- 500g waxy potatoes
- 150g unsalted butter, softened
- 1 egg
- 1 tsp fine salt
- 1½ cup plain flour
- 2 cups Morello cherries, drained
- ½ cup cherry jam
- 3 Tbsp caster sugar
- 3 tsp ground cinnamon
- 1 cup breadcrumbs
- whipped cream and icing sugar, to serve
1 Steam the potatoes in the skin over a saucepan of simmering water until tender, then remove the skins and press through a fine sieve, then mix with 2 Tbsp butter, the egg and salt. Once smooth, add the flour and mix gently to form a dough*.
2 Combine the cherries and jam in a small bowl. Using floured hands, make two-tablespoon sized balls, then use a lightly-floured finger to make an indentation in each. Fill with the cherry mixture then press tightly to seal.
3 Cook in a saucepan of rapidly-boiling salted water until the dumplings float, then scoop out and set aside. Mix the caster sugar and cinnamon
4 Heat the remaining butter in a large non-stick frying pan and cook until golden. Add the dumplings and fry for 3 minutes. Mix in the breadcrumbs and cook briefly. Dust with cinnamon sugar, then serve with whipped cream and icing sugar.
* If the dough is sticky, add a small amount of additional flour.