Swedish Potato Dumplings Recipe

6 medium-size (about 2 lbs.) potatoes, cut in halves
1 egg yolk, slightly beaten
1 1/2 teaspoons salt
3/4 lb. lean salt pork, bacon, or ham
1 medium-size onion, chopped
3 cups sifted all-purpose flour
2 quarts. water
2 teaspoons salt
Melted butter

Wash potatoes, peel and cook. Cook about 20 minutes, or until potatoes are tender when pierced with a fork. Drain. To dry potatoes, shake pan over low heat. Mash or rice potatoes thoroughly. Whip in egg yolk and 1 1/2
teaspoons salt until potatoes are fluffy. Set potatoes aside. Cut salt pork, bacon, or ham into cubes or 1-in. pieces. Put into a skillet with
onion. Cook over medium heat, moving and turning with a spoon. Pour off fat as it collects. When meat is evenly crisped and browned and onion is golden brown, remove from skillet and drain on absorbent paper. Measure flour. Add about one-half the flour to the potato mixture, blending thoroughly. Add enough remaining flour to make a soft dough. Turn out on a floured surface and knead as for bread dough. Using hands, pat out dough 1/2 in. thick. Cut into 2-in, rounds using a lightly floured 2-in, round
biscuit cutter. Spoon about 2 teaspoons of the bacon-onion mixture into the center of one half the rounds. Cover with the other rounds. Seal edges securely and shape into balls. Bring water and 2 teaspoons salt to boiling in a large heavy saucepan. Gradually add dumplings to boiling water so that boiling does not stop. Cook only as many dumplings at one time as will float, uncrowded, one layer deep. Cook 15 min. Remove with a slotted spoon; drain over water a few seconds. Put into a warm serving dish and
serve with melted butter. About 2 servings.

Fried Potato Dumplings: Follow recipe for Swedish Potato Dumplings, or use leftover dumplings. Heat in a skillet 3 Tbsp butter. Add the dumplings and cook over medium heat until browned, moving and turning with a spoon to
brown evenly.