Swedish Potato Dumplings

These are wonderful with the Swedish meatballs that I posted the other day. You can serve them boiled and then drizzled with a little melted butter or browned in butter after boiling.  Traditionally they're made filled with pork, bacon or ham, and shaped larger and served as a main course.  I made these smaller to serve as a side.

For the filling:
10 ounces cremini mushrooms, diced
3 Tbl butter
3 green onions, sliced
1 tsp salt
1 tsp black pepper
Saute the mushrooms, green onion, salt and pepper in the butter until the mixture becomes almost dry. Set aside and cool.


For the dumplings and assembly:
4 cups peeled potatoes, diced about 3/4 inch
1 tsp salt
1/2 tsp white pepper
1 egg, lightly beaten
1 to 2 cups flour
Melted butter for drizzling or browning
Boil the potatoes until tender.  Drain and mash thoroughly ( I used a ricer).
Beat in the egg and stir in the salt and pepper.
Stir in the flour, a little at a time, until a soft dough is formed.
Divide the dough in two and shape each portion into a log about 12 inches long.  Cut each log into 10 pieces.
Using your hands, form each piece of dough into a circle about 2 inches in diameter and place a scant teaspoon of the mushroom filling into the center. Form a ball encasing the mushroom mixture.
Drop the dumplings into a pot of water that has come to a rolling boil.  When the dumplings rise to the surface remove them with a slotted spoon and drain briefly on paper towels.
To serve, drizzle with a little melted butter or brown them in some of the butter.  ( we did both!)