stuffed swedish potato dumplings, bacon and onion

Name: Stuffed Swedish Potato Dumplings, Bacon and Onion
Prep time: 30 min
Cook time: 1 h 15 min
Cuisine: Swedish
Ingredients: 3 pound(s) russet potatoes, peeled and cut into 1" pieces; 2 1/2 cup(s) flour, plus more for dusting; 2 - eggs, plus 1 yolk; - flake salt, to taste; 1 tablespoon(s) vegetable oil; 1 pound(s) sliced bacon, roughly chopped; 1 large yellow onion, minced; 1 tablespoon(s) ground allspice; - lingonberry preserves and sour cream, for serving

review

Private Recipe by

Annacia *

@Annacia

Moose Jaw, SK

Kroppkakor (Swedish Potato Dumplings Stuffed with Bacon and Onion). Swedish kroppkakor, hearty mashed potato dumplings stuffed with an allspice-laden filling of bacon and onion, are a specialty of Oland, an island off the southern coast of Sweden. They’re traditionally enjoyed with sour cream to boost their richness and lingonberry preserves, which lend acidity and sweetness.

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yield serving(s)

prep time 30 Min

cook time 1 Hr 15 Min

method Stove Top

Ingredients For stuffed swedish potato dumplings, bacon and onion

3 lb

russet potatoes, peeled and cut into 1" pieces
2 1/2 c

flour, plus more for dusting
2

eggs, plus 1 yolk
flake salt, to taste
1 Tbsp

vegetable oil
1 lb

sliced bacon, roughly chopped
1 lg

yellow onion, minced
1 Tbsp

ground allspice
lingonberry preserves and sour cream, for serving

How To Make stuffed swedish potato dumplings, bacon and onion

1
Boil potatoes in a 4-qt. saucepan of salted water until tender, about 20 minutes. Drain potatoes and let cool, then transfer to a bowl and mash until smooth. Add flour, eggs, yolk, and salt; stir to combine. Cover with plastic wrap and chill dough 30 minutes.

2
Heat oil and bacon in a 12" skillet over medium-high heat; cook until fat is just rendered, 10–12 minutes. Add onion and cook, stirring occasionally, until onion is golden and bacon is crisp, about 8 minutes. Pour off and discard fat, or save for another use. Stir allspice and salt into bacon mixture; let cool.
3
Bring an 8-qt. saucepan of salted water to a boil. On a lightly floured surface, divide dough into fourteen 4-oz. balls. Working with 1 ball dough at a time and with lightly floured hands, press index finger into center of ball to create a pocket; place about 2 tbsp. bacon mixture inside pocket and pinch edges of dough to seal; roll into a smooth ball and flatten into a 2 1⁄2"-wide patty about 1" thick.
4
Add dumplings to water; when dumplings float, reduce the heat to medium and simmer until firm, about 30 minutes. Using a slotted spoon, transfer the dumplings to a serving platter; serve with lingonberry preserves and sour cream.
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