Kroppkakor
⏳ Time
2 hours
🥕 Ingredients
10
🍽️ Servings
8
Description
Kroppkakor are traditional Swedish potato dumplings filled with savory ingredients, often served with a side of sour cream or lingonberry sauce. They are a comforting dish, perfect for family gatherings or casual dinners.
Ingredients
- Potato - 24.7 oz
- Wheat Flour - 5.3 oz
- Whole egg - 3 pieces
- Butter - 4.2 oz
- Lard - 28.2 oz
- Onion - 1 head
- Lingonberry - 7.1 oz
- Sugar - 1 tablespoon
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Peel the potatoes and boil them in salted water. Then, grate them using a fine grater or mash them through a potato ricer, and let them cool.
Step 2
Sauté 100 grams of butter in a saucepan until it develops a rich nutty aroma and caramel color.
Step 3
Add flour, egg yolks, half of the browned butter, and 1 tablespoon of salt to the potatoes. Knead until the mixture is a smooth dough.
Step 4
Dice half of the pork fat into small cubes of about 5 mm, finely chop the onion, and sauté the onion with the pork fat in butter until golden brown. Season with pepper.
Step 5
Roll the potato dough into a thick sausage shape and cut it into slices about 2 cm thick. Make a small indentation in each piece of dough, place about 1 tablespoon of onion filling in the center, pinch the edges together to gather the dough into a pouch, and shape it into balls.
Step 6
Slice the second half of the lard into thin pieces and fry them in a skillet on both sides. Place on paper towels to remove excess fat.
Step 7
Mash the lingonberries slightly with a fork and sugar until you achieve a chunky mixture.
Step 8
In a large pot, bring water to a boil, add salt, and cook the krappkakur for 5-6 minutes until they float to the surface. Serve the krappkakur hot with lingonberry sauce, fried bacon, and toasted butter.
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