Flavours of WUR: Strawberry dumplings

Natalia Grabarczyk, a Master’s student of Biotechnology, shares a typical Polish summer dish.
Natalia Grabarczyk, Master’s student Biotechnology and member of the Vegan Student Association

The WUR community is home to all the flavours of the world. Natalia Grabarczyk (23), a Master’s student of Biotechnology and a member of the Vegan Student Association, shares a typical Polish summer dish.

‘When the strawberry season starts, summer has come. My grandmother would always buy lots of strawberries and together we would make ‘knedle’ for the whole family. I come from Łódź province in central Poland, where they serve these dumplings with young cabbage in a roux, seasoned with dill. Everywhere else they are eaten with cream and sugar.’

Ingredients for 2 portions

  • half a cabbage (preferably a young, green one)
  • 3 soupspoons of butter or margarine
  • 6 soupspoons of flour
  • fresh dill
  • 1 bay leaf
  • 3 corns of allspice
  • salt & pepper
  • ¼ cup potato starch
  • 0.5 kg peeled potatoes
  • 300 g strawberries


The cabbage:

  1. Remove the stalk and chop the cabbage finely. Put it in a large pot.
  2. Add 0.5 litre of water, a teaspoon of salt, some pepper, one bay leaf and the allspice. Simmer for 15 minutes.
  3. Meanwhile, heat 3 spoons of butter with 3 spoons of flour in a pan for 3 minutes;
  4. Add this roux to the cabbage, mix it to thicken and then add the fresh dill.

The dumplings:

  1. Boil the potatoes until they are done. Strain and mash them.
  2. Add a ½ cup of flour and a ¼ cup of potato starch, and mix well. Knead until you have a pliable, non-sticky dough.
  3. Form flat cakes out of pieces of dough. Put the strawberry on the dough and sprinkle with sugar. Fold the dough over the strawberry.
  4. Put the dumplings in boiling water for five minutes until they float to the surface.
  5. Serve with the cabbage.

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