1. 1

   Step 1

   Finely dice 200 g of cured pork belly.

2. 2

   Step 2

   Peel and finely chop 1 yellow onion.

3. 3

   Step 3

   Coarsely crush 1 teaspoon of allspice berries.

4. 4

   Step 4

   Mix the pork belly, onion, and allspice in a bowl.

5. 5

   Step 5

   Peel and finely grate 1 kg of raw waxy potatoes.

6. 6

   Step 6

   Squeeze all the liquid out of the grated potatoes using a kitchen towel.

7. 7

   Step 7

   Mix the squeezed potatoes with 100 g of cooked peeled potatoes, 75 g of potato starch, and 1/2 teaspoon of salt to form a dough.

8. 8

   Step 8

   Bring a large pot of water to a boil and add a pinch of salt.

9. 9

   Step 9

   Form 12 balls from the potato dough.

10. 10

    Step 10

    Make a hollow in each ball and fill with the pork belly mixture.

11. 11

    Step 11

    Pinch the balls closed so they are sealed and round.

12. 12

    Step 12

    Place the balls into the simmering water and let simmer for 60 minutes.

    Timer 60 min
13. 13

    Step 13

    Serve with 2 dl of heavy cream, 50 g of butter, and 1 dl of lingonberry preserves.

Space/arrow keys: next or previous step