Swedish Potato Dumplings

Serves 4

Time 1 hour

Ingredients

For the filling

½ brown onion, diced 

3 cloves garlic, crushed and chopped 

2 tbsp extra virgin olive oil 

150g chicken mince 

½ cup mushrooms, chopped

1 bunch thyme, leaves 

1 bunch flat-leaf parsley, finely chopped

Salt & pepper 

3 potatoes, boiled in skin 

1 egg

150-200g flour 

good pinch salt

To serve

Sour cream 

1 bunch chives

smoked paprika

Method

Boil potatoes and until tender with the skin on. 

Sweat onion, garlic, chicken and mushrooms with olive oil for the filling. Break up the chicken with a wooden spoon, once the chicken has cooked add the herbs and season with salt and pepper. Set aside to cool. 

To make the dumpling dough, press the cooked potatoes through a ricer, remove the skins. Add flour, egg and salt and stir to bring together. Use your hands to bring the dough together. Pour onto a clean surface that has been dusted with flour and knead for a few minutes. Roll the dough out into a tube and cut. Gently use your thumb to create a well in the centre, place a teaspoon of the filling into the centre of the dough. Gather the sides of the circle together and seal. Roll the dumplings in your palms to get a good ball shape.

Bring a large pot of salted water to a boil. Gently lower the dumplings into the boiling water. Gently stir the water and allow them to cook for about 5-7 minutes, when the dumplings float to the surface, they can be taken out and put in the colander to drain.