HOW TO MAKE "KROPPKAKOR" (A SWEDISH DUMPLING)

THEY ARE A MEAT-FILLED POTATO DUMPLING. SOMEONE IN MY FAMILY HAS ALWAYS MADE THESE AT CHRISTMAS TIME... LATELY IT HAS BEEN ME. I AM THE ONLY ONE LEFT IN MY FAMILY THAT MAKES THEM AND NO ONE ELSE HAS ANY INTEREST IN CARRYING ON THE TRADITION, SO I'M PASSING ON THE RECIPE HERE. LIKE A LOT OF OLD FAMILY RECIPES, THEY ARE A LABOR OF LOVE. THEY ARE TIME CONSUMING TO MAKE AND A LITTLE MESSY, BUT IT'S ALL ABOUT TRADITION AND RELIVING OLD FAMILY MEMORIES. I REMEMBER WHEN MY MOM USED TO MAKE THEM (MANY YEARS AGO) SHE USED DRIED BEEF IN A JAR. THAT JUST GOT WAY TOO EXPENSIVE AND SHE SWITCHED OVER TO THE SMALL PACKAGES OF BEEF LUNCH MEAT (IE: BUDDIG) AND SHE ALWAYS USED SPAM, INSTEAD OF HAM. I MIX IT UP, WHEN I MAKE THEM. I GUESS YOU COULD SAY, THIS IS AN AMERICANIZED VERSION OF THE ORIGINAL SWEDISH KRAPPKAKA OR KROPPKAKOR....SO IF YOU ARE FROM SWEDEN DON'T BOTHER COMMENTING ON HOW THESE ARE NOT AUTHENTIC, THERE'S MORE THAN ONE WAY TO MAKE THEM, THIS IS JUST MY WAY. THIS WAS A DOUBLE BATCH AND MADE ABOUT 28-30 DUMPLINGS. #thepieguyskitchen