Swedish dumplings with fried kale and grated almond vinaigrette

This is pure comfort on a plate. Soft, pillowy Swedish dumplings stuffed with seasoned pork and onion are enriched with butter and paired with tart lingonberry jam. A crisp, nutty kale salad with grated almond vinaigrette cuts through the richness beautifully, bringing freshness and crunch to every bite.

This is hearty, indulgent comfort food.
Per serving (approx): 890 kcal, 48g fat, 16g saturated fat, 78g carbohydrates, 22g sugars, 8g fibre, 28g protein.
The butter, pork, and egg yolks contribute richness, whilst the potatoes and kale provide substance and nutrients.

Method

Stage 1: Cook and Mash the Potatoes (30 mins, gets you started)

1. Boil the whole potatoes. Bring a large pan of salted water to the boil and add the whole, peeled potatoes. Let them cook for about 20 minutes until they are completely soft and tender.
2. Steam and dry them out. Drain the potatoes well and leave them to steam dry for 10 minutes. This is important – you want to drive off excess moisture so the dough isn’t sticky.
3. Mash until smooth. Mash thoroughly using a potato masher or ricer until you have a really smooth, lump-free mash. Tip it into a mixing bowl and leave to cool.

Stage 2: Make the Pork Filling (10 mins, whilst potatoes cook)

4. Soften the onion. Melt the butter in a large frying pan over medium heat. Add the finely chopped onion and fry for 5-7 minutes until it is soft, translucent, and sweet.
5. Cook the meat. Add the cooked pork or raw bacon along with the allspice. Cook for 5 minutes until the pork is heated through or the bacon is cooked through. Season to taste with salt and pepper, then leave to cool completely.

Stage 3: Make the Dough and Form the Dumplings (15-20 mins)

6. Combine the dough. Crack the egg into the cooled mashed potatoes, add 200g of flour, and season with salt. Mix gently to combine. Add the extra flour a little at a time and knead until you have a soft, no-longer-sticky dough. You might not need all the flour.
7. Divide into portions. Divide the dough into 24 equal pieces and form each into a ball.
8. Fill the dumplings. Flatten each ball slightly and make a thumbprint hollow in the centre. Pop 1 tablespoon of the cooled filling into the hollow, then gather the sides up and over the filling, pinching the edges tightly to seal. The seal is crucial – you don’t want the filling escaping.

Stage 4: Boil the Dumplings and Fry the Kale (15 mins, overlaps nicely)

9. Boil the dumplings. Bring a large pan of salted water to the boil. Carefully add the dumplings and let them boil for about 8-10 minutes until they float to the surface. This is when you know they’re done.
10. Optional frying step. If you fancy a little extra luxury, scoop them out with a slotted spoon and briefly fry them in a little butter over medium heat, turning until golden and crispy on the outside.
11. Fry the kale. Weigh out 300g of the kale and heat the sunflower oil in a large saucepan over medium-high heat. Add the kale and fry for 2 minutes, turning occasionally, until it is reduced and crispy. Drain on kitchen paper.
12. Prepare the raw kale. Shred the remaining 200g of raw kale and place it in a serving bowl with 2 teaspoons of salt. Massage the salt into the leaves and let sit for 5 minutes until it becomes tender.

Stage 5: Make the Vinaigrette and Finish (5 mins)

13. Mix the dressing. Combine the almonds, crushed garlic, olive oil, and white wine vinegar in a bowl.
14. Toss the salad. Tip the drained crispy kale into the bowl with the raw kale and pour the almond vinaigrette over the top. Toss everything together to coat evenly, then scatter extra almonds over the top.

Stage 6: Serve

15. Plate it up. Serve the warm dumplings doused in melted butter with spoonfuls of lingonberry jam alongside. Add the crisp kale salad on the side. A topping of crispy fried lardons is optional but delicious.