Kroppkakor (Swedish Potato and Pork Dumplings)
Kroppkakor is a traditional Swedish dish of potato dumplings with a pork or bacon filling. They are cooked and served with butter and lingonberry jam. There are some regional variations to the recipe.
1 kg cooked potatoes, mashed
2 egg yolks
1 Πcup all-purpose flour
Salt
1 onion, finely chopped
100 g smoked ham, diced
100 g bacon, diced
White pepper
Allspice (optional)
Mound the mashed potatoes on a work surface and make an indentation in the middle.
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.
Fry the onions until translucent. Add the bacon and ham, and cook until it gets colored. Season with pepper.
Shape the dough into a thick log. Cut the log into thick slices, and make an indentation in each slice.
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.
Lower the balls into boiling salted water, and boil them for about 10â12 minutes or until they float to the surface. Donât boil too many at a time, as they will then have some difficulty floating to the surface.
10â12 minutes
Remove them with a perforated spoon, and transfer them to a hot serving plate.
Serve hot with melted butter and red whortleberry (lingonberry) or cranberry jam.