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home : features : features February 6, 2016


10/2/2013 8:06:00 AM
Chino Cooks
Swedish dumplings are perfect complement for meat dishes
Swedish Potato Dumplings
Swedish Potato Dumplings

Diane DeHamer
Feature Writer


This past Sunday was the first time I made these Swedish dumplings and it certainly won't be the last, as they are delicious! What they lack aesthetically they more than make up for in taste.

Of course, how can you go wrong with a dish that is served with melted butter? Yum!

I served the dumplings with Venison Steak Fingers, and Spinach/Strawberry salad.



Swedish Potato Dumplings

¼ pound of bacon

¼ pound of ham

1 small onion (chopped)

4-5 medium potatoes

2 egg yolks (beaten)

1 teaspoon salt

½ -1 cup flour

1 can vegetable broth

2 cups water

½ -1 cube melted butter

Cube meats and sauté with onion until golden. Set aside. Peel potatoes and cook in salted water, drain and mash. Let potatoes cool.

Mix egg yolks and salt into cooled potatoes. Place on floured board and gradually add flour working it into a dough with hands. Use just enough flour to make dough smooth and easy to handle. Shape dough into a long roll and cut into 10 slices. Make a depression in each slice and fill with meat mixture. Fold potato dough around meat and shape into a round dumpling. Add salt to 2 cups of water and the broth, bring to a boil. Drop dumplings into liquid and boil gently about 5 minutes. Drain and drizzle with melted butter and serve hot. Yum!




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