Kroppkakor (Swedish Potato Dumplings with Pork)

Ingredients

• 2 lbs potatoes, peeled
• 1 egg yolk
• 2 1/2 cups all-purpose flour, plus more as needed
• 1 1/2 tsp salt
• 6 oz bacon, finely diced
• 1/2 onion, finely diced
• 1/4 tsp ground allspice
• 4 tbsp butter, melted
• Lingonberry jam, for serving

Before you cook

• Peel the potatoes and cut them into even chunks.
• Finely dice the bacon and onion.

Steps

1. Boil the potatoes in salted water for 20 minutes, until tender.
2. Drain the potatoes and let them cool slightly.
3. Grate the potatoes on the coarse side of a box grater into a large bowl.
4. Mix in the egg yolk and salt.
5. Stir in the flour a little at a time until the dough just holds together.
6. Fry the bacon and onion in a skillet over medium heat until the bacon is crisp, about 6 minutes.
7. Stir the allspice into the bacon mixture and set it aside to cool.
8. Divide the potato dough into 8 portions and flatten each into a disc in your palm.
9. Spoon a little of the bacon filling into the center of each disc.
10. Fold the dough around the filling and roll it gently into a smooth ball, sealing the edges.
11. Lower the dumplings into a large pot of gently simmering salted water.
12. Simmer for 10 to 12 minutes, until the dumplings float and are cooked through.
13. Lift the dumplings out with a slotted spoon and drizzle with melted butter.
14. Serve with a spoonful of lingonberry jam on the side.