Swedish Potato Dumplings (Kroppkakor)

1. 1

   Saute the mushrooms, green onion, salt, and pepper in the butter until the mixture becomes almost dry. Set aside and cool.

2. 2

   Boil the potatoes until tender. Drain and mash thoroughly. (I used a ricer.)

3. 3

   Beat in the egg and stir in the salt and white pepper.

4. 4

   Stir in the flour, a little at a time, until a soft dough is formed.

5. 5

   Divide the dough in two and shape each portion into a log about 12 inches long. Cut each log into 10 pieces.

6. 6

   Using your hands, form each piece of dough into a circle about 2 inches in diameter and place a scant teaspoon of the mushroom filling into the center. Form a ball encasing the mushroom mixture.

7. 7

   Drop the dumplings into a pot of water that has come to a rolling boil. When the dumplings rise to the surface, remove them with a slotted spoon and drain briefly on paper towels.

8. 8

   To serve, drizzle with a little melted butter or brown them in some of the melted butter.

* Per serving · 4 servings · Values may vary.

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