Open Sweet Swedish Dumplings

A picture named M2

We got almost 14 inches of rain last week and in Sweden the month of June has rained away. Rainy days I crave comfort food and there is a Swedish dish that can almost put you in a coma. Swedish dumplings are very rich and so good served with buttery bechamel and lingonsylt. I tried to make a Florida style Sweet Swedish dumpling with sweet potatoes instead of potatoes and with a Scandinavian style filling of leek and smoked salmon, however, the sweet potatoes do not have a much starch as potatoes so I could not shape them into round dumplings, it had to be open dumplings instead, but they are as good I must say.
Open Sweet Swedish Dumplings
 makes 12 dumplings

5 medium sized sweet potatoes
2 cups/5dl flour
1 egg
salt and pepper

1 leek
3 oz/85 g cold smoked salmon

Lemon Sour Cream
1 cup/2.4dl sour cream
1/2 lemon

Mix the juice and finely grated peel of 1/2 lemon with sour cream.

Peel, slice and boil the sweet potatoes in salt water until tender, about 15 minutes, mash with a mixer, let the mash cool. While the mash is cooling make the filling, chop a leek and let it sweat in butter in a skillet on medium heat, chop the smoked salmon and mix with the leeks, add a teaspoon of allspice to the mix. To the cooled mash and add flour and egg, with a spoon put mounds of the mash on a baking sheet covered parchment paper, make a hole in the middle of the mound and add the filling.
Bake in 150C oven for 15 minutes. Serve with lemon sour cream and lingonsylt.

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