500 g potatoes

500 g AP flour

1 egg

1 jar VRTLARI jam of your choice

150 g sugar

200 breadcrumbs

100 ml mild oil


Peel and cube potatoes. Cook, covered in water, until soft- about 20 minutes. Remove from hear and mash, while still warm, then let cool. Add the egg and flour to the mashed potatoes and mix until a smooth dough forms. On a floured work surface, roll out dough until about 5mm thick, and cut into squares. Place a teaspoon of jam into the center of each square, then carefully fold to create a small ball. Fill a large pot with water and let boil. Drop each dumpling into the boiling water and lower heat to medium-low. The dumplings are finished cooking when they rise up to the surface of the water. In a separate pan, heat up the oil. Add breadcrumbs and cook until dark and crispy. Place the dumplings into the breadcrumb mixture and cover completely. To serve, sprinkle with sugar, cinnamon and vanilla, to taste.