Swedish Kroppkakor
"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!!"
photo by aevil
- Ready In:
- 40mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 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
directions
- 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.
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Reviews
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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. -
My great-grandparents on both sides were from Sweden. The recipe for "Kropp Kaks" as the Americanized name became, involved a 3:2 ratio of pureed raw potatoes to flour. The potatoes are drained in a colander to to remove most of the water and the remaining starch added back in. My mom also began adding just a little bit of baking powder to the mixture. They were mixed up and bacon, allspice, and onion added to the center before making into dumplings and boiling. They were my father's favorite food and we would make them for him for special occasions. They freeze well in small batches after cooked. Eating them with pats of butter is a must. He would halve them and fry them in butter until they were crispy and cube them and boil them in milk to make a thick soup. The ones above look very similar to what we make. -
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 :-) -
I havn't made this, yet. I will. I just can't get over how beatiful this photo is, great job,aevil! -
The dough part of the recipe is a bit off since I got a bit of glue instead of dumpling dough. After some research with a bunch of Swedish recipes and a few more batches, the ratio should be 1 pound potatoes:1 egg:1 cup flour - which is easily doubled. The allspice is great...such an underappreciated spice. The dumplings are delicious. 3-4 is the maximum serving for normal humans, too as these babies are /heavy/.
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Tweaks
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We use raw potatoes, nearly-pureed and drained of extra water with the starch mixed back in. Use a 3:2 ratio of potato to flour mixture and add a pinch of baking powder. Our recipe never included egg.
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I didn't get to finish my post about Kroppkakor. I started by saying my Grandparents on my Fathers side came from Sweden and my Grandmother taught my (farmers daughter) Mother how to make several Swedish dishes. As I started to say, stock fish, called Lutefisk, chased me out of the house because it smelled so bad. The Swedish rye my Mother made was heavenly! Evidently, my Grandmother made all these dishes with no written recipes, just by memory. So, my recollection of Kroppkakor, my Mother called it Kropp Krocker, is as follows. You gotta have day old mashed potatoes, flour, salt pork, or salt pork belly, heavily salted boiling water, and someone like my wife, who can make gravy out of the salt pork grease and leftovers. Make the dumplings egg sized, put some fried salt pork in the spoon sized dimple you make in the dumpling, close it up, put it in the boiling water, make the gravy in the cast iron pan you fried the salt pork in, put it in the boiling salt water until it floats. Make the gravy in the cast iron pan with flour and milk and enjoy my favorite Swedish dish, of which there aren't many. Swedish rye bread is up there too! Enjoy! Oh yeah, the flour should be at least 2:1 to the potatoes when making the dough. I throw a bit of water in it to make come together.
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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.
RECIPE SUBMITTED BY
MarieFromSweden
Stockholm
