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1/1 Photo of Kroppkakor - Swedish Potato Dumplings
We grew up eatting the potato dumplings (palt) which are from northern Sweden and use raw potato in the dough. But I prefer this dumpling, that is more common in the southern Sweden. These dumplings are heavy winter time comfort food. The filling is usually cooked meatballs. But any kind of cooked meat will work. ( I like pork best). Sometimes, if the dough is too dry, I add an additional egg yolk or whole egg. We always ate these with lots of melted butter and cranberry or lingon jam, and a cold glass of milk. Leftovers taste really good cut into pieces and fried up crispy for breakfast the next day. This recipe is from an old Swedish cookbook of my mother's...the title is missing!
Units: US | Metric
Serving Size: 1 (296 g)
Servings Per Recipe: 10