Peel and chop the starchy potatoes into quarters. Cook in boiling salted water for 15-20 minutes until tender.

Combine the cooled mashed potatoes with egg and all-purpose flour. Knead gently until a non-sticky dough forms.

Rinse fresh strawberries, hull them, and sprinkle with sugar. Allow to sit for about 10 minutes.

Divide dough into golf ball-sized portions, flatten them, put sugared strawberries in the center, and seal.

Boil dumplings in salted water in batches for 3-5 minutes until they float, then simmer for 1-2 minutes.

Serve warm, drizzled with melted butter and optional toppings of sugar or toasted breadcrumbs.