Swedish Potato Dumplings (Kroppkakor) – about 2 dozen dumplings
- 6 medium-size (about 2 lbs.)
- potatoes, cut in halves
- 1 egg yolk, slightly beaten
- 3 ½ teaspoons salt
- ¾ lb. lean salt pork, bacon or ham
- 1 medium-size onion, chopped
- 2 to 3 cups sifted flour
- 2 qts. water
- Melted butter
Wash, pare and cook 6 medium-size (about 2 lbs) potatoes, cut in halves. Cook about 20 min., or until potatoes are tender when pierced with a fork. Drain. To dry potatoes, shake the pan over low heat. Mash or rice potatoes thoroughly. Whip in until potatoes are fluffy 1 egg yolk, slightly beaten, and 1½ teaspoons salt. Set potatoes aside. Cut into cubes or 1-in. pieces ¾ lb. lean salt pork, bacon, or ham. Put into a skillet with 1 medium-size onion, chopped. Cook over medium heat, moving and turning with a spoon. Pour off fat as it collects. When the meat is evenly crisped and browned and the onion is golden brown, remove from the skillet and drain on absorbent paper. Measure ¾ to 2 to 3 cups sifted flour. Add about one-half the flour to the potato mixture, blending thoroughly. Add enough remaining flour to make a soft dough. Turn out on a floured surface and knead as for bread dough. Using hands, pat out the dough to ⅛ in. thick. Cut into 2-in. rounds using a lightly floured 2-in. round biscuit cutter. Spoon about 2 teaspoons of the bacon-onion mixture into the centre of one half of the rounds. Cover with the other rounds. Seal edges securely and shape into balls. Bring to boiling in a large heavy saucepan 2 qts. water and 2 teaspoons salt. Gradually add dumplings to boiling water so that boiling does not stop. Cook only as many dumplings at one time as will float, uncrowded, one layer deep. Cook for 15 min. Remove with a slotted spoon; drain over water for a few seconds. Put into a warm serving dish and serve with melted butter.
