Swedish Potato Dumplings - Kroppkakor

For the filling

• 10 ounces cremini mushrooms, diced
• 3 tablespoons butter
• 3 green onions, sliced
• 1 teaspoon salt
• 1 teaspoon black pepper

1. 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 teaspoon salt
• 1/2 teaspoon white pepper
• 1 egg, lightly beaten
• 1 to 2 cup flour
• Melted butter for drizzling or browning

1. Boil the potatoes until tender. Drain and mash thoroughly. ( I used a ricer )
2. Beat in the egg and stir in the salt and white pepper.
3. Stir in the flour, a little at a time, until a soft dough is formed.
4. Divide the dough in two and shape each portion into a log about 12 inches long. Cut each log into 10 pieces.
5. 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.
6. Drop the dumplings in 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.
7. To serve, drizzle with a little melted butter or brown them in some of the melted butter.