Strawberry Dumplings with Butter Crumbs

Fluffy potato dumplings with juicy strawberries in the center, rolled in toasted butter breadcrumbs and dusted with cinnamon sugar. A classic sweet dish from German cuisine.

By Beeny · 3 servings · 40 minutes

Ingredients

• 500 g floury potatoes
• 120 g wheat flour
• 1 Stück egg
• 1 Prise salt
• 300 g strawberries
• 2 EL sugar
• 80 g butter
• 80 g breadcrumbs
• 0.5 TL cinnamon
• 2 EL powdered sugar

Method

1. Wash the potatoes, boil them in water with a little salt for about 20 minutes until soft, or steam them in a steamer. Then drain, let them steam dry, peel them and press them through a potato ricer while still warm.
2. Wash and hull the strawberries, then halve or quarter each berry. Mix with 1 tablespoon of sugar and let stand briefly.
3. Knead the potato mass with flour, egg and a pinch of salt into a smooth dough. If the dough is sticky, add a little more flour.
4. Divide the dough into 3 portions. Flatten each one, place strawberry pieces in the middle and shape the dough around them into dumplings, taking care that no juice leaks out.
5. Let the dumplings cook in lightly simmering salted water for about 12 minutes without the water boiling. Lift them out with a slotted spoon and let them drain briefly.
6. Melt the butter in a large pan, toast the breadcrumbs in it until golden brown and mix them with the remaining sugar and the cinnamon.
7. Roll the dumplings in the butter crumbs, dust with powdered sugar and serve warm.