Strawberry Fields forever

Strawberry dumplings are a slice of heaven - a big, fragrant, round slice.

Perhaps also a piece of childhood. That's certainly the case for me. Since my grandma always froze strawberries and apricots whole, we were able to enjoy them out of season.

For me, the strawberry version of this much-loved delight was always absolute perfection, as the light acidity of the fruit was in perfect harmony with Frieda-Oma's fluffy potato dough.

Yes, it has to be potato dough for us.

If you want to prepare it vegan, use the respective substitute products. Otherwise, as always, attention is paid to the very highest organic quality.

But enough theory, let's get down to practice! Apron on, playlist on (we recommend Astrud Gilberto in this case) and GO!!!

What we need

1 kg floury potatoes

Approx. 13 (depending on the desired fruit/dough ratio) not too large, but also not too small 😉 Strawberries

¼ kg flour coarse

2 eggs

1 pinch of salt

To taste: breadcrumbs, grated nuts, cinnamon and sugar

🍓 Be sure to wash the strawberries in hot water - but be sure to dry them afterwards

🍓 Peel the potatoes, boil, allow to steam but still press through the potato press while still warm

🍓 Mix the eggs, flour and salt with the cooled potatoes

🍓 Put a large pan of salted water on the stove and bring to the boil

🍓 Form dumplings with wet hands and boil for approx. 15 minutes (depending on size) or until they come to the surface

🍓 In the meantime, toast the breadcrumbs or grated nuts or all together (be careful!!! It burns so easily!), add sugar and cinnamon if desired and enjoy the dumplings with or without the crumbs/nut garnish, depending on your preference.

Have fun!!! 💚