Kroppkakor - Swedish Potato Dumplings

Total Time: 55 mins Preparation Time: 40 mins Cook Time: 15 mins

Ingredients

• 2 lbs potatoes, about 6 medium
• 1 egg yolk, slightly beaten
• 1 1/2 teaspoons salt
• 3/4 lb salt lamb or 3/4 lb bacon or 3/4 lb ham, cut into 1 inch cubes
• 1 medium onion, chopped
• 2 -3 cups plain flour
• 2 quarts water
• 2 teaspoons salt
• melted butter, to serve
• lingon jam, to serve

Recipe

• 1 wash, peel and cut up potaotoes. cook about 20 minutes in enough salted water to cover the potatoes. potaotes are done when they can be pierced with a fork. drain.
• 2 mash or rice potatoes well. whip in the egg yolk and 1 1/2 tsp salt. set aside while you prepare filling.
• 3 put onions in a cold skillet and fry with a little oil or butter until soft. remove from pan. add meat to pan and cook until crisp and evenly browned. add back in onions. drain off excess fat.
• 4 to make dough: add the flour 1 cup at a time and mix well. add as much of the flour to make a soft dough. once dough has formed, turn out onto a floured surface and knead like bread dough. pat out dough to 1/2 inch thickness. cut into 2 inch rounds, a biscuit cutter works well. spoon about 2 teaspoons of the filling into the centre of one of the rounds. cover with another round. seal edges well, and shape into a ball.
• 5 bring the 2 quarts of water and 2 tsps salt to t boil in a heavy saucepan. once the water is boiling add dumplings one at a time, so that boiling does not stop. cook only as many dumplings at one time that will float uncrowded, one layer deep. cook 15 minutes, then remove with a slotted spoon. put in a warm dish and serve with melted butter and jam. a simple salad goes nice along side.