Swedish potato dumplings with brown butter and lingonberries
Prep time: 70 minServes: 4
Pairs with
Brown butter's nuttiness and lingonberry tartness — a medium-bodied white with some richness balances well.
Ingredients
- 1 kg potatoes
- 200 g plain flour
- 1 egg
- Salt. Filling: 200 g mushrooms
- 1 yellow onion
- 2 tbsp butter. Serving: 100 g butter
- Lingonberry jam
Method
- 1Boil and mash potatoes. Mix with flour, egg, and salt into a smooth dough. Sauté mushrooms and onion in butter until dry. Shape dough balls, make a well, fill with mushroom filling, seal. Boil in salted water for 10 min. Brown the butter. Serve with brown butter and lingonberry jam.