My mother made potato dumplings filled with plums recently, which brought back childhood memories for Daniel, since his grandmother would make this dish often while he was growing up. It turns out this dish is popular in Austria and Romania, among both our families. He decided to change up the recipe by replacing plums with strawberries and we’re really happy with how it turned out. This is a fun, simple recipe that is easy to change up the taste by changing the filling. We have lots of ideas for alternative versions coming soon!
Servings: 12-15 dumplings
Time: 30 minutes
500 grams of Russet potatoes
250 grams of flour
Pinch of salt
Filling Ingredients: 1 frozen strawberry per dumplings
Dumpling Coating Ingredients:
2 tablespoons of butter
¾ cup bread crumbs
2 tablespoons of white sugar (adjust to your liking)
Pinch of cinnamon
Boil potatoes in their skins. After cooling, peel them, and grate them on a fine grater into a big bowl.
Add flour, eggs, and salt and mix. Form the dough in a thick roll.
Cut into equal pieces of 3 centimeters. Flatten each piece in your hand and place the frozen strawberry in the middle. Shape them into balls, making sure they are closed properly. Tip: If the dough is getting sticky, sprinkle some more flour while rolling.
Boil the dumplings in salted water for approximately 5 minutes, until they start floating to the surface.
While the dumplings are boiling, heat up a medium pan with the butter on medium heat, and add the breadcrumbs, sugar and cinnamon. Mix together and fry for 1 minute (keep stirring so they don’t burn).
Once the dumplings start floating, drain them, and roll them in the pan to coat them with the sweet breadcrumbs mixture.
Plate and sprinkle with some icing sugar.