Name: Potato and Bacon Dumplings
Prep time: 40 min
Cook time: 60 min
Total time: 100 min
Yield: 1
Cuisine: european, swedish
Ingredients: 8 potato large; 500 g bacon rashers diced; 1 onion finely chopped; 1 cup plain flour; 1/2 tsp salt; 2 egg

by oldsheila Last updated on 07/09/2019

Known as Kroppkakor in Sweden, these are dumplings to eat with stews or soups. - oldsheila

Ingredients

8 potato large
500 g bacon rashers diced
1 onion finely chopped
1 cup plain flour
1/2 tsp salt
2 egg

Method

Step 1

Scrub the potatoes and boil them with skin on for 20-30 minutes. Allow to go cold.
Step 2

Fry the bacon in a pan on low heat. Once there is enough fat from the bacon add the onions. Cook gently until soft. Leave to cool.
Step 3

Grate the cold potatoes. Toss in the flour and the salt.
Step 4

Beat the eggs and pour them in. With light fingers, mix together into a soft dough, being careful not to over work it.
Step 5

Roll the dough into sausage a shape and cut into 15-20 short lengths about 2½ cm each.
Step 6

Roll each length into a balls and indent each one with your finger.
Step 7

Fill the indents with a little bacon and onion mixture and close the holes.
Step 8

Boil a pan of salted water, slip the dumplings into the water. Turn down the heat and leave to poach in the simmering water for 15-20 minutes or until light and well risen.