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Gomboc (Fruit & Potato Dumpling Dessert) - Grand Prize Winner 2011  
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August 2011

Gomboc (Fruit & Potato Dumpling Dessert) <font color=D61602> - Grand Prize Winner 2011</font>

3 cupsMashed Potatoes 675 ml
1/2 cup + 1 tbspSugar (1 tbsp for potatoes & 1/2 cup to mix with cinnamon above)140 ml
3 cupsDry bread crumbs675 ml
3 cupsFlour675 ml
25-30Blueberry Jam25-30
1/4 cup + 1 tbspButter, melted (1tbsp for potatoes 1/4 c for toasting bread crumbs 65 ml
1/2 cupCinnamon 125 ml

First, toast the breadcrumbs in melted butter in a large skillet until golden. Transfer to large baking sheet and spread out. Set aside.

Second, mix cinnamon and sugar together in large shallow bowl. Set aside.

Third, Cook and mash potatoes. Add the butter, milk and sugar. Add flour gradually to mashed potato mixture to form soft, but not sticky dough. Pinch off about 2 tsps of dough (it is important not to make the balls to thick or large) and form into 2-inch flat circle. Place about 1/2 tsp jam in center of circle and pinch dough together to seal, rolling it into a round ball between your hands. Repeat until all the dough is used.

Drop dumplings one by one into large pot of salted boiling water. Don't overcrowd dumplings in pot - cook them in batches. Boil them for about 5-8 minutes until they rise to top of water. Using a slotted spoon or ladle, transfer dumplings to pan of bread crumbs and roll to coat. Then roll each dumpling in cinnamon sugar mixture.
Serve warm on their own or with ice cream.

This potato recipe is brought to you courtesy of Caroline Simpson, NB.

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What Others Say

     - J Parkman

I love to wow when I entertain. This was a visual and tasty hit. Thanks for sharing this recipe.
     - Lana McNamara

This a treat. Takes some work but worth it.
     - Jill Farkisin

The trick is to make sure the dough part is not thick. It is a fun delicious recipe.
     - Lynda MacDougall

Tastes great served piping hot with vanilla ice cream, but the dough could be thinner and crispier (deep fried perhaps?).

     - Tiffany

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