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Kroppkakor - Potato Dumplings
There are many forms of potato dumplings in Sweden and we
strongly dislike them all. However, many have asked for
recipes. "Kroppkakor" is especially popular on "Öland", a
Baltic Sea island just outside the Swedish east coast.
Proceed as follows:
Ingredients:
1
. Mash the potatoes. Put it on a breadboard and make a
small pit in the middle.
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1 kg cooked potatoes
2 egg yolks
300 ml all purpose
flour
2. Put eggs, flour and salt in the pit and work the potato-
dough fast together. Too much kneading makes the
potato tough.
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1 onion
3
. Chop finely the onion, cut the bacon and ham into small
pieces and fry it until it gets coloured. Flavour it with
white pepper.
100 g smoked ham
100 g bacon
salt, pepper
4. Form the potato-dough to a thick roll. Cut it in thick
slices and put a pile of bacon mix in a pit in a slice, then
put another slice on top of it, press the edges together
and roll it to a ball.
5
. Lower the balls in boiling salted water and boil them
approx. 10-12 minutes or until they float to the surface.
Pick them up with a perforated ladle and put them on a
hot serving plate. Don’t boil too many at a time, they
will then have some difficulty to float to the surface.
. Serve hot with melted butter and red whortleberry
6
(lingonberry) jam or cranberry jam.
Serve together with clarified butter and lingonberry jam.
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