Gomboce from the eye

ingredients

300 g boiled potatoes 2 pcs egg 1 dl water a little salt g semi-coarse flour for sprinkling breadcrumbs granulated sugar butter for greasing to taste jam

progress

I would classify this recipe among those recipes from my grandmother. By eye because our grandmothers cooked and prepared everything by eye. Every single dish they made tasted delicious, had no fault and didn’t need any dragonfly to make it. I believe that it will not be a problem to cook such fine gomboce according to this recipe. I will give the grammage only as a guide. 1. I usually use stewed potatoes,which are left over from lunch.In a bowl I add to the potatoes eggs,a little salt water, 2. and flour.I add so much flour that the dough is soft,not soft,nor hard,just right. 3. For less experienced housewives,it is a good idea to put the dough on a board and knead it well.I let the dough stand for a bit,about 15 min.It is better to work with it,because the gluten is released. 4. Then I cut the dough into several parts and make a peel about 4-5 cm in diameter. 5. cut it into 2,5 cm rounds. 6. I press the rounds gently with my fingers,put a piece of jam on each one,in my case marmalade. 7. Then I fold each ball into a poly,press the edges with my fingers and form a ball. 8. I put enough salted water on the stove,i.e.about 4-5 litres and while the water boils,I fry the butter and prepare the breadcrumbs for sprinkling.In a smaller bowl,I dry fry the breadcrumbs until caramelly.When it starts to brown I add 2 tbsp of the browned butter,stir and add the granulated sugar,to taste.Set aside.If the breadcrumbs brown a lot,they need to be sifted into a second bowl,so they don’t burn.They need to be a nice caramel colour. 9. When the water starts to boil,I drop the balls into the boiling water.The water of course stops boiling and the balls are at the bottom.I gently stir once with a fork,so that I rub the balls together,so that they do not stick to the bottom and cover the pot. 10. When the water starts to boil again, the bullets start to pop up one by one.I let it simmer for a few more minutes so that the bullets cook in the centre. 11. I put a bowl of cold water next to the dough and take the balls into it.This is because the dough will shrink in the cold water and is not so sticky.I take them out of the water right away.The balls must not be in the water for long, just put them in and take them out right away. 12. Drained from the water, I pour butter over them, grease them and add a little salt to taste. 13. I sprinkle with prepared breadcrumbs, 14. I stir,so that each ball is coated.Forks in hand and can start to taste.