Swedish Filled Dumplings
|Finely chopped salt pork||1 Cup (16 tbs)|
|Onion||1 Medium, chopped|
|Ground allspice||1 Dash|
|All purpose flour||1 Cup (16 tbs)|
|Egg||1 , beaten|
|Water||2 1⁄2 Quart|
|Margarine/Butter||1⁄4 Cup (4 tbs), melted|
Pare potatoes; cut into large pieces.
Heat 1 inch salted water ( 1/2 teaspoon salt to 1 cup water) to boiling.
Heat to boiling; reduce heat.
Cover and cook until tender, 20 to 25 minutes; drain.
Shake pan gently over low heat to dry potatoes.
Put enough potatoes through ricer or food mill to measure 3 cups; cool.
Cook and stir salt pork until brown; remove with slotted spoon.
Cook and stir onion in pork fat until tender; remove onion.
Mix salt pork, onion and allspice; cool.
Mix potatoes, flour and 1 teaspoon salt; beat in egg.
Shape dough into 1-inch balls.
Press hole in center of each; place 1/4 teaspoon pork mixture in hole.
Seal by reshaping into ball.
Repeat with remaining dough and pork mixture.
Heat water and 1 teaspoon salt to boiling in Dutch oven.
Place dumplings in boiling water; stir once or twice.
Simmer uncovered, turning once, until dumplings are done, 6 to 8 minutes; remove with slotted spoon.
Heat margarine over low heat until golden brown; pour over dumplings.