Learn how to make traditional Swedish potato dumplings known as Kroppkakor. These hearty dumplings are made with a combination of boiled potatoes, flour, and a flavorful filling of pork or bacon. They are then boiled until tender and served with lingonberry sauce and melted butter. This authentic Swedish dish takes some time to prepare, but the end result is worth it. Perfect for a cozy winter dinner or a festive holiday meal.
Ingredients
- 2.2 pounds (1 kg) potatoes
- 1.8 ounces (50g) flour
- 1/2 teaspoon salt
- 1 egg
- 7 ounces (200g) pork or bacon, finely chopped
- 1 onion, finely chopped
- Salt and pepper to taste
- Lingonberry sauce and melted butter for serving
Directions
- Peel and boil the potatoes until tender. Drain and let them cool slightly.
- Press the boiled potatoes through a potato ricer or mash them until smooth.
- In a large bowl, combine the mashed potatoes, flour, salt, and egg. Mix well to form a dough.
- In a separate bowl, mix the finely chopped pork or bacon and onion. Season with salt and pepper to taste.
- Take a small portion of the potato dough and flatten it in your hand. Place a spoonful of the pork or bacon filling in the center and fold the dough over to form a dumpling. Seal the edges tightly.
- Repeat the process with the remaining dough and filling until all the dumplings are formed.
- Bring a large pot of salted water to a boil. Carefully drop the dumplings into the boiling water and cook for about 15-20 minutes, or until they float to the surface and are cooked through.
- Remove the dumplings from the pot using a slotted spoon and serve hot with lingonberry sauce and melted butter.
