Kroppkakor (Swedish dumplings)

Name: Kroppkakor (Swedish dumplings)
Prep time: 1 h 20 min
Cook time: 12 min
Total time: 1 h 32 min
Cuisine: European
Ingredients: 700 g floury potatoes (ie, King Edwards); 60 g plain flour ( 70g potato flour if you're GF); 3 free-range egg yolks (large); 20 g melted butter; 1 1/2 tsp fine sea salt; knob of butter; 1 portabello mushroom (approx 60g); 300 g chestnut mushrooms (finely chopped); 10 g dried wild mushrooms (soaked in boiling water for 20 minutes before chopping); 2 shallots (finely chopped); 1 clove garlic (finely chopped); 1 sprig fresh thyme (leaves only, chopped); a good pinch allspice; salt and freshly ground black pepper; 200 g dry cure streaky bacon (cut into fine strips); 1 sprig of fresh thyme (leaves only, chopped); black pepper; To serve; 50 g butter (plus extra for frying); 75 g frozen lingonberries (defrosted); 2 tsp sugar; 250 g wild mushrooms if available; 180 g cavolo nero (stalk removed and roughly chopped); 3 tbls toasted hazelnuts (roughly chopped)