Kroppkakor (Swedish Potato and Pork Dumplings)
Kroppkakor are Swedish potato dumplings with a hidden center of fried onion, bacon and smoked ham. The dough is mashed potato bound with just egg yolks and flour, so the outside stays soft and tender as long as you handle it lightly. Each ball is sealed around the salty filling and simmered in water. The traditional finish of melted butter and tart lingonberry jam cuts through the richness of the pork nicely.
Instructions
Pile the mashed potatoes on a work surface and press a well into the center. Add the egg yolks, flour and salt to the well and work everything together quickly into a dough, since too much kneading makes it tough. Leave the dough to rest for a few minutes.
Cook the chopped onion in a pan until it turns translucent. Add the bacon and ham and cook until the meat takes on some color, then season with white pepper. Allspice can go in too if you like it.
Shape the dough into a thick log and cut it into thick slices. Press a hollow into each slice with your thumb.
Spoon some of the onion and meat filling into a hollow and cover it with a second slice of dough. Pinch the edges together to seal the filling inside, then roll the dumpling into a ball.
Lower the balls into a pot of boiling salted water, working in small batches because a crowded pot keeps them from rising. Boil them for about 10 to 12 minutes, until they float to the surface.
Lift the dumplings out with a slotted spoon and move them to a hot serving plate. Serve them hot with melted butter and lingonberry or cranberry jam.
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