Kroppkakor - Potato Dumplings

Instructions

1. 1

   Mash the potatoes. Put it on a breadboard and make a small pit in the middle.

2. 2

   Put eggs, flour and salt in the pit and work the potato-dough fast together. Too much kneading makes the potato tough.

3. 3

   Chop finely the onion, cut the bacon and ham into small pieces and fry it until it gets coloured. Flavour it with white pepper.

4. 4

   Form the potato-dough to a thick roll. Cut it in thick slices and put a pile of bacon mix in a pit in a slice, then put another slice on top of it, press the edges together and roll it to a ball.

5. 5

   Lower the balls in boiling salted water and boil them approx. 10-12 minutes or until they float to the surface. Pick them up with a perforated ladle and put them on a hot serving plate. Don’t boil too many at a time, they will then have some difficulty to float to the surface.

6. 6

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