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Swedish Potato Dumplings:
Kroppkakor

What's the big idea?

There are many regional variations for dumplings from Sweden - some use grated raw potato, others (like this one) use mashed cooked potato. Any left-over meat or fish can be used as a substitute for the bacon, although bacon is traditional.

Serve with a green salad, and small bowls of melted butter and Lingonberry jam (if available - if not, try cranberry sauce) to dip the dumplings in.

Shopping List

Here's the list of what you need:

  • 2lbs potatoes, peeled and chopped
  • 1 egg yolk, lightly beaten
  • 1½ teaspoons salt
  • 1 tablespoon butter
  • 12oz bacon, chopped
  • 1 medium onion, finely chopped
  • 8-12oz plain flour
  • 2 teaspoons salt
  • Melted butter, to serve
  • Lingonberry jam or cranberry sauce, to serve

What To Do

  • Cook the potatoes in boiling salted water for about 20 minutes. Drain well
  • Mash the potatoes well. Beat in the egg yolk and 1½ teaspoons of salt. Set aside
  • Melt the butter in a frying pan and fry the onions and bacon until cooked. Drain off any excess fat
  • Add the flour a little at a time to the mashed potato and mix well. Continue adding flour until a soft dough has formed
  • Turn the dough out onto a floured surface and knead like bread dough. Pat out dough to ½ inch thickness and cut into 2 inch rounds
  • Spoon about 2 teaspoons of the bacon and onion filling into the centre of one of the rounds. Cover with another round
  • Seal the edges well, and shape into a ball. Repeat until all the dough is used up
  • Bring about 3 pints of water to the boil in a large saucepan. Add 2 teaspoons of salt
  • Once the water is boiling add the dumplings one at a time. Only cook as many dumplings at one time as will fit in a single layer in the saucepan
  • Cook for 15 minutes, then remove with a slotted spoon and keep warm while cooking the remaining dumplings

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