Traditional German Strawberry Dumplings
4 strawberry dumplings
Servings 2 people
Ingredients
For dumplings
- 150 g starchy potatoes
- 70 g flour
- 20 g butter
- 1 egg
- 1 pinch salt
- 4 strawberries medium
To serve
- 2 tbsp breadcrumbs
- 40 g butter
- 1 tbsp sugar
- powdered sugar if needed, on the top
- whipped cream optional
- ice cream vanilla optional
- Rote Grütze optional
Instructions
- Peel the potatoes and cook them for 12-15 minutes by using a pressure cooker (or 25 in a normal pot). Mash the potatoes when they are still warm (but not hot!) with a potato ricer. Create a dough from flour, butter, egg and a pinch of salt.
- Wash and tap dry the strawberries. For this recipe, I use medium strawberries. Divide the dough into 4 (one piece of dough should fit one large tablespoon (see the video)). Press the dough flat, fill with one strawberry and form a ball.
- Prepare a pot with salty water. As soon as the water cooks turn down the heat to low and add the dumplings. Simmer for 10 minutes. After this time they should be swimming on the water surface.
- In the meantime melt the butter over medium-low heat, and add the breadcrumbs and sugar to it. Let them simmer in butter for about 5 minutes. Be careful of the heat because they burn easily!
- Serve the dumplings with breadcrumbs and butter on the top. If needed sprinkle them with powdered sugar.
- If you would like this to be a proper feast add one scoop of vanilla ice cream, a bit of whipped cream and Rote Grütze.
- Enjoy!
Video
Notes
Good news! Strawberry dumplings can be kept in the fridge and freezer! If you decide to store them, make sure it happens before you cook them!