Best 2 Swedish Kroppkakor Recipes
**Swedish Kroppkakor: A Culinary Journey to the Heart of Öland**
In the realm of Swedish cuisine, few dishes capture the essence of tradition and culinary artistry quite like kroppkakor. These delectable dumplings, originating from the idyllic island of Öland, have been a cherished delicacy for generations. Öland, renowned for its picturesque landscapes and rich culinary heritage, boasts a unique take on kroppkakor that sets it apart from variations found in other regions of Sweden. The Öland kroppkakor, also affectionately known as kroppkaka, are characterized by their plump, oval shape and tender texture, lovingly crafted by hand using a filling of savory pork and onion enveloped in a delicate potato dough. Join us on a culinary adventure as we delve into the secrets behind this Öland specialty and present you with a collection of carefully curated recipes that will guide you in recreating this iconic dish in your own kitchen.
KROPPKAKOR - SWEDISH POTATO DUMPLINGS
A big favorite of my Swedish-raised husband. This reminds him of his grandma's kitchen every time. Serve hot with butter. These are great as leftovers, sliced and fried, served with a fried egg.
Provided by Adelina Dudda
Categories Side Dish Potato Side Dish Recipes
Time 1h35m
Yield 12
Number Of Ingredients 11
Steps:
- Fry salt pork with onion in a skillet until the salt pork is golden brown, about 10 minutes. Drain fat and set salt pork and onion mixture aside.
- Mix mashed potatoes, egg, salt, black pepper, and nutmeg together in a bowl; stir 1 cup flour into potato mixture. Sprinkle 1 cup flour onto a work surface and turn the dough out onto the flour. Knead the flour on the work surface into the dough.
- Cut dough into 12 equal pieces and roll into balls, dusting your hands and sprinkling work surface with remaining 1/2 cup flour. Press your thumb into each dumpling to make an indentation, and fill with a small amount of salt pork-onion mixture. Pinch the dumplings closed and roll in flour.
- Bring water to a boil in a large pot. If desired, replace half the water with beef broth. Drop dumplings into the boiling water and broth and reduce heat to low. Simmer until cooked through, about 25 minutes. Drain and transfer to a serving bowl.
Nutrition Facts : Calories 206.8 calories, Carbohydrate 25.2 g, Cholesterol 24.2 mg, Fat 8.8 g, Fiber 1.2 g, Protein 6 g, SaturatedFat 3.2 g, Sodium 868.3 mg, Sugar 0.8 g
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.
Tips:
- Use cold, mashed potatoes: Cold potatoes will help to keep the kroppkakor from becoming too sticky.
- Don't overmix the dough: Overmixing the dough will make the kroppkakor tough.
- Use a light hand when shaping the kroppkakor: Be gentle with the dough so that the kroppkakor don't fall apart.
- Boil the kroppkakor in a large pot of salted water: This will help to prevent them from sticking together.
- Serve the kroppkakor with your favorite sauce: Melted butter, lingonberry jam, or a cream sauce are all popular choices.
Conclusion:
Kroppkakor are a delicious and comforting dish that is perfect for a winter meal. They are easy to make and can be served with a variety of sauces. So next time you're looking for a new Swedish dish to try, give kroppkakor a try!
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