We Austrians life for our Knödel.
Seriously we wouldn’t be able to think those round dumplings away from our lives, simply because they are so versatile and because we enjoy them savoury and even sweet.
There are so many versions, you would be surprised!
I am aware that many people out there in the world don’t even know the existence of Knödel, our floury middle European treats.
That’s why I am always happy to introduce you all to a new type of dumpling and a new way to use them, because the world deserves to know the best of the best and I like to share my knowledge! 😉
That was the case too when my relatives from France would come down in the late winter months for a week to ski in the Alps and to relish our local food dishes.
Till now I believe they haven’t discovered it all and I am not sure if they actually know the sweet strawberry knödel.
Most probably they might know the apricot version of the sweet knödel which is by the way much more common in the mountains.
But since I don’t get Apricots here but I was still getting the taste for that dish I decided to make my dumplings with strawberries.
Strawberry Knödels are made of an outside layer of choux dough, covering the strawberry inside.
The ball is then covered with butter breadcrumbs and some sugar is sprinkled on top.
It is a lovely surprise for somebody who hasn’t seen this dessert before and I have to say that I have not tasted anything which comes close to those knödels.
The trick I believe is in the dough, there is a technique to follow precisely, that’s why I was more detailed with my step by step pictures today. I would love to see some of you attempting this recipe and of course I would be thrilled to know if you liked it.
Dear Reader, did you try the Recipe?
Please feel free to share your thoughts and ideas with us in the comment section further below!
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Strawberry Knödel
Print RateIngredients
- 25 g Butter
- 250 ml Milk
- pinch Salt
- 150 g white Flour
- 2 Egg yolks
- 12 Big Strawberries
- Breadcrumbs
- Butter
Instructions
- The first step will be to create the choux dough. To do so take a pot and add in the 25 g Butter and the 250 ml Milk and the Salt, keep on medium heat and allow it to come to a boil. Take the pot with the liquid short away from the heat and add in the flour, keeping on stirring at the same time.
- Take the pot back to law heat and keep on stirring! Don't waste time at this point, stay focused becaue its important that you follow this step!
- While you keep on stirring the dough will form a ball and at the bottom, you will notice a layer of sticking flour. That is a sign that you did all correctly well!
- Take the dough out and allow it too cool for some time, once it is ready to add the egg yolk to the dough, working the yolk with your hands gradually into the dough. When you do that make sure the dough is really cooled down or you ll have bits forming and the dough won't bind anymore how it is supposed to.
- Form it into a big long sausage as shown.
- Cut 12 slices out of the sausage and take it into your hand with a pat dried strawberry at the center.
- Cover the strawberry with the dough and close it well or the chance that it will open while boiling will be higher.
- It is important that it is well closed! Roll it a bit to form it into a smooth ball and keep aside. Do that will all slices and strawberries.
- While you were forming the dumplings you kept a big pot with water to boil. Once it is boiling well add in the dumplings carefully and keep the flame on slow and stir everynow and then, so that they dont stick at the bottom. Cook them for 7-10 minutes.
- While the dumplings are cooking, take out a pan and fry the Breadcrumbs with the Butter (ratio should be 1:1, to your liking). The breadcrumbs should have a gold brown hue when finnished fryed.
- The Dumplings are ready when they swim on top. Take them carefully out, strain a bit the water and directly roll them into the breadcrumbs butter mixture. Coat them well.
- Before you serve them sprinkle some sugar on top to your liking. enjoy!
Notes
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Clair says
Thanks for stopping by my blog awhile ago…I am loving your space! I really, really love German/Austrian cooking and Knödel have been a favorite for my whole life. (We lived in Bavaria when I was little.) I had no idea you could make them sweet…these look delectable!
Liz says
How good do they look! Just delicious – I love the idea of using a whole strawberry as filling – quite inspired.
Nami | Just One Cookbook says
I’m so excited to learn about this dessert! The choux and mochi is different, but this dessert is very similar to Strawberry Daifuku! I am loving the similarity of the recipe and I will loooooove this!
Choc Chip Uru says
This knodel is divine! What a gorgeous treat and strawberry filled is brilliant – I would live to try with jam, choc chips, nutella (notice how it progressively gets unhealthier :P)
Cheers
Choc Chip Uru
http://gobakeyourself.wordpress.com
TastyGalaxy.com says
Wow, these look so fabulous! I love these Knodel with the surprise strawberry inside – looks wonderful.
Natalie FoodAtick says
OMG! I am imagining these babies with some ice cream!!!! So good! Wanted to stop by and let you know that I chose you for Versatile blogger award!!!
http://www.foodatick.com/2012/04/peanut-butter-and-banana-bread-cupcakes.html
Katerina says
I’ve been to Austria many years ago when I was in high school and I loved the place! I don’t remember what i have eaten there to be honest but these little cuties are so mouthwatering I would love to try them!
Cass @foodmyfriend says
Yeah I thought that may be a problem. I think ill try tomorrow. I have some beautiful baby strawberries 🙂
Nancy/SpicieFoodie says
Yum!! I love Knodel, here in Czech Republic they are called Knedliky. You are making my mouth water Helen 🙂 I’ve never made the strawberry ones but would love to. Thanks for sharing!
Terra says
OH MY WORD!!! This would be an AWESOME treat:-) I love treats like this, and this looks fun to make:-) Hugs, Terra
Sissi says
I love knödels, but I have never had them with apricots (strawberries and plums only). Yours look delicious and seem so easy on the photos… In reality I’m sure they are tricky to make.
Cass @foodmyfriend says
These look super yummy. As soon as I saw the title I was completely drawn in! I’m going to make these if you don’t mind. Crediting you of course!
Helene Dsouza says
sure sure Cass, it will make me happy if you give it a try! Let me know if you have any questions or if u need help while making them. Remember to close them well or they will open while cooking! This happens sometimes still to me too.
the food dude says
These sweet dumpling treats look delicious, Helene! Always a pleasure to learn something new!
Kiran @ KiranTarun.com says
Strawberries are in season and delicious now in Florida. Never heard of knodel but can I get a bite? Looks delish 🙂
Congrats to the giveaway winner!!
inspirededibles says
What a unique dessert; I love the fresh strawberries tucked inside. What an interesting method of coating the breadcrumbs on the dumplings and avoiding the deep frying – wonderful!
Justasmidgen says
I’ve never heard of these before, and I love how you wrap up a strawberry in the center. I think it almost sounds like our doughnut dough.. but without the unhealthy frying part? Yum!
Helene Dsouza says
honestly I dont know hot to make a doughnut and I am not sure but I think so you use a yeast dough for the doughnut isnt it? so this is a totaly different type of dough, which actualy is mostly known to be used for eclairs and the such, because the burning of the flour at the beginning of the progress and the adding of egg inbetween helps the dough to go up doubel size when baked. In this case it was boiled which makes the dumpling layer soft and irresistable! =)
A Cook Not Mad (Nat) says
Those knodels look tasty, will have to try them.
Cucina49 says
Those are really gorgeous. I don’t have the best luck with deep-fried pastries, but these look SO good.
Helene Dsouza says
Those are not deep fried, even better they are boiled! healthier thought. 😉
Charles Smith says
Aw, how I wanted to win – I loved that little coconut ladle… still, congratulations to JavelinWarrior 🙂
I love the look of the knödel – I adore knödel in general… the first time I had them was when I visited a friend in Germany and his mother served them. I think I must have eaten platefuls of them the first time I had them, such was my love for them. I’ve always wanted to try making them myself – I think I want to start with the savoury version, but then I’m all in favour of moving on to sweet ones – love the idea, thanks for sharing 🙂
Helene Dsouza says
ahh Charles! I am sorry but the random.org chose differently! If we all get to meet one day in a blogger meet up then I shall bring a coconut ladle. =)
They are quite addictive arent they? =D
Vicki Bensinger says
I use to work p/t at Williams Sonoma and they had a contraption for making something like these called Ebelskiver. They’re like a fluffy ball like pancake that can be filled with chocolates, fruit, etc. But who needs that when you can make them as pretty as you’ve created. Here’s the link to those in case you’ve never seen this product before. http://www.williams-sonoma.com/products/ebelskiver-filled-pancake-pan/?catalogId=19&cm_src=AutoRel
Thanks for sharing this recipe. I can’t wait to try it.
Helene Dsouza says
oh never heard of ebelskiver before, I ll check the link out, thanks a bunch for the info Vicki!
Maureen @ Orgasmic Chef says
I’ve never had nor heard about knodel but I look forward to strawberry season when it comes around again. I’m definitely going to give this a try.
Tiffany says
I’ve never had knodel, but I am totally intrigued!