New York, NY
Yield: 4-6 Servings
Swedish potato dumplings with lingonberry jam and brown butter.
1. Preheat oven to 350°F. Bake whole Idaho® potatoes until tender, about 1 hour.
2. Remove from oven and let cool 30 minutes at room temperature.
3. Meanwhile, heat a frying pan and cook the bacon and onion until browned. Add the allspice and mix well, remove from heat and let cool completely.
4. Add butter to the frying pan and let it start to brown. When it reaches a golden color, pour it into a small pot or metal bowl and set aside.
5. Remove skin from cooled potatoes and pass through a potato ricer or strainer.
6. Work flour into the riced potatoes. Add the egg and the yolk and season with salt. Avoid working the dough too much to avoid dough becoming loose. Mix just enough for the ingredients to hold together.
7. Form golf-ball-size balls of the potato dough and make a ½-inch hole in each. Place on a sheet tray.
8. Fill holes with 1 teaspoon bacon-onion filling and seal the hole with dough.
9. Refrigerate dough balls about 30 minutes.
10. Bring salted water to a boil, drop dough balls into water and gently stir. Dumplings will float to the top when they are fully cooked, about 5 minutes. Remove from water.
11. Heat canola oil in a frying pan over medium heat. Place dumplings into pan and sear until golden brown, about 3 to 5 minutes, working in batches, if needed.
1. When dumplings are seared, add more canola oil to pan, if needed, and sear mushrooms over medium-high heat for 2 to 3 minutes on each side until golden brown.
2. Place mushrooms on top of dumplings. Reheat browned butter and pour it over mushrooms and dumplings. Spread about 2 tablespoons of lingonberry jam over the dumplings. Garnish with fresh herbs.