Swedish Potato Dumplings

As the days get colder and the evenings darker enjoy this warming Swedish dish from our ambassador Milly Cookbook. Featuring two Clarence Court Burford Brown egg yolks and a range of other tasty ingredients. This dish will be perfect as the nights draw in.

Prep Time - 10 minutes Cook Time - 20 minutes Serves 1-2

Ingredients

Dumplings:

2 Clarence Court Burford Brown Egg yolks
300g of Maris Piper potatoes, peeled and chopped into large chunks
50g plain flour
A pinch of salt

Filling:

100g of chopped streaky pancetta
1/2 a white onion, finely diced
A knob of butter
1/2 tsp. ground cloves

To Serve:

50g butter
50ml of double cream
4 tbsp. of Lingonberry jam
A few fresh sprigs of dill

Method

Boil the potato soft in salted water until soft. Drain fully and tumble into a bowl.

In a frying pan over a medium heat fry the pancetta until it starts to crisp. Add in the onion, butter and ground cloves and cook for a few minutes until the onion has softened. Set aside to cool.

Mince the potatoes and mix with the egg yolks and flour to form a dough. Season with salt and knead well. Rolling a sausage and cut the dough into 2 inch chunks. With your hands, make 4-6 balls slightly larger than golfball in size and make a dimple in the middle. Spoon the pork and onion filling into the centre and mould the potato back around into a smooth ball.

Simmer in batches in salted water for about 7-10 minutes or until they float to the surface. (Can be pre-prepped up until this point)

In a frying pan, add the butter and gently fry the dumplings for a couple of minutes until lightly browned on each side.

Remove the dumplings from the pan, allow to cool slightly and pour in the cream to create a buttery sauce, season with salt. Pour the sauce into a bowl, top with the dumplings and spoon over a tablespoon of lingonberry jam per portion. Garnish with fresh dill.

Share this: