Instructions

1. 1
   Mound the mashed potatoes on a work surface and make an indentation in the middle.
2. 2
   Put yolks, flour, and salt in the indentation, and quickly work into a dough. Too much kneading will make the dough tough. Let it rest for a few minutes.
3. 3
   Fry the onions until translucent. Add the bacon and ham, and cook until it gets colored. Season with pepper.
4. 4
   Shape the dough into a thick log. Cut the log into thick slices, and make an indentation in each slice.
5. 5
   Place some of the onion and meat filling in the indentation, and top with another dough slice. Press the edges together to seal, and roll into a ball.
6. 6
   Lower the balls into boiling salted water, and boil them for about 10–12 minutes or until they float to the surface. Don’t boil too many at a time, as they will then have some difficulty floating to the surface.
7. 7
   Remove them with a perforated spoon, and transfer them to a hot serving plate.
8. 8
   Serve hot with melted butter and red whortleberry (lingonberry) or cranberry jam.