Kroppkakor Swedish Dumplings Recipes

KROPPKAKOR (SWEDISH DUMPLINGS)

Steps:

• Preheat the oven to 160C/140C Fan/Gas 3. Bake the potatoes on a tray for 1 hour until cooked through. (Test by piercing a small knife or fork into the centre of the potato. When soft they are done.)
• Meanwhile, to make the mushroom duxelle filling, heat the butter in a pan. Gently fry the mushrooms, shallots, garlic, thyme and allspice. Season with salt and pepper to taste. Cook until the liquid that comes out of the mushrooms has evaporated and the mixture is almost dry. Set aside and leave to cool.
• Once cool enough to handle, roll into 2cm/¾in balls. Chill in the fridge until the potatoes are cooked.
• Once the potatoes are cooked, peel them and pass through a potato ricer or use a potato masher to create a smooth mash.
• Add the flour, egg, egg yolks and salt, and mix. Divide the dough into walnut-sized portions. Place the prepared mushroom filling into the centre of each dough ball. Cover your hands in flour, and carefully work the dough around the mushroom mixture until it is completely encased within the dough. Each dumpling should be about the size of a golf ball.
• Cook the dumplings in a large pan of boiling water. Simmer until they start to float to the surface. This can be a little tricky if some of them have air pockets, but they should be ready in around 6-8 minutes. Once cooked, strain the dumplings and leave to cool slightly.
• Heat a knob of butter in a large pan and carefully sear the dumplings. Remove from the pan and set aside.
• Mix the defrosted lingonberries with the sugar and set aside.
• Heat a little more butter in a pan and gently fry the mushrooms for a couple of minutes. Remove from the pan and set aside.
• In the same pan, melt 50g/1¾oz of butter over a high heat until it starts to smell nutty and turn brown. Turn off the heat and remove from the pan so it doesn't burn.
• Divide the dumplings between 4 plates, garnish generously with the wild mushrooms and lingonberries, and pour the brown butter over to finish.

SWEDISH KROPPKAKOR

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.

KROPPKAKOR - SWEDISH POTATO DUMPLINGS

Steps:

• Wash, peel and cut up potaotoes. Cook about 20 minutes in enough salted water to cover the potatoes. Potaotes are done when they can be pierced with a fork. Drain.
• Mash or rice potatoes well. Whip in the egg yolk and 1 1/2 tsp salt. Set aside while you prepare filling.
• Put onions in a cold skillet and fry with a little oil or butter until soft. Remove from pan. Add meat to pan and cook until crisp and evenly browned. Add back in onions. Drain off excess fat.
• To make dough: Add the flour 1 cup at a time and mix well. Add as much of the flour to make a soft dough. Once dough has formed, turn out onto a floured surface and knead like bread dough. Pat out dough to 1/2 inch thickness. cut into 2 inch rounds, a biscuit cutter works well. Spoon about 2 teaspoons of the filling into the centre of one of the rounds. Cover with another round. Seal edges well, and shape into a ball.
• Bring the 2 quarts of water and 2 tsps salt to t boil in a heavy saucepan. Once the water is boiling add dumplings one at a time, so that boiling does not stop. Cook only as many dumplings at one time that will float uncrowded, one layer deep. Cook 15 minutes, then remove with a slotted spoon. Put in a warm dish and serve with melted butter and jam. A simple salad goes nice along side.