From Sweden with love

Potato and Pea Dumplings

Kroppkakor These tennis-ball-sized potato dumplings are the Björn Borg of the dumpling world. They are old-school champions, and can be boiled or fried, filled or unfilled. Peas aren’t usually added, but I like the way they give the otherwise grey-looking dumpling a lovely green pop. I’ve skipped the filling in this recipe, instead piling them high with a salty, sweet and spicy topping. GF

Serves 4 – 6 Prep time 1 hour Cooling time 30 mins Cooking time 40 mins

For the dumplings

300g potatoes
300g frozen peas
sea salt
2 medium eggs
½ tsp freshly grated nutmeg
300-350g potato flour

For the topping

a knob of butter1 tsp ground allspice1 tsp white pepper250g smoked streaky bacon, finely chopped2 onions, peeled and finely choppeda handful of chopped fresh chivessugared lingonberries or lingonberry jam