Gomboc (Fruit & Potato Dumpling Dessert)



Ingredient Amount
3 cups / 675 ml Mashed Potatoes
3 cups / 675 ml Flour
25-30 Blueberry Jam
3 cups / 675 ml Dry bread crumbs
1/4 cup 1 tbsp / 65 ml Butter, melted (1tbsp for potatoes 1/4 c for toasting bread crumbs
1/2 cup / 125 ml Cinnamon
1/2 cup 1 tbsp / 140 ml Sugar (1 tbsp for potatoes & 1/2 cup to mix with cinnamon above)


Preparation: 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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