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Lunch | Meat

Kroppkakor - Swedish potato dumplings

An unusual lunch that is good for thiamin (B1), phosphorus, pantothenic acid, vitamin B6, omega 6 gamma and iron

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Kroppkakor - Swedish potato dumplings  recipe
Serves:
8
Preparation:
20 Mins
Cooking:
60 Mins
High FODMAP:
Yes
Allergens:
Milk, Lactose, Eggs, Gluten
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What are the health benefits of Kroppkakor - Swedish potato dumplings ?

An unusual lunch that is good for thiamin (B1), phosphorus, pantothenic acid, vitamin B6, omega 6 gamma and iron

 

Ingredients

Method

Ingredients

15g/1 tbsp. ground allspice nutritional information
15g/1 tbsp. ground allspice
450g/1 lb sliced bacon, roughly chopped nutritional information
450g/1 lb sliced bacon, roughly chopped
Black pepper to taste nutritional information
Black pepper to taste
100g/2 eggs nutritional information
100g/2 eggs
20g/1 egg yolk nutritional information
20g/1 egg yolk
50g loganberries nutritional information
50g loganberries
15ml/1 tbsp. olive oil nutritional information
15ml/1 tbsp. olive oil
150g/1 large onion, minced nutritional information
150g/1 large onion, minced
3 lb/1.35kg russet potatoes, peeled and cut into 1" pieces nutritional information
3 lb/1.35kg russet potatoes, peeled and cut into 1" pieces
Salt to taste nutritional information
Salt to taste
150ml sour cream, for serving nutritional information
150ml sour cream, for serving
320g/2½ cups flour, plus more for dusting nutritional information
320g/2½ cups flour, plus more for dusting
More about these ingredients

Method

Simply follow our simply laid out recipe:

1) Boil potatoes in a saucepan of salted water until tender, about 20 minutes.
2) Drain potatoes then transfer to a bowl and mash until smooth.
3) Add flour, eggs, yolk, and salt; stir to combine. Cover with clingfilm and chill dough 30 minutes.
4) Heat oil and bacon in a frying pan over medium-high heat; cook until fat is just rendered, 10–12 minutes.
5) Add onion and cook, stirring occasionally, until onion is golden and bacon is crisp, about 8 minutes.
6) Pour off the fat and stir allspice and salt into bacon mixture; let cool.
7) Bring a large saucepan of salted water to a boil.
8) On a lightly floured surface, divide dough into fourteen balls.
9) Take one ball 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 5cm wide patty about 2.5cm thick. Repeat with remaining balls.
10) Add dumplings to water; when dumplings float, reduce the heat to medium and simmer until firm, about 30 minutes.
11) Using a slotted spoon, transfer the dumplings to a serving platter; serve with loganberries and sour cream.

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