Kroppkakor (dumplings with two different fillings)

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Wash potatoes thoroughly and cook in boiling water for about 25 minutes. In the meantime peel and finely dice the onion. Dice the bacon as well. Crush pimento in a mortar. Clean and trim the mushrooms and cut them into thin slices.

2. 2

   Heat 1 tablespoon of oil in a pan, add bacon and fry for about 1 minute. Add half of the onion and pimento and fry until translucent, turning, remove. Heat 1 tablespoon of oil in a hot frying pan. Fry the mushrooms in it. Add the rest of the onion and fry briefly. Season with salt and pepper. Take out and let cool down

3. 3

   Drain the potatoes, remove the skin and press the hot potatoes through a potato press. Add egg yolks, salt and nutmeg and knead immediately. Allow to cool slightly, knead in flour. Form potato mixture into a roll with floured hands (dough sticks a little bit). Cut into 12 slices of the same size

4. 4

   Place one slice of dough on each well floured palm, add 2 teaspoons of filling to each and shape the potato dough into a dumpling around it. Process the rest of the filling and the remaining dough in the same way. There should be 6 dumplings with bacon filling and 6 with mushroom filling

5. 5

   Place the dumplings in boiling salted water and cook for 20-25 minutes. Wash herbs, shake dry. Pluck off leaves and chop finely, except for something to garnish. Melt butter, season with salt and pepper, stir in herbs

6. 6

   Carefully lift the dumplings out of the water and let them drain. Sprinkle with the herb butter and garnish with the herbs set aside. Add the cranberries. Serve with a salad of lettuce hearts

Nutrition Facts

KCAL
590 kcal

CARBS
75 g

FATS
26 g

PROTEINS
14 g