Ingredients:
2 lbs russet potatoes, peeled and grated
1 onion, grated
1 cup all-purpose flour
1 tsp salt
1/4 tsp ground white pepper
1 lb bacon, diced
1 cup lingonberry preserves
1/2 cup heavy cream
2 tbsp chopped fresh dill
Instructions:
In a large mixing bowl, combine the grated potatoes and onion.
Stir in the flour, salt, and pepper, until well combined.
Form the mixture into small dumplings, about 2 inches in diameter.
Bring a large pot of salted water to a boil and gently drop in the dumplings.
Boil the dumplings for about 8-10 minutes, or until they float to the surface.
Remove the dumplings with a slotted spoon and place them on a plate lined with paper towels to drain.
In a large skillet, cook the bacon over medium heat until crispy.
Stir in the lingonberry preserves and cook for an additional 2 minutes.
Stir in the heavy cream and cook until the sauce thickens.
Add the dumplings to the skillet and toss them in the sauce.
Sprinkle with chopped dill and serve hot as a main course.
