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Icelandic Lamb and Potato Dumplings
Kjötsúpa Bollur
Hearty and comforting dumplings made with ground lamb, mashed potatoes, and finely chopped onions, often served as a side or a light meal, drawing inspiration from the flavors of traditional Icelandic lamb soup (Kjötsúpa).
🧂 Ainekset
- 300 g Ground lamb
- 250 g Mashed potatoes(cooled, from boiled potatoes)
- 1 small Onion(finely chopped)
- 1 large Egg
- 50 g All-purpose flour(plus more for dusting)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Butter(for frying)
👨🍳 Ohjeet
- 1
In a bowl, combine the ground lamb, mashed potatoes, finely chopped onion, egg, flour, salt, and pepper. Mix gently until just combined. Do not overmix.
- 2
Lightly flour your hands and form the mixture into small, uniform dumplings, about 1.5 inches in diameter.
- 3
Heat the butter in a large skillet over medium heat. Carefully place the dumplings in the skillet, ensuring not to overcrowd it. You may need to cook them in batches.
- 4
Sear the dumplings for about 4-5 minutes per side, until golden brown and cooked through. The internal temperature should reach 160°F (71°C).
- 5
Remove dumplings from the skillet and drain on paper towels. Serve hot.
💡 Ammattilaisvinkit
- ✓Ensure the mashed potatoes are not too wet; if they are, add a little more flour.
- ✓For a richer flavor, you can add a pinch of dried thyme or marjoram to the dumpling mixture.
- ✓These dumplings are excellent served with a side of gravy or a dollop of Icelandic skyr.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add finely chopped fresh parsley or chives to the mixture for added freshness.
- For a vegetarian version, substitute the lamb with finely chopped mushrooms and a plant-based binder.