Jahodové Knedlíky

Jahodové Knedlíky (Czech Strawberry Dumplings)

A classic Czech summer dessert: pillowy potato-cheese dumplings wrapped around whole fresh strawberries, boiled until tender, then rolled in sweet buttered crumbs and dusted with sugar. Traditionally served with a generous pour of cold milk or a dollop of whipped cream.

Prep

25 min

Cook

15 min

Total

40 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •250 g (9 oz) strawberries, small to medium, fresh, hulled but kept whole; freeze solid if not sure they are parasite-safe (see step)
• •200 g (7 oz) stale white bread rolls, or 200 g day-old country bread, crusts removed
• •250 g (8.8 oz) cold cooked potatoes, floury type such as russet, peeled and boiled the day before
• •100 g (3.5 oz) semolina
• •100 g (3.5 oz) tvaroh, Czech farmer cheese; substitute with full-fat dry-curd cottage cheese or quark
• •1 large egg
• •1 pinch salt
• •1 tsp sugar, plus extra for serving
• •80 g (2.8 oz) plain flour, plus extra for dusting
• •100 g (3.5 oz) fine dry breadcrumbs, toasted
• •60 g (4 tbsp) unsalted butter, for toasting the crumbs
• •1 L (about 1 quart) lightly salted water, for boiling

Steps

1. 1 REQUIRED SAFETY STEP FOR FRESH BERRIES: Wash strawberries thoroughly under running water. If you cannot confirm they have been commercially grown and handled to a standard equivalent to parasite-free produce, freeze the whole hulled berries solid at -18 °C (0 °F) for at least 7 days, then thaw and pat dry before wrapping. This destroys any possible parasites.
2. 2 Slice the stale bread into 5 mm (¼-inch) cubes and let it dry out further on a tray while you prep (or toast lightly at 120 °C / 250 °F for 10 minutes). You want dry, slightly stale cubes, not browned croutons.
3. 3 Press the cooked, fully cooled potatoes through a ricer or fine grater into a large bowl. They should be cold and dry so the dough stays light.
4. 4 Add the dry bread cubes, semolina, tvaroh (or quark), egg, salt, and the teaspoon of sugar to the potatoes. Mix briefly by hand until just combined.
5. 5 Add the flour and gently work it in. The dough should be soft, slightly sticky, and hold together when pressed; do not over-knead or the dumplings will be dense. Dust hands with flour as needed.
6. 6 Bring the salted water to a gentle simmer in a wide pot (not a rolling boil).
7. 7 Divide the dough into 8 equal portions (about 70 g each). Lightly flour your hands.
8. 8 Flatten a portion into a disc about 8 cm (3 inches) across. Place one strawberry in the center, then wrap the dough up and around it, pinching the seam closed. Roll between cupped, floured hands into a smooth ball. Repeat with the remaining dough and berries.
9. 9 Lower the dumplings into the simmering water. They will sink, then float after a few minutes.
10. 10 Once they float, cook for another 8–10 minutes total, turning gently so they cook evenly. The dumpling is done when it springs back when pressed and an inserted toothpick comes out clean with no wet dough; internal temperature should reach at least 90 °C (195 °F).
11. 11 Lift out with a slotted spoon and drain briefly on a clean towel.
12. 12 Meanwhile, melt the butter in a skillet, add the breadcrumbs, and toast over medium heat, stirring, until deep golden and fragrant, about 4–5 minutes.
13. 13 Roll each hot dumpling in the buttered crumbs to coat fully, then transfer to a serving plate and dust generously with sugar.
14. 14 Serve immediately with cold milk, or top with sour cream, whipped cream, or a strawberry coulis. Eat while still hot and pillowy soft.