Recipe for: Dumplings with Strawberries and Sour Cream - photo 1
← Recipes

Recipe for: Dumplings with Strawberries and Sour Cream

European cuisine Regional Cuisine of Poland 75 min Medium 0 views ~41.49 PLN - (0)
Rate:
(0)
Start Cooking

Description

Traditional Greater Polish dumplings with summer strawberries and sour cream are a light, fruity dessert served in summer when strawberries are freshest and sweetest. The thin dough made from wheat flour and egg envelops a juicy filling of strawberries thickened with potato flour, served with cold sour cream and optionally topped with toasted breadcrumbs with butter or dusted with powdered sugar. The dish combines the delicate structure of the dumpling with the freshness of the fruit — it tastes great as a dessert after lunch or as a summer afternoon snack. It looks rustic and appetizing: red dumplings on a white plate with a dollop of cream and a green mint leaf.

Ingredients Used

Ingredients (11)

Servings:
4
  • Wheat flour 500 g
  • Chicken egg 2 pcs (~120 g)
  • Water 180 ml
  • Butter 80 g
  • Strawberry 600 g
  • Sugar 100 g
  • Potato flour 20 g
  • Sour cream 300 g
  • 🌿 Spices
  • Salt 0.2 pinch (~5 g)
  • ✨ Optional
  • Breadcrumbs 50 g
  • Powdered sugar 30 g
💰 Estimated dish cost: ~41.49 PLN (10.37 PLN/serving)

💡 Click an ingredient to mark it as used

Preparation steps

Cake

1

Prepare a work surface or a large bowl. Sift 500 g of flour onto the work surface, making a large well in the center (like a crater). In a separate bowl, whisk 120 g of eggs with 5 g of salt and 180 ml of warm water. Slowly pour the liquid into the well in the flour.

Ingredients: Wheat flour, Salt, Water
Use a wooden spoon for the initial mixing or a mixer with a dough hook. A clean, dry countertop or a large bowl is best. A common mistake: pouring in water that is too cold – the dough will be tough.
2

Add 30 g of soft butter to the center and start mixing the ingredients from the center with a fork or by hand, gradually incorporating the flour from the sides. Once the ingredients are combined, begin kneading the dough by hand on a work surface for 8–10 minutes, until it is smooth, elastic, and no longer sticky to the touch.

Ingredients: Wheat flour, Butter
Use a mixer with a hook if you have one (knead for 5–7 minutes). If the dough is very sticky, sprinkle a little flour (10 g at a time). Do not knead too long - over-kneading will make the dumplings tough.
3

Shape the dough into a ball, cover it with a bowl or plastic wrap, and let it rest for 20–30 minutes at room temperature. This resting period will allow the gluten to relax and make rolling easier.

Ingredients: Wheat flour
Use a large bowl or a metal bowl. Don't skip the resting time — the dough will tear while rolling if it is too tight.

Filling

4

Wash and hull the strawberries. Cut large ones in half or into quarters. Transfer 600 g of strawberries to a pot with 100 g of sugar, gently heat over medium heat for 4–6 minutes until they release their juice, but do not break down completely.

Ingredients: Strawberry, Sugar
Use a heavy-bottomed pot, stir with a wooden spoon. Do not cook for too long — the strawberries should remain juicy, not mushy.
5

Dissolve 20 g of potato starch in 1–2 tablespoons of cold water (about 15–20 ml) to make a smooth paste. Pour in a thin stream into the boiling strawberries and cook for 1–2 minutes, stirring, until the filling thickens slightly. Set aside to cool.

Ingredients: Potato flour, Strawberry
Use a small bowl to mix the potato starch; add it to the hot fruit only when it is mixed, otherwise lumps will form.

Shaping and cooking

6

Divide the dough into 2–3 parts, roll out the first part into a thin circle about 2–3 mm thick. Use a glass with a diameter of about 7 cm or a cutter to cut out circles. Place 12–15 g (about half a teaspoon) of the cooled filling on each circle, fold the edges to form a crescent, making sure the edges are sealed — you can press them with the tines of a fork.

Ingredients: Wheat flour, Strawberry, Potato flour
Use a lightly floured countertop and a rolling pin. If the edges are not sticking, moisten them with a small amount of water. Tools: rolling pin, 7 cm glass, teaspoon. Classic mistake: too much filling -> bursting during cooking.
7

Bring a large pot of water to a boil with 5 g of salt. Add the dumplings in batches to the boiling water, gently stirring with a wooden spoon to prevent them from sticking. Once the dumplings float to the surface, cook for an additional 2–3 minutes. Remove with a slotted spoon and place on a plate.

Ingredients: Salt
The best pot is a tall one with a capacity of 4–5 liters. Do not overload the pot — max 10–12 dumplings per batch, depending on their size. Cooked dumplings should be slightly translucent and elastic.

Finishing and serving

8

In a pan, melt the remaining 50 g of butter. If using, add 50 g of breadcrumbs and toast for 2–3 minutes until golden brown, stirring. Drizzle the dumplings with butter and breadcrumbs or serve drizzled with a spoonful of sour cream (about 75 g per serving). You can sprinkle with powdered sugar to taste.

Ingredients: Butter, Breadcrumbs, sour cream, Powdered sugar
Pan: diameter 24–28 cm. Be careful not to burn the breadcrumbs — they brown quickly. Additionally, you can add fresh mint or basil leaves for decoration.

Serving

9

Arrange the dumplings on plates: 8–10 pieces per serving (depending on size). On each plate, add 75 g of sour cream and optionally a spoonful of toasted breadcrumbs with butter, and lightly sprinkle with powdered sugar. Serve immediately while the dumplings are still warm.

Ingredients: sour cream, Breadcrumbs, Powdered sugar
Use a wide shallow plate to beautifully present the dumplings and sour cream. Serve with a cold drink, such as rhubarb compote or iced tea.

Fun Fact

💡

Fruit pierogi have been popular in Polish cuisine as a summer dessert since the 19th century; in Greater Poland, they are often served with sour cream, which highlights the contrast of the sweetness of the fruits.

Best for

letni deser piknik podwieczorek

Tips

🍽️ Serving

Serve the dumplings warm with cold sour cream — the contrast of temperature and acidity will enhance the flavor of the strawberries. For crunchiness, add toasted breadcrumbs in butter. If serving at a party, keep the dumplings in a thermos with a steaming insert to keep them soft.

🥡 Storage

Cooked dumplings can be stored in the refrigerator in an airtight container for up to 2 days. To reheat: briefly sauté in butter (2–3 minutes) or drop into boiling water for 2–3 minutes. Raw dumplings can be frozen in a single layer on a baking sheet, and after freezing, transfer to bags and store for up to 3 months.

📸 Cooked by the community

Log in to add a photo
Add a photo of the finished dish

After moderator approval, you will receive 10 experience points.

🍲

No one has added a photo yet. Be the first!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Noodles with poppy seeds and a rhubarb twist 60 min

Noodles with poppy seeds and a rhubarb twist

Desserts
Benedict Eggs in the Polish Version with Spinach and Crispy Bacon 30 min

Benedict Eggs in the Polish Version with S...

Appetizers
Winter buckwheat and pearl barley risotto with roasted beets, sauerkraut, and dried porcini sauce (vegan version) — variant d77d0dc1 120 min

Winter buckwheat and pearl barley risotto ...

Plant-based cuisine
Cod in tomato sauce with bulgur wheat (Polish-modern) 40 min

Cod in tomato sauce with bulgur wheat (Pol...

Main Dishes
Fish soup with dumplings and sorrel 50 min

Fish soup with dumplings and sorrel

Soups
Tomato soup with warm mozzarella (Polish version with millet) 40 min

Tomato soup with warm mozzarella (Polish v...

Soups

Recipe Categories

European cuisine
European cuisine

European cuisine is a mosaic of culinary traditions from the Old Continent - from Spain to Scandinavia. Valencian paella and tapas from Spain - sunshine on a plate. Boeuf bourguignon and ratatouille from France - elegance and finesse. Wiener schnitzel and strudel from Austria - Central European c...

See all recipes in this category
Regional Cuisine of Poland
Regional Cuisine of Poland

Traditional recipes from various regions of Poland that showcase the richness of local flavors and ingredients.

See all recipes in this category
Advertisement