Guinea-Bissauan Strawberry Dumplings

Ingredients

In this adaptation, we infuse the traditional Czech Jahodové knedlíky with the flavors of Guinea-Bissau. The original recipe is modified by incorporating coconut milk into the dough, adding a tropical twist to the dumplings. Additionally, the dumplings are rolled in a mixture of toasted coconut and sugar, enhancing the texture and flavor profile. We alse have the original recipe for Jahodové knedlíky, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) coconut milk 1/2 cup (120ml) coconut milk
• 2 tablespoons unsalted butter, melted 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 cup (150g) fresh strawberries, hulled and diced 1 cup (150g) fresh strawberries, hulled and diced
• 1/4 cup (20g) desiccated coconut, toasted 1/4 cup (20g) desiccated coconut, toasted
• 2 tablespoons granulated sugar, for coating 2 tablespoons granulated sugar, for coating
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 9g, 7g
• Carbohydrates (total, sugars): 54g, 20g
• Protein: 6g
• Fiber: 3g
• Salt: 0.3g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, granulated sugar, and salt.
2. 2.
   Add the coconut milk, melted butter, and vanilla extract to the dry ingredients. Mix until a soft dough forms.
3. 3.
   Knead the dough on a lightly floured surface for about 5 minutes, until smooth and elastic.
4. 4.
   Divide the dough into small portions and flatten each portion with your hands.
5. 5.
   Place a spoonful of diced strawberries in the center of each flattened dough portion. Fold the dough over the strawberries and seal the edges, forming a ball.
6. 6.
   Bring a large pot of water to a gentle boil. Carefully drop the dumplings into the boiling water and cook for about 10 minutes, or until they float to the surface.
7. 7.
   While the dumplings are cooking, combine the toasted desiccated coconut and granulated sugar in a shallow dish.
8. 8.
   Once the dumplings are cooked, remove them from the water using a slotted spoon and roll them in the coconut-sugar mixture until coated.
9. 9.
   Serve the Guinea-Bissauan Strawberry Dumplings dusted with powdered sugar.

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk well before using to ensure the creamy part is well mixed with the liquid.
• Desiccated coconut — Toast the desiccated coconut in a dry pan over medium heat until golden brown, stirring frequently to prevent burning.

Tips & Tricks

• If fresh strawberries are not available, you can use frozen strawberries. Thaw them before using and drain any excess liquid.
• Dust the dumplings with powdered sugar just before serving to enhance their appearance.
• Serve the dumplings warm for the best taste and texture.
• Experiment with different fillings such as mango or pineapple for a tropical twist.

Serving advice

Serve the Guinea-Bissauan Strawberry Dumplings as a delightful dessert or a sweet treat for breakfast. They can be enjoyed on their own or with a dollop of whipped cream or a scoop of vanilla ice cream.

Presentation advice

Arrange the dumplings on a serving platter, dusted with powdered sugar. Garnish with a sprig of fresh mint or a few slices of fresh strawberries for an elegant touch.