Kroppkakor (Swedish Potato and Pork Dumplings)

• 1 kg cooked potatoes, mashed
• 2 egg yolks
• 1 ¼ cup all-purpose flour
• Salt
• 1 onion, finely chopped
• 100 g smoked ham, diced
• 100 g bacon, diced
• White pepper
• Allspice (optional)

Ingredients for 6 servings (1.5 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Mound the mashed potatoes on a work surface and make an indentation in the middle.

2. 2

   Put yolks, flour, and salt in the indentation, and quickly work into a dough. Too much kneading will make the dough tough. Let it rest for a few minutes.

3. 3

   Fry the onions until translucent. Add the bacon and ham, and cook until it gets colored. Season with pepper.

   Stovetop
4. 4

   Shape the dough into a thick log. Cut the log into thick slices, and make an indentation in each slice.

5. 5

   Place some of the onion and meat filling in the indentation, and top with another dough slice. Press the edges together to seal, and roll into a ball.

6. 6

   Lower the balls into boiling salted water, and boil them for about 10–12 minutes or until they float to the surface. Don’t boil too many at a time, as they will then have some difficulty floating to the surface.

   Stovetop
7. 7

   Remove them with a perforated spoon, and transfer them to a hot serving plate.

8. 8

   Serve hot with melted butter and red whortleberry (lingonberry) or cranberry jam.