Swedish Potato Dumplings

Serves 4
Time 1 hour


For the filling

½ brown onion, diced 

3 cloves garlic, crushed and chopped 

2 tbsp extra virgin olive oil 

150g chicken mince 

½ cup mushrooms, chopped

1 bunch thyme, leaves 

1 bunch flat-leaf parsley, finely chopped

Salt & pepper 


3 potatoes, boiled in skin 

1 egg

150-200g flour 

good pinch salt


To serve

Sour cream 

1 bunch chives

smoked paprika


Boil potatoes and until tender with the skin on. 

Sweat onion, garlic, chicken and mushrooms with olive oil for the filling. Break up the chicken with a wooden spoon, once the chicken has cooked add the herbs and season with salt and pepper. Set aside to cool. 

To make the dumpling dough, press the cooked potatoes through a ricer, remove the skins. Add flour, egg and salt and stir to bring together. Use your hands to bring the dough together. Pour onto a clean surface that has been dusted with flour and knead for a few minutes. Roll the dough out into a tube and cut. Gently use your thumb to create a well in the centre, place a teaspoon of the filling into the centre of the dough. Gather the sides of the circle together and seal. Roll the dumplings in your palms to get a good ball shape.

Bring a large pot of salted water to a boil. Gently lower the dumplings into the boiling water. Gently stir the water and allow them to cook for about 5-7 minutes, when the dumplings float to the surface, they can be taken out and put in the colander to drain.