 min
What to look for: Dumplings float, look plump, and keep their sealed shape.
Toast Breadcrumb
Fry breadcrumb in melted butter over medium heat until golden and nutty, then gently toss drained dumplings to coat. · 5 min
What to look for: Breadcrumb is golden, buttery, and clings lightly to the dumplings.
Serve Hot
Serve hot, dusted with remaining sugar, with 1 dollop sour cream beside each portion. · 2 min
What to look for: Dumplings are glossy with crumbs, lightly sugared, and served warm.

Nutrition (per serving)

kcal	817
Protein	16 g
Carbohydrates	125 g
of which sugars	25 g
Fat	29 g
of which saturated	16 g
Fibre	10 g
Sodium	1403 mg

Nutri-ScoreC

Allergens

Contains: gluten, eggs, milk

Ingredient substitutions

Wheat flour

Potato starch: Use only part of the wheat flour amount; the dough will be more elastic and less classic.

Potato starch

Wheat flour: Use a little extra wheat flour only if the dough is too sticky.

Egg

Potato starch: Mix with a little water for binding; the dough will be more delicate and less traditional.

Butter

Sunflower oil: Less traditional and less creamy, but it can toast the breadcrumb.