Potato dumplings with pork (Kroppkakor)

Potatoes, as it is known, have been the basis for Swedish cuisine for several centuries, the main food of the Swedes. Potato dumplings, by the way, despite the different names of culinary recipes, are eaten all over Sweden. And there are a lot of recipes for potato dumplings. At the same time, they all differ so much that sometimes the only thing that would unite them is that they are... boiled. And then the disagreements begin. What kind of flour is wheat or barley flour? And potatoes - boiled or raw? What kind of filling will there be – either pork with onions or mushrooms? And with what and how to serve? Either with melted butter, or with cranberries, with mustard?

And today we will cook potato dumplings with pork (Kroppkakor). Peel the potatoes and boil the tubers. Traditionally, we will puree them, adding yolks and salt there. Let the puree rest-cool down, then add flour to it. Probably, every housewife knows what to do next. Of course, we will knead the dough and form it into a sausage.

How to cook pork, too, every woman knows. Pork will be cut into small pieces, and the onion will also be finely chopped. Mix pork with onion, pepper and fry them.
Now we will cut the potato sausage into thick pieces. In the middle of each of them we will make depressions, which we will fill with stuffing. And then roll the dumplings into balls, then the filling will be in their very middle.

Let's boil the dumplings! Let's prepare salted water and cook dumplings in it without a lid for five or six minutes. As soon as they rise to the surface of the water, we remove them.
What do you think they should be served with? And let's do it this time with melted butter and... lingonberry jam. Dumplings, which according to this recipe we cooked for 4-6 servings, can be cut in half, then fried them in oil.
Bon appetit!