Think of big arse gnocchi stuffed with spiced pork and served with lingonberry jam and you have smalandska kroppkakor. Us Brits are accustomed to combining meat with fruit, pork and apple, duck and orange, turkey and cranberry etc… The Romanian’s are less sure about this, but Cosmin bravely gave it a go and ended up liking these more than I did.
- 500g potatoes (17.6 oz, 2.4 cups once mashed)
- 2 eggs
- Approximately 320g plain flour (24 oz / 6.75 cups all-purpose flour)
- 5 tsp salt
- 250g gammon steaks (8.8 oz)
- 1 onion
- 5 tbsp oil
- 1 tbsp ground allspice
- 5 tsp ground white pepper
- Lingonberry Jam
NUTRITIONAL CONTENT PER PORTION
- Calories | 117
- Fat | 3.9g
Serves | 20 dumplings
Prep Time | 55 minutes (including chilling time)
Cooking Time | 25 hours
- Peel, dice and boil the potatoes until tender. Drain and leave to cool to room temperature.
- Dice the gammon, finely chop the onion and fry together in the oil until golden. Transfer to a bowl, stir in the allspice and white pepper, cover and refrigerate until cool.
- Mash the potatoes until smooth. Whisk the egg and add to the potatoes with the salt and gradually stir in the flour until it becomes a solid dry dough. The quantity of flour will vary depending on what potatoes you use.
- Transfer the dough to a lightly floured surface and knead until the dough is smooth, approximately 5 minutes. Put in a covered bowl and refrigerate for at least 30 minutes.
- Divide the dough into 20 pieces, rolling each into a ball. Press a hole in each, being careful not to poke all the way through, spoon in a teaspoon of filling and pinch the hole closed.
- Bring a large pan of salted water to the boil, add the dumplings and lower the temperature to medium, simmering until the dumplings float to the surface.
- Serve sliced with lingonberry jam.
Based on a recipe found at www.recept.nu