Prep 30 mins
Cook 10 mins
Kroppkakor is eaten all over Sweden and is really old-fashioned cooking. The recipe is varying in different parts of Sweden. It is made with only raw potatoes or raw and boiled or just boiled as in this recipe. The allspice is not something that everybody likes, for me it's a must though. If there are any leftovers I love to slice them in halves the next day and fry them in butter--mmm!! A friend of mine from the north of Sweden does just that but he makes a sauce by pouring milk into the frying pan and boiling it with the halved kroppkakor, he does not want any allspice in his and makes them with both raw and cooked potatoes. This is one of the few dishes that I drink milk with. Lingonsylt is a must all over Sweden; I believe it is called cowberry or red whortleberry. I hope you enjoy!!
- 10 -12 medium potatoes, boiled and cold
- 1 egg
- 1 1⁄4 cups all-purpose flour
- 8 ounces bacon, the smoked and slightly salted one, cut into small pieces
- 1 onion, finely chopped
- 1 teaspoon whole allspice, coarlsey crushed
- Mash the potatoes.
- Stir in egg and flour making a smooth dough.
- Fry onion and bacon in some butter.
- Add allspice or white pepper to taste, set aside.
- Shape the dough into a log with floured hands cut into 12 pieces.
- Make a little pocket and fill with about 1 tablespoon of filling.
- Close and shape into a ball.
- Put about 4-5 at a time in simmering salted water, big pot, and let simmer for 5 minutes.
- kakorna will sink and when they have floated to the top they are ready.
- Serve with a thin béchamel sauce or melted butter.
- A must is lingonsylt.
This has long been a favorite. My recipe uses salt pork in place of bacon. We make a gravy similar to that used in biscuits and gravy in the USA.
Using the measurements here, and making 12 dumplings, I was astounded that the size of the dumplings were about like a baseball! The recipe says the dumplings float when they are done, but when I cut into my sample one, the consistency was like school paste. Not very appetizing. I cooked all the remaining ones for an additional 5 minutes. Still, the texture and visual appeal was not there. After reading a recipe for these from another source, I browned all of mine in butter, which gave them a nice crisp outside (though I was still not impressed with the inside.) I also used lots of salt and pepper on the final product. I think I'll stay with good old German potato pancakes and avoid the extra work.
I tried this as my boyfriend is swedish and i wanted to surprise him. Later i found out he never had accually tried it but it stilltasted authentic and we felt a little like "home". This is feel-good food! Thank you so much for brightening up pur day :-)