BCL - Kroppkakor - Swedish Potato Dumplings Best Dishes

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Kroppkakor - Swedish Potato Dumplings

"A large favourite of my Swedish-raised husband. This reminds him of his grandma's kitchen every time. Serve warm with butter. These are amazing as leftovers, sliced and fried, served with a fried egg."

Ingredients :

• 1/4 pound salt red meat, cubed
• 1 small onion, coarsely chopped
• 1 half cups cold mashed potatoes
• 1 large egg
• three/4 teaspoon salt
• 1/four teaspoon floor black pepper
• 1 pinch ground nutmeg
• 2 cups sifted all-motive flour
• half cup all-motive flour
• 1 gallon water, or as wanted
• 2 (32 fluid ounce) boxes beef broth (elective)

Instructions :

Prep : 1H	Cook : 12M	Ready in : 1H35M

• Fry salt red meat with onion in a skillet until the salt pork is golden brown, approximately 10 mins. Drain fat and set salt pork and onion combination aside.
• Mix mashed potatoes, egg, salt, black pepper, and nutmeg collectively in a bowl; stir 1 cup flour into potato aggregate. Sprinkle 1 cup flour onto a work floor and turn the dough out onto the flour. Knead the flour at the work floor into the dough.
• Cut dough into 12 same pieces and roll into balls, dusting your arms and sprinkling paintings surface with remaining 1/2 cup flour. Press your thumb into each dumpling to make an indentation, and fill with a small quantity of salt beef-onion mixture. Pinch the dumplings closed and roll in flour.
• Bring water to a boil in a big pot. If preferred, replace 1/2 the water with beef broth. Drop dumplings into the boiling water and broth and reduce warmth to low. Simmer till cooked via, about 25 minutes. Drain and switch to a serving bowl.

Notes :

• Reynolds® Aluminum foil can be used to preserve food wet, prepare dinner it calmly, and make clean-up easier.

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