Peel and chop 500 g of starchy potatoes into evenly sized chunks. Place them in a large pot, cover with cold water, and add a pinch of salt. Bring to a gentle boil and cook for 15–20 minutes until tender and easily pierced with a fork. Drain and let cool slightly before mashing smoothly.

In a mixing bowl, combine the cooled mashed potatoes with 1 large egg and 150 g of all-purpose flour. Add a pinch of salt. Knead into a soft, non-sticky dough for about 5 minutes. If too wet, sprinkle in more flour.

Wash and hull 500 g of ripe strawberries. For larger strawberries, slice them in half. Lightly sprinkle with granulated sugar and set aside.

Divide the dough into portions, roughly the size of a golf ball. Flatten each piece into a disc, place a sugared strawberry in the center, add a pinch of sugar, fold the dough over, pinch edges tightly to seal, and roll into a smooth ball.

Fill a large pot with water, adding a generous pinch of salt. Bring to a gentle boil. Drop dumplings in batches. Cook until they float, about 3–5 minutes, then simmer for an additional 1–2 minutes. Remove with a slotted spoon.

Plate the warm dumplings, drizzle with melted butter, and sprinkle more sugar on top. Optionally, roll in toasted breadcrumbs or serve with sour cream.