Method

Boil the potato in salted water until soft. Drain fully and tumble into a bowl.
In a frying pan over a medium heat fry the pancetta until it starts to crisp. Add in the onion, butter and ground cloves and cook for a few minutes until the onion has softened. Set aside to cool.
Mince the potatoes and mix with the egg yolks and flour to form a dough. Season with salt and knead well. Rolling a sausage and cut the dough into 2 inch chunks. With your hands, make 4-6 balls slightly larger than a golf ball in size and make a dimple in the middle. Spoon the pancetta and onion filling into the centre and mould the potato back around into a smooth ball.
Simmer in batches in salted water for about 7-10 minutes or until they float to the surface (can be pre-prepped up until this point).
In a frying pan, add the butter and gently fry the dumplings for a couple of minutes until lightly browned on each side.
Remove the dumplings from the pan, allow to cool slightly and pour in the cream to create a buttery sauce, season with salt. Pour the sauce into a bowl, top with the dumplings and spoon over a tablespoon of lingonberry jam per portion. Garnish with fresh dill. clarencecourt.co.