Kroppkakor (swedish Potato and Pork Dumplings)

Ingredients

• 1 kg potatoes
• 2 egg yolks
• 1 ¼ cup all-purpose flour
• to taste salt
• 1 onion
• 100 g smoked ham
• 100 g bacon
• to taste white pepper

Steps

1. Mound the mashed potatoes on a work surface.
2. Make an indentation in the middle.
3. Put the yolks, flour, and salt in the indentation.
4. Quickly work into a dough.
5. Too much kneading will make the dough tough.
6. Let it rest for a few minutes.
7. Fry the onions until translucent.
8. Add the bacon and ham.
9. Cook until it gets colored.
10. Season with pepper.
11. Shape the dough into a thick log.
12. Cut the log into thick slices.
13. Make an indentation in each slice.
14. Place some of the onion and meat filling in the indentation.
15. Top with another dough slice.
16. Press the edges together to seal.
17. Roll into a ball.
18. Lower the balls into boiling salted water.
19. Boil them for about 10–12 minutes or until they float to the surface.
20. Don’t boil too many at a time, as they will then have some difficulty floating to the surface.
21. Remove them with a perforated spoon.
22. Transfer them to a hot serving plate.
23. Serve hot with melted butter and red whortleberry (lingonberry) or cranberry jam.