Kroppkakor

Ingredients for 4 servings:

• 750 g potatoes, raw
• 350 g potatoes, cooked
• 100 g wheat flour
• 1 tsp salt
• 200 g pork belly
• 1 onion(s), chopped
• 1 pinch(s) white pepper
• 1 tsp allspice, crushed

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 50 minutes

Hearty filled potato dumplings from southern Sweden

Grate the raw potatoes very finely with a grater. To squeeze the juice out of the grated potatoes, wrap a handful at a time in a kitchen towel and squeeze as hard as you can with your fist until the dough is as dry and stringy as possible. Mash the cooked potatoes into a paste and mix in. Knead with flour and salt. If the dough crumbles too much, you can soften it with a little of the squeezed-out liquid. Cut the pork belly into cubes. Brown them in a pan. Add the chopped onion and cook for a while over medium heat. Season with pepper and allspice. Divide the dough into about 12 pieces. Place a tablespoon of filling on each piece and form into a ball. Cook one at a time, a few at a time, so they have plenty of room in the pot, in gently boiling salted water. After they float to the top, continue cooking for about 20 minutes. Serve with melted butter and cranberries.