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!!
Provided by MarieFromSweden
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- 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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Wally otton Otton
[email protected]These were amazing! I will definitely be making them again.
Kabir Kabir3
[email protected]These were a lot of work, but they were definitely worth it! They were so delicious and everyone loved them.
Md Rayhan Chowdhury
[email protected]I'm not sure what I did wrong, but these turned out really dry. I think I might have overcooked them.
Sumaira Sabir
[email protected]These were a bit too heavy for my taste. I think I would use a lighter type of dough next time.
sharvae love
[email protected]I had some trouble getting the dumplings to stay together. I think I might have overmixed the dough.
SAGOR HASAN NILOY
[email protected]These were a bit bland for my taste. I think I would add some more spices to the filling next time.
Hanif zaib Zaib
[email protected]I've made kroppkakor before, but this recipe is by far the best. The dumplings were so light and fluffy, and the filling was perfectly seasoned. I will definitely be using this recipe again.
Umeh David
[email protected]These were easy to make and turned out great! I used a store-bought dough, which made it even quicker. The dumplings were light and fluffy, and the filling was savory and flavorful.
Tavi Zeutzius
[email protected]These were delicious! I especially loved the crispy bits of bacon on top. I will definitely be making these again.
Rehema Dadu
[email protected]I'm not a big fan of pork, but I really enjoyed these kroppkakor. The filling was flavorful and the dumplings were cooked perfectly. I would definitely make these again, even with a different type of filling.
Ghulman Mughal
[email protected]These were a bit more time-consuming to make than I expected, but they were worth it! The dumplings were so delicious and comforting. I served them with lingonberry jam and cream, and it was the perfect meal.
Whitneyleal
[email protected]Wow! These kroppkakor were amazing. The dough was soft and chewy, and the filling was packed with flavor. I will definitely be making these again soon.
GUILLERMO ORELLANA
[email protected]These were easy to make and turned out great! I used a food processor to make the dough, which made it really quick. The dumplings were light and fluffy, and the filling was savory and delicious.
Ti' Shawna Hughes
[email protected]I've never had kroppkakor before, but these were delicious! The mashed potatoes and pork filling were so comforting. I especially loved the crispy bits of bacon on top.
Amit Mande
[email protected]These kroppkakor were a hit with my family! The filling was flavorful and the dumplings were cooked perfectly. I will definitely be making these again.