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 whenever. Serve hot with butter. These are exceptional 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 of cups cold mashed potatoes
• 1 big egg
• 3/four teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 pinch ground nutmeg
• 2 cups sifted all-purpose flour
• half of cup all-motive flour
• 1 gallon water, or as wanted
• 2 (32 fluid ounce) packing containers beef broth (elective)

Instructions :

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

• Fry salt red meat with onion in a skillet till the salt pork is golden brown, approximately 10 mins. Drain fats and set salt red meat and onion mixture apart.
• Mix mashed potatoes, egg, salt, black pepper, and nutmeg collectively in a bowl; stir 1 cup flour into potato mixture. Sprinkle 1 cup flour onto a piece surface and turn the dough out onto the flour. Knead the flour at the paintings floor into the dough.
• Cut dough into 12 equal portions and roll into balls, dusting your palms and sprinkling work surface with remaining half of cup flour. Press your thumb into each dumpling to make an indentation, and fill with a small quantity of salt pork-onion combination. Pinch the dumplings closed and roll in flour.
• Bring water to a boil in a large pot. If preferred, update half the water with pork broth. Drop dumplings into the boiling water and broth and decrease heat to low. Simmer until cooked through, approximately 25 mins. Drain and transfer to a serving bowl.

Notes :

• Reynolds® Aluminum foil can be used to preserve food wet, cook it flippantly, and make smooth-up less difficult.

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