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1. Boil the potatoes in their skins, then peel and sieve them, or mash thoroughly.
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2. Beat in the egg, add salt and pepper, and then add sufficient flour to make a mixture which is easily handled, blending it in well.
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3. Roll out this potato paste to ½ inch in thickness and cut into rounds with a floured pastry cutter.
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4. Cut up the ham into very small pieces and chop the onion; put the ham and onion into a small frying pan and fry them slowly, turning with a metal spoon.
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5. Put a spoonful of the ham and onion mixture on to half of the potato rounds, cover with the remaining rounds, and pinch the edges together.
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6. Drop the dumplings so formed into a pan of boiling salted water and let them simmer slowly for 10 minutes.
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7. Pile on a hot dish, and serve with a lavish amount of melted butter, which should be handed in a sauce-boat.
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NOTE:
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In Sweden whortleberry jam is also served as an accompaniment to this dish.
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