Knedle z Truskawkami – Classic Polish Strawberry Potato Dumplings

These traditional Polish dumplings, Knedle z Truskawkami, are a sweet and comforting treat made with tender potato dough and fresh strawberries. Each dumpling is soft and pillowy, encasing a juicy, lightly sugared strawberry, then finished with buttery breadcrumbs and cream or yogurt. Perfect for a dessert, snack, or cozy family meal, these dumplings are nostalgic, simple to make, and absolutely delicious.

This recipe makes about 20 dumplings, ideal for sharing or enjoying over several days.

 

Ingredients

Dough

- 500 g cooked potatoes (young or medium-starch potatoes)

- 1 medium egg

- 100-120 g all-purpose flour (plus extra for dusting)

- pinch of salt

Filling

- 150–250 g strawberries

- 1/2 tablespoon powdered sugar

Topping

- 25 g butter

- 1½ tablespoons breadcrumbs

- 1/4 cup light cream or natural yogurt

Instructions

1. Prepare the potatoes

- Peel the potatoes and cook them in salted water until soft.

- Drain well, then return them to the hot pot for about 1 minute to evaporate excess moisture.

- Press the warm potatoes through a potato ricer or mash them very finely.

- Let them cool completely before adding other ingredients.

2. Make the dough

- Place the cooled potatoes in a bowl.

- Add pinch of salt, an egg and flour.

- Mix and knead briefly until a soft dough forms.

- If it is too sticky, add a bit more flour.

- The dough should be soft and slightly sticky – too much flour will make the dumplings dense.

3. Prepare the strawberries

- Wash and dry the strawberries. Remove the stems.

- Place them on a towel and lightly sprinkle with powdered sugar.

- Choose medium strawberries so the dumplings stay neat.

4. Form the dumplings

- Dust your work surface with flour.

- Divide the dough into pieces about the size of a walnut.

- Roll into balls, then flatten each into a small disk.

- Place a strawberry in the center and wrap the dough around it, sealing well.

- Roll gently into a smooth ball.

- Repeat with the remaining dough.

5. Cook

- Bring a large pot of salted water to a boil.

- Add the dumplings gently.

- When they float to the surface, cook for 4 minutes.

- Remove with a slotted spoon.

- Cook in batches so they have space to move.

6. Prepare the topping

- Melt the butter in a pan.

- Add the breadcrumbs and cook briefly until lightly golden (not too dark).

7. Serve

- Serve the dumplings warm with:

- buttered breadcrumbs

- cream or natural yogurt.

- They can also be refrigerated and lightly pan-fried before serving.

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Chocolate Sponge Cake with Strawberry Mousse & Ganache

This Chocolate Sponge Cake with Strawberry Mousse and Ganache is a show-stopping dessert that’s perfect for special occasions or a cozy treat at home. The airy chocolate sponge provides a light base, while the strawberry mousse adds a creamy, fruity layer. Topped with silky dark chocolate ganache, this cake is as elegant as it is delicious.

It’s easy to make in advance—the mousse and ganache set beautifully in the fridge, making it ideal for dinner parties or a sweet surprise for family. Every bite delivers the perfect combination of soft chocolate, fresh strawberries, and luscious chocolate. 

Ingredients:

Chocolate Sponge

- 2 large eggs

- 60 g sugar

- 20 g cornstarch

- 35 g all-purpose flour

- 5 g baking powder 

- 10 g unsweetened cocoa powder

Strawberry Mousse

- 250 g fresh/frozen strawberries

- 50 g powdered sugar

- 250 ml cold heavy cream (30–35% fat)

- 8 g powdered gelatin

- 40 ml cold water (for blooming gelatin)

Chocolate Ganache

- 50 g dark chocolate

- 50 ml heavy cream

Instructions:

1. Prepare the Chocolate Sponge

- Line a 6-inch (15 cm) square pan with baking paper.

- Preheat oven to 180°C.

- Separate egg whites from yolks.

- Beat egg whites until foamy, then gradually add sugar and whip to stiff peaks.

- Add yolks one at a time while mixing.

- Sift flour, potato starch, baking powder, and cocoa together.

- Gently fold dry ingredients into the egg mixture.

- Pour batter into the pan and smooth the top.

- Bake for 25–30 minutes.

- Cool completely.

2. Soak the Cake (Optional)

- Mix raspberry vodka (or syrup) with water.

- Brush evenly over the cooled cake.

3. Prepare the Strawberry Mousse

- Place gelatin in a small bowl and pour over 40 ml cold water. Let bloom for 5–10 minutes.

- Heat strawberries with sugar until soft.

- Blend into a smooth puree.

- Gently heat the bloomed gelatin until fully dissolved (do not boil).

- Stir melted gelatin into the warm strawberry puree. Mix well.

- Let the mixture cool to room temperature (not hot).

- Whip cold heavy cream to soft-medium peaks.

- Gently fold strawberry mixture into the whipped cream.

- Spread mousse evenly over the soaked cake.

- Refrigerate at least 4 hours (preferably overnight).

4. Make the Chocolate Ganache

- Heat cream until hot but not boiling.

- Add chopped chocolate and let sit for 1 minute.

- Stir until smooth.

- Cool slightly and pour over chilled mousse.

- Refrigerate until fully set.

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Racuchy with Strawberries (Polish Yeast Pancakes)

Racuchy are soft, pillowy Polish pancakes typically made with a yeast-based dough, giving them a light and airy texture. They’re gently pan-fried until golden brown and often studded with juicy strawberries inside or served with fresh fruit on top. Slightly sweet and beautifully crisp on the outside, they make a delightful breakfast or afternoon treat - perfect dusted with powdered sugar or served with a dollop of sour cream.

My version is simplified and uses baking powder, saving you an hour of waiting time. 

Ingredients:

- 250g all-purpose flour

- 5g baking powder

- 180ml milk

- 40g sugar

- 1-2 eggs

- 200g strawberries, sliced

Instructions:

1. Prepare the Batter:

   - In a large mixing bowl, sift together the flour and baking powder to ensure there are no lumps.

   - Add the sugar to the flour mixture and stir to combine.

   - Add the milk and eggs, and mix until well combined.

2. Prepare Strawberries:

   - Wash the strawberries, remove the leaves, and dice them.

   - Gently fold the diced strawberries into the pancake batter until evenly distributed.

3. Cook the Pancakes:

   - Heat a non-stick frying pan or griddle over medium heat, and lightly grease the pan with butter or cooking spray.

   - Once the pan is hot, add 1-2 spoonfuls of pancake batter onto the pan, and use the back of the spoon to spread it into a round shape.

   - Cook the pancake for 2-3 minutes, or until bubbles start to form on the surface and the edges begin to set.

   - Carefully flip the pancake using a spatula and cook for an additional 1-2 minutes, or until golden brown and cooked through.

   - Repeat with the remaining batter, greasing the pan as needed between batches.

4. Serve:

   - Serve the strawberry pancakes warm.

   - Optional: Top with additional sliced strawberries, a drizzle of maple syrup, honey, or whipped cream before serving.

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Strawberry Brownies

Rich, fudgy, and packed with deep chocolate flavor, these chocolate strawberry brownies are a delightful treat! The combination of melted chocolate, cocoa powder, and fresh strawberries creates a decadent yet slightly fruity dessert. Perfect for any chocolate lover!  

Ingredients:

- 2 eggs 

- 100 g brown sugar 

- 100 g melted chocolate (dark or semi-sweet)  

- 70 g oil (neutral, like vegetable or canola)  

- 70 g cornstarch  

- 50 g cocoa powder  

- 100 g strawberries (fresh)  

Instructions 

1. Preheat & Prep: 

- Preheat your oven to 180°C (350°F).  

- Line a 6-inch (15 cm) square baking tin with parchment paper.  

2. Prepare the Strawberries: 

- Wash the strawberries, remove the stems, and slice them in half. 

- Set aside.  

3. Mix the Wet Ingredients:

- In a mixing bowl, beat eggs with brown sugar until well combined.  

- Pour in the oil and melted chocolate, stirring until smooth.  

4. Incorporate the Dry Ingredients:  

- Sift in the cornstarch and cocoa powder to avoid lumps.  

- Stir gently until well combined, but do not overmix.  

5. Assemble the Brownies: 

- Pour the brownie batter into the prepared baking tin and spread it evenly using a spatula.  

- Arrange the strawberries on top, pressing them slightly into the batter.  

6. Bake:

- Place the pan in the preheated oven and bake for 30-40 minutes.  

- The brownies are done when a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).  

7. Cool & Serve:  

- Let the brownies cool in the pan for 10-15 minutes, then transfer to a wire rack.  

- Slice and enjoy!  

- Store leftovers in an airtight container for up to 3 days.  

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Strawberry Pudding Crescent Rolls - Rogale

Polish Rogale are traditional crescent-shaped pastries made from yeast dough. They are typically filled with a sweet mixture of ground poppy seeds, almonds, sugar, and sometimes raisins or dried fruit. In my version, they're filled with homemade pudding (budyń) and fresh strawberries. After shaping, they are baked until golden brown and often dusted with powdered sugar for a delightful finish.

Strawberry season is coming to an end in Taiwan, but we were lucky enough to snag one last batch before they disappear from the markets. With these fresh strawberries in hand, I decided to whip up something sweet and delightful: Rogale - Polish yeast crescent rolls filled with Polish pudding (budyń) and strawberries. While these treats may take some time and effort to make, the end result is undeniably delicious. Trust me, every moment spent in the kitchen is worth it for these heavenly pastries.

Ingredients

Dough:

- 260g all-purpose flour

- 50g sugar

- 120ml warm milk

- 7g dried yeast

- 1 egg

- 45ml oil

Pudding:

- 220ml milk

- 20g corn starch

- 20g sugar

- 1 egg

Additional:

- 200g strawberries

- Milk or egg wash for brushing

Instructions

1. Prepare the Dough:

   - In a large mixing bowl, sift the flour and add the sugar, yeast, warm milk, egg, and oil.

   - Knead the ingredients together until you form an elastic dough.

   - Place the dough in a greased bowl, cover it, and let it rise for about an hour or until doubled in size.

2. Make the Pudding:

   - In a saucepan, combine the milk, corn starch, sugar, and egg for the pudding.

   - Cook the mixture over low heat, stirring constantly until it thickens into a pudding-like consistency.

   - Once thickened, pour the pudding into a bowl, cover it with plastic wrap directly touching the surface of the pudding to prevent a skin from forming, and let it cool down.

   - Wash strawberries, remove leaves, cut to desired size.

3. Assemble the Rolls:

   - After the dough has risen, divide it into 4 equal portions and shape each into a ball.

   - Roll out each ball into a round shape and then divide it into triangles.

   - Spoon some of the cooled pudding onto each triangle of dough, then add sliced strawberries.

   - Starting from the wider edge, roll each triangle into a spiral.

4. Bake the Rolls:

   - Place the rolls on a baking tray lined with parchment paper, leaving some space between each roll.

   - Cover the rolls with a clean kitchen towel and let them rise for another 30 minutes.

   - Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit).

   - Once the rolls have risen, brush the tops with milk or egg wash for a shiny finish.

   - Bake the rolls in the preheated oven for about 25 minutes, or until they are golden brown and cooked through.

5. Serve:

   - Once baked, allow the rolls to cool slightly before serving.

   - Enjoy your delicious homemade Strawberry Pudding Rolls as a delightful treat for breakfast, brunch, or dessert!

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Strawberry Brownie

There is something magical about the pairing of dark, fudgy chocolate and the bright burst of a sun-ripened strawberry. These Strawberry Brownies are the ultimate summer indulgence—rich, dense, and intensely chocolatey, but cut through with the sweet-tart zing of fresh berries. Each bite balances a gooey center with the juicy texture of fruit, making it a sophisticated upgrade to your standard bake.

Ingredients

- 2 eggs

- 100g brown sugar

- 60g white sugar

- 100g oil

- 70g cornstarch

- 60g cocoa powder

- 100g strawberries

Instructions

1. Preheat your oven to 180°C (350°F). Line a 6-inch baking tin with parchment paper.

2. Wash the strawberries, remove the stems, and chop them into small pieces. Set aside.

3. In a mixing bowl, beat the eggs with both brown and white sugars until well combined.

4. Pour in the oil and mix together.

5. Sift the cornstarch and cocoa powder into egg mixture. 

6. Stir until well combined, don't over-mix it.

7. Pour half of the brownie batter into the prepared baking tin, spreading it out evenly with a spatula.

8. Add half of the strawberries and cover with the rest of brownie batter.

9. Place the baking tin in the preheated oven and bake for about 30-40 minutes.

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Strawberry Pudding

Budyń is a popular dessert in Poland and other Central European countries. It is a type of creamy custard pudding, typically made with milk, sugar, and starch (such as cornstarch or potato starch), flavored with vanilla or other ingredients like cocoa powder. Budyń can be served warm or chilled and is often enjoyed as a simple and comforting dessert or snack.

Budyń is versatile and can be customized in various ways. Some variations include adding chocolate or fruit puree for flavor, or topping it with whipped cream, fresh fruit, or a sprinkle of cocoa powder. It is a beloved dessert that is enjoyed by people of all ages in Poland and beyond.

Ingredients

- 200 ml milk

- 100 g strawberries

- 30 g sugar

- 1 egg

- 20 g cornstarch

Instructions

1. Preparation:

   - In a blender, combine the milk, strawberries, sugar, egg, and cornstarch.

   - Blend all the ingredients together until smooth and well combined.

2. Cooking:

   - Pour the mixture into a saucepan and place it over medium heat.

   - Stir constantly to prevent lumps from forming and to ensure even cooking.

   - Continue to cook until the mixture thickens and comes to a gentle boil.

3. Cooling:

   - Once the pudding has boiled and thickened, remove it from the heat.

   - Allow it to cool slightly before serving.

   - Serve the strawberry pudding on its own or with additional toppings such as fresh strawberries or whipped cream.

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Strawberry Pancakes - Racuchy z Truskawkami

Racuchy are the quintessential Polish comfort breakfast—somewhere between a fluffy pancake and a golden fritter. Traditionally made with a yeast dough, this version uses a quick batter that delivers that same iconic "crispy-on-the-outside, airy-on-the-inside" texture without the wait. Infused with vanilla and a hint of sweetness, they are perfect for a lazy Sunday morning.

P.S. Looking for the traditional fermented version? Check out my yeast racuchy recipe HERE.

Ingredients

- 250g all-purpose flour

- 5g baking powder

- 180ml milk

- 40g sugar

- 1 egg

- 80-100g strawberries, diced

Instructions

1. Prepare the Batter:

   - In a large mixing bowl, sift together the flour and baking powder to ensure there areno lumps.

   - Add the sugar to the flour mixture and stir to combine.

   - Add the milk and eggs, and mix until well combined.

2. Prepare Strawberries:

   - Wash the strawberries, remove the leaves, and dice them.

   - Gently fold the diced strawberries into the pancake batter until evenly distributed.

3. Cook the Pancakes:

   - Heat a non-stick frying pan or griddle over medium heat, and lightly grease the pan with butter or cooking spray.

   - Once the pan is hot, add 1-2 spoonfuls of pancake batter onto the pan, and use the back of the spoon to spread it into a round shape.

   - Cook the pancake for 2-3 minutes, or until bubbles start to form on the surface and the edges begin to set.

   - Carefully flip the pancake using a spatula and cook for an additional 1-2 minutes, or until golden brown and cooked through.

   - Repeat with the remaining batter, greasing the pan as needed between batches.

4. Serve:

   - Serve the strawberry pancakes warm.

   - Optional: Top with additional sliced strawberries, a drizzle of maple syrup, honey, or whipped cream before serving.

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Strawberry Dumplings - Pierogi z Truskawkami

Strawberry pierogi (pierogi z truskawkami) are a classic Polish summer delicacy. They are essentially sweet fruit dumplings, often served as a main dish during the warmer months rather than just a dessert.

The star of the dish is the fresh strawberry. Small strawberries are often tucked inside whole, while larger ones are chopped.

Usually, only a tiny sprinkle of sugar is added inside with the fruit, allowing the natural juices to create a syrup as the pierogi boils.

When you bite into a warm strawberry pieróg, the fruit has usually softened into a jam-like consistency, releasing a burst of hot, sweet juice. It is a contrast between the silky, mild dough and the vibrant, slightly acidic punch of the cooked berries.

In Poland, these are rarely eaten plain. They are almost always finished with a dollop of cold sour cream or sweetened heavy cream and an extra dusting of fine sugar on top.

Sometimes drizzled with melted butter and toasted breadcrumbs (bułka tarta) for a nutty crunch.

While many cultures have savory dumplings, the Polish tradition of eating sweet fruit dumplings (or sweet cheese dumplings) as a full lunch or dinner is a distinct culinary hallmark, especially during the peak of strawberry season in June.

Instructions (25 Dumplings)

- 150 g high-gluten flour

- A pinch of salt (about 1/4 teaspoon)

- 90 ml boiling water

- 300 g strawberries

- 1 tbsp of Sugar

Instructions

1. Prepare the Dough:

   - Place the flour in a mixing bowl (you can sift it if desired) and add the salt.

   - Pour in 100 ml of hot water. Mix with a spoon.

   - Once the mixture has cooled slightly, begin kneading the dough, adding more water if necessary.

   - All the ingredients should easily come together; if not, add a little more water.

   - Knead the dough for about 10 minutes until it becomes smooth and uniform.

2. Shape the dough into a ball and set it aside for about 20 minutes.

3. Preparing the Strawberries:

   - Meanwhile, hull and chop the strawberries into small pieces.

   - Sprinkle sugar over them and let them release their juices.

   - Drain the strawberries.

4. Roll out the Dough:

   - After resting, divide the dough.

   - Flatten the dough pieces and roll it out into a very thin sheet (about 1-2 mm thick)

   - Cut out circles from the dough using a glass or cookie cutter.

5. Folding the Dumplings:

   - Add a spoonful of strawberries onto each dumpling wrapper.

   - Fold the wrapper in half and seal the edges tightly.

6. Cooking the Dumplings:

   - Drop the filled dumplings into boiling water.

   - Stir gently to prevent sticking to the bottom.

   - Cook for about 3-4 minutes from the moment they start floating, then remove the dumplings using a slotted spoon.

7. Serve the strawberry dumplings with sweetened sour cream or sugar, if desired.

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