Kroppkakor Swedish Potato Dumplings

Description

We grew up eatting the potato dumplings (palt) which are from northern sweden and use raw potato in the dough. But i prefer this dumpling, that is more common in the southern sweden. These dumplings are heavy winter time comfort food. The filling is usually cooked meatballs. But any kind of cooked meat will work. ( i like pork best). Sometimes, if the dough is too dry, i add an additional egg yolk or whole egg.
We always ate these with lots of melted butter and cranberry or lingon jam, and a cold glass of milk. Leftovers taste really good cut into pieces and fried up crispy for breakfast the next day.
This recipe is from an old swedish cookbook of my mother's…the title is missing!

Ingredients

• Potatoes
• Egg Yolk
• Salt
• Salt Pork
• Onion
• Plain Flour
• Water
• Butter
• Jam

Instructions

1. Wash, peel and cut up potaotoes
2. Cook about 20 minutes in enough salted water to cover the potatoes
3. Potaotes are done when they can be pierced with a fork
4. Drain
5. Mash or rice potatoes well
6. Whip in the egg yolk and 1 1 / 2 tsp salt
7. Set aside while you prepare filling
8. Put onions in a cold skillet and fry with a little oil or butter until soft
9. Remove from pan
10. Add meat to pan and cook until crisp and evenly browned
11. Add back in onions
12. Drain off excess fat
13. To make dough: add the flour 1 cup at a time and mix well
14. Add as much of the flour to make a soft dough
15. Once dough has formed, turn out onto a floured surface and knead like bread dough
16. Pat out dough to 1 / 2 inch thickness
17. Cut into 2 inch rounds, a biscuit cutter works well
18. Spoon about 2 teaspoons of the filling into the centre of one of the rounds
19. Cover with another round
20. Seal edges well, and shape into a ball
21. Bring the 2 quarts of water and 2 tsps salt to t boil in a heavy saucepan
22. Once the water is boiling add dumplings one at a time, so that boiling does not stop
23. Cook only as many dumplings at one time that will float uncrowded, one layer deep
24. Cook 15 minutes, then remove with a slotted spoon
25. Put in a warm dish and serve with melted butter and jam
26. A simple salad goes nice along side