A Perfect Pantry

Mum's Choice Major Prize Winner

Recipe by: Dyane Canha of NSW

INGREDIENTS

• Around 1.3 kg of potatoes
• 10 flat tablespoons of unbleached flour
• 2 eggs
• a pinch of salt
• Strawberries or plums (whichever is in season)
• 2 cups breadcrumbs
• 1 cup caster sugar
• 1 tbsp cinnamon powder

DIRECTIONS

1. Boil the peeled potatoes. Mash the potatoes while still hot to a puree consistency. Leave overnight for at least 24 hours, should be sticky.
2. Add the rest of the ingredients to the potato mash and knead into a dough.
3. Roll the dought and cut into square shapes. Add a strawberry to each square.
4. Cover with another square piece and press together to form a ball. (alternatively, if cut the squares slightly larger and wrap the strawberry in it, forming a ball.)
5. Boil water in a large squace pan.
6. Add 15 dumplings to the boiling water. Stir occasionally to stop them from sticking to the bottom of pan.
7. They are done when the dumplings rise to the top.
8. Add breadcrumbs, cinnamon and sugar to a heated frypan, lighty toasting them. Stir continuously. Remove from the heat and allow to cool. Then roll the dumplings in the breadcrumb mixture and serve. 

This recipe was developed using a Kambrook Appliance.

APPLIANCES

• X Blade Food Prep
• X Blade Pro Food Prep System
• Power Drive Stick Mixer