Swedish Potato Dumplings (Kroppkakor)
1 1/2 Ibs
1 3/4 oz
Lingonberries tossed with sugar
Peel and boil the potatoes. Mash the potatoes through a potato press into a bowl and allow to cool.
Add potato flour, egg yolks, browned butter and salt. Mix to a smooth dough.
Cut the bacon and onion for the filling into equal sized pieces. Fry the pork and onion until golden brown. Add the Pimento and set aside.
Bring a large pot of lightly salted water to a boil.
Roll the potato dough into a loaf and cut into 16 pieces. Roll into balls, stuff with filling and cover it all around.
Boil the dumpling in the lightly salted water for 5-6 minutes or until they have risen to the top.
Serve immediately with lingonberries tossed with sugar and browned butter.