These Swedish potato dumplings are normally stuffed with meat. For a simple vegan dumpling we make them without the stuffing, which makes them easier to make. They are perfect for a filling warming winter supper and delicious served with lashings of herby garlic mushrooms and a lingonberry sauce. Lingonberries or mountain cranberry are native to boreal forest in the Artic tundra. It is smaller than a cranberry, bright red and sour to taste. We could only find Lingonberries freeze dried, so alternatively use fresh or frozen cranberries and you will need 100g fresh rather than 10g freeze-dried.
Swedish Potato Dumplings with Herby Garlic Mushrooms
Serves 4 | Makes 24 dumplings
Prep time 1.5 hours | Cook time 20 minutes
For the dumplings
- 1 kilo large King Edward potatoes
- 1 tsp salt
- ¼ tsp ground allspice
- 2 tbsp chopped parsley
- 2 tbsp chopped dill
- 160g pasta flour
- 1 tsp baking powder
For the herby Garlic Mushrooms
- 2 tbsp olive oil
- 150g large shitake mushrooms
- 150g large oyster mushrooms
- 1 tbsp chopped thyme leaves
- 4 garlic cloves, chopped
- 2 tsp juniper berries, crushed
- 2 tbsp sherry
- 25g parsley, chopped
- Pinch of salt and pepper
- 1 tbsp extra olive oil for drizzling
- Preheat oven to 180CFan.
- To make the dumplings, keep the potatoes whole and with their skins on. Prick the potatoes with a fork. Place in a large pan of cold water and bring to the boil. Simmer gently for 15 minutes. Drain the potatoes and place on a baking tray. Bake in the preheated oven for 30 minutes or until soft. Test with a knife, if it goes in easily through the middle, the potatoes are ready. Remove from the oven and leave to cool slightly.
- Use a small knife to peel the potatoes and then cut the peeled potatoes into roughly sized 5cm pieces. Mash the potato gently, for best results press the potato through a potato ricer.
- Weight out 600g of the mashed potato. Spread the potato out onto a work surface, sprinkle over the salt, allspice, chopped parsley and dill, mix gently.
- Mix the pasta flour and baking powder together. Sieve the flour and baking powder over the potato and gently work the flour in until the dough comes together to form a soft ball. Be careful not to overwork the dough. Divide the dough into 2. Roll out the dough into 2 long sausage shapes. Divide each length into 12. Roll each piece of dough into a round dumpling shape. You should end up with 24 small dumplings.
- Bring a large pan of water to the boil. Add 1 teaspoon of salt to the boiling water.
- Place 8 to 12 of the dumplings into the pan at a time and poach in gently simmering water for 5 minutes.
- Don’t overcrowd the pan so you will need to cook the dumplings in 2 to 3 batches. They will be puffed up when ready. Test a dumpling, cutting it open and tasting it to make sure it is cooked through.
- To make the Herby Garlic Mushrooms, trim and discard the bottom of the stalks off the mushrooms and cut the mushrooms in half.
- Heat a large frying pan, add the olive oil, quickly followed by the mushrooms and a pinch of salt and stir-fry for a few minutes until the mushrooms release their juices. Add the chopped thyme, chopped garlic and crushed juniper berries, fry for another minute. Pour in the sherry and fry for a few seconds.
- Stir though the chopped parsley and mix the mushrooms through with the poached dumplings so they are coated, drizzle over extra olive oil and serve straight away with the Lingonberry Sauce.
Makes 120ml | Serves 4
Prep time 10 minutes | Cook time 10 minutes
- 10g freeze-dried Lingonberries
- 100ml water
- 20g golden caster sugar
- 2 star anise
- Place all the ingredients into a small saucepan and bring to a gentle simmer. Simmer for 5 minutes or until the lingonberries have rehydrated and the sugar is dissolved and the sauce has thickened, and then take off the heat and leave to infuse. Remove the star anise before serving. Can be served warm or cold.
Delicious food photography by Rob Wicks of Eat Pictures.
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