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Potato Dumplings from Pitea
These are served as a main course.
8 - 10 raw potatoes
4 boiled potatoes
3/4 cup flour
1 teaspoon salt

3/4 lb lightly salted side of pork
1 white or red onion
1/2 - 1 teaspoon ground allspice

For boiling:
2 quarts water
1 tablespoon salt


Peel and finely grate the raw potatoes using either a grater or a food processor. Wring out the excess moisture in the grated potatoes by wrapping them up in a towel, a little at a time, and twisting hard.

Mix the raw potatoes together with the mashed boiled potatoes. Add flour and salt and roll the dough flat into a rectangular shape. Slice in 12 pieces.

Make the filling: Dice the pork. Peel and finely chop the onion. Brown the pork in a frying pan. Add onions and allow to sizzle. Add spices and stir again.

Place a tablespoon of filling in the center of each section of potato dough. Shape into round dumplings, the centers of which are filled with the pork mixture. Flatten slightly. Bring the water and salt to a boil. Add the potato dumplings, a few at a time, and boil 20 minutes after they have risen to the surface of the water.

Serve with lingonberry or cranberry jam, a little melted butter and a salad if desired, or grated carrots. Enjoy!


Preparation Time: Serves: 4
Recipe Origin: Sweden
Submitted by:
Isabel Brattkull

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