Kroppkaka

Instructions

1. Cook the peeled potatoes in salted water until tender, then drain.
2. Mash them finely, then let them cool slightly.
3. Add the flour, egg and salt, and quickly knead into a smooth dough without overworking it.
4. Fry the bacon and sliced onion in butter until golden.
5. Shape the dough into large balls, hollow them out and fill with the bacon and onion mixture, then seal.
6. Drop the dumplings into a large pan of simmering salted water for 15 to 20 minutes, until they float to the surface.
7. Drain and serve hot with melted butter and lingonberry jam.