Potatisbullar Swedish Potato Dumplings Food

KROPPKAKOR - SWEDISH POTATO DUMPLINGS

Steps:

• Fry salt pork with onion in a skillet until the salt pork is golden brown, about 10 minutes. Drain fat and set salt pork and onion mixture aside.
• Mix mashed potatoes, egg, salt, black pepper, and nutmeg together in a bowl; stir 1 cup flour into potato mixture. Sprinkle 1 cup flour onto a work surface and turn the dough out onto the flour. Knead the flour on the work surface into the dough.
• Cut dough into 12 equal pieces and roll into balls, dusting your hands and sprinkling work surface with remaining 1/2 cup flour. Press your thumb into each dumpling to make an indentation, and fill with a small amount of salt pork-onion mixture. Pinch the dumplings closed and roll in flour.
• Bring water to a boil in a large pot. If desired, replace half the water with beef broth. Drop dumplings into the boiling water and broth and reduce heat to low. Simmer until cooked through, about 25 minutes. Drain and transfer to a serving bowl.

POTATISBULLAR (SWEDISH POTATO DUMPLINGS)

Steps:

• Cream butter and beat in egg yolks. Stir in breadcrumbs, potatoes and salt and pepper. Mix thoroughly. Knead and shape into a long roll. Cut off pieces about the size of a walnut. Flatten each piece in the palm of your hand and place a cube of ham in the middle. Shape into a round dumpling, enclosing meat completely. Cook, uncovered, in simmering soup or stock for 10 minutes. Cover and cook a further 5 minutes. Can be eaten with the soup, or drained and served as a side.

SWEDISH DUMPLINGS

Steps:

• Sift dry ingredients together.
• Cut in 2 tablespoons fat; add grated onion.
• Add eggs to water and mix thoroughly; stir into first mixture.
• Drop by tablespoons into 2 quarts of boiling water to which 1 teaspoon salt has been added; cook, uncovered, for 15 minutes.
• Drain well in colander.
• Place remaining fat in frying pan; when melted, add dumplings and cook until golden.

KROPPKAKOR - SWEDISH POTATO DUMPLINGS

Steps:

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