Polish Strawberry Knedle Gluten-Free

Polish Strawberry Knedle ( Potato Dumplings Gluten-Free) with bread crumbs and drizzled with white cream. The dessert looks creamy and inviting.

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Make these delicious Polish strawberry knedle (potato dumplings, gluten-free) stuffed with sweet strawberries. This traditional Polish recipe is a summer favorite in Poland and can be served for lunch or as a light dessert.

Prep Time20

Cook Time10

Total Time30

Course: lunch, Main Course

Cuisine: Polish, Eastern European, European

Keyword: Polish Strawberry Knedle (Potato Dumplings Gluten-Free)

Servings:

Calories: 397kcal

Equipment

Ingredients

1,5 lbs Potatoes mashed
12 Eggs
1 3/4 cups Gluten-free flour or more if needed
1/4 tsp Salt

Filling

20 Starwberries
2 tbsp Coconut sugar to sprinke inside

For serving

3 tbsp Melted butter
6 tbsp gluten-free bread crumbs
Sour cream optional

Instructions

Boil the potatoes until fork-tender. Once slightly cooled, mash them with a potato ricer. You want the potatoes fluffy and lump-free so the dough stays silky.
2. Mix the potatoes with gluten-free flour and eggs until a soft dough forms. Kneed the dough with your hands and form a ball. The dough should feel tender and workable but not sticky like glue. Try not to add more flour, as the dough can become too tough after cooking. Knead the dough only until it comes together. Try not to overmix it. One of the biggest mistakes with potato dough is waiting until every bit of flour is fully absorbed, because that’s usually when the dough starts to turn sticky. Then you end up adding more flour, mixing again, and suddenly the dough keeps demanding more and more flour like a hungry teenager standing in front of the fridge. Instead, add about 1 cup of flour (sometimes even a little less) and stop mixing once the dough is mostly combined. Lightly flour your hands and work surface when shaping the dumplings, rather than adding too much flour directly to the dough. A little flour on the outside makes the dough much easier to handle while keeping the inside soft and tender, not heavy. The exact amount of flour can vary depending on the potatoes and even the size of the egg you use. Some potatoes hold more moisture than others, which is why potato dough is something you learn to feel more than measure perfectly. The secret to soft, pillowy knedle is adding just enough flour. Too little and the dough becomes wet and sticky. Too much and the dumplings turn dense and chewy.
3. If your dough feels too dry, add a small splash of milk or a little softened butter. If it feels too sticky, sprinkle in a bit more flour, one spoonful at a time.
4. Wash and cut strawberries in half.
5. Transfer the dough to a floured cutting board. Take pieces of dough and flatten them gently in your hands. Place a strawberry in the center and add a bit of sugar, then carefully wrap the dough around it, sealing it completely. Roll gently into smooth dumplings.
6. Bring a large pot of salted water to a gentle boil. Do not overcrowd the pot and make sure that the dumpling doesn't stick to the bottom. I usually cook 6 dumplings at a time and cook them in batches. Once they float to the surface, let them cook a little longer until soft and tender. Remove them with a slotted spoon and transfer them to the plate.
7. Meanwhile, melt butter in a skillet and toast the gluten-free breadcrumbs until golden and fragrant.
8. Drizzle it with buttery breadcrumbs and sprinkle with coconut sugar before serving warm.

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