Gluten free gombotz (Romanian Plum Dumplings)

The potatoes are cleaned and boiled as for mashed potatoes, with a pinch of salt. After they boil, we actually puree them and let them cool down a bit, then add the coconut butter and stir until it melts. Add the egg and mix thoroughly, then add the flour, gradually, until we can successfully extract our hands from the dough. We put this dough on the work surface, shaping it into a roll, which we cut into 3-4 cm pieces, from which we will form the dumplings. I know that dumplings are originally filled with plums dusted with sugar and possibly cinnamon, but where do you get plums in January? So I filled them with strawberry jam. It’s harder to get the jam to stay packed in the dumplings, but with a little persuasion, I managed, helped by the considerable size of the dumplings. Did I tell you that before we started shaping the dumplings we had to put a pot of water on the fire? Not? I’m telling you now. While the water is boiling, prepare the breadcrumbs. I know there are gluten free breadcrumbs to buy, although I couldn’t say where. Whatever, you know I’m not a fan of mixes, so I made my own breadcrumbs: I made 5 buns with my bread recipe, dried them for 2 days on the radiator, then ground them with the food processor, and that’s the breadcrumbs. The crumb thus prepared is lightly fried in a teaspoon of oil for 3-4 minutes, then 3 tablespoons of raw sugar are added to it. Meanwhile our water has started to boil, so we drop the dumplings, carefully of course, into the pot. I got 15 dumplings that all took place at once in the pot. Let them boil on low heat until they rise to the surface of the water, then take them out and roll them in breadcrumbs. Good appetite!