13050 Serves 8 (3 dumplings per person) Wed Aug 06 08:20:21 -0700 2008 Tue Feb 03 12:01:17 -0800 2009 Licensed http://www.chow.com/recipes/13050 Tue, 03 Feb 2009 20:01:17 GMT These dumplings are very popular on the smörgåsbord table and can be made with a variety of fillings. The dough can be made with instant potatoes, but dry mashed potatoes make the best dough. This recipe has a cheese sauce to finish the dish, and any type of Scandinavian cheese can be used (Danish blue and havarti are both recommended), or the dumplings may be served simply with melted butter or sour cream.

]]>

Heat a skillet over medium heat and sauté the bacon until lightly browned.

Add the onion and sauté until soft and lightly browned.

Add the ham, black pepper, and parsley and cook 3 to 4 minutes. Reserve. (The filling can be made one day in advance.)

Melt the butter in a small skillet over medium heat. Whisk in the flour to make a roux and cook over low heat for 2 minutes.

Whisk in the stock and cream and cook until the sauce thickens. Stir in the crumbled cheese. Reserve warm. (The sauce can be made several hours in advance.)

Mix the mashed potatoes with the egg, egg yolk, flour, garlic powder, salt, and pepper to form a stiff dough. More or less flour may be required. The dough should not be allowed to rest or it will become sticky and more flour will be required to make it workable.

Knead the dough on a floured surface until smooth. Roll out the dough ¼ inch [6 mm] thick and cut twenty-four 3-inch [8-cm] circles.

Place about ½ tablespoon [8 mL] of filling in the center of a dough circle. Close the dough around the filling, shape the dumpling into a bun, and twist the top to seal. Repeat for the remaining dumplings and place them on a floured surface.

Gently lower the dumplings, in batches, into the simmering water and cook for 5 to 7 minutes, or until they float to the top and the dough has cooked. Remove the cooked dumplings with a slotted spoon to a lightly buttered dish and continue until all are cooked.

Serve each guest 3 dumplings, topped with 3 tablespoons [45 mL] of cheese sauce. Garnish with parsley sprigs.

]]> http://www.chow.com Arthur L. Meyer 50 Main 2 ounces [55 g] bacon, diced

]]> 1 medium onion, chopped

]]> 4 ounces [110 g] Danish ham, diced

]]> ½ teaspoon [3 mL] black pepper

]]> 1 tablespoon [15 mL] chopped parsley

]]> 1 tablespoon [15 mL] butter

]]> 1 tablespoon [15 mL] flour

]]> ¼ cup [60 mL] chicken stock

]]> ¾ cup [180 mL] heavy cream

]]> 1 cup [240 mL] Danish blue or havarti cheese, crumbled or grated or a combination

]]> 1 pound [450 g] russet potatoes, cooked, mashed or riced, and cooled

]]> 1 egg, beaten

]]> 1 egg yolk

]]> 1 cup [240 mL] flour

]]> ¼ teaspoon [1 mL] garlic powder

]]> 1 teaspoon [5 mL] salt

]]> ½ teaspoon [3 mL] white pepper

]]> 10 cups [2.4 L] lightly salted water, simmering rapidly

]]> Parsley sprigs, for garnish

]]>