Swedish Kroppkakor Recipes

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KROPPKAKOR - SWEDISH POTATO DUMPLINGS



Kroppkakor - Swedish Potato Dumplings image

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

¼ pound salt pork, cubed
1 small onion, coarsely chopped
1 ½ cups cold mashed potatoes
1 large egg
¾ teaspoon salt
¼ teaspoon ground black pepper
1 pinch ground nutmeg
2 cups sifted all-purpose flour
½ cup all-purpose flour
1 gallon water, or as needed
2 (32 fluid ounce) containers beef broth

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

KROPPKAKOR (SWEDISH DUMPLINGS)



Kroppkakor (Swedish dumplings) image

These potato dumplings with mushroom filling are a meat-free twist on traditional Swedish dumplings.

Provided by Emma Bengtsson

Categories     Main course

Yield Serves 4

Number Of Ingredients 15

900g/2lb potatoes (about 10 medium-sized potatoes)
200g/7oz plain flour
1 free-range egg and 2 egg yolks
1 tbsp sea salt
knob of butter
400g/14oz button mushrooms, finely chopped
2 shallots, finely chopped
1 garlic clove, finely chopped
1 sprig of thyme, leaves only, finely chopped
pinch allspice
salt and freshly ground black pepper
50g/1¾oz butter, plus extra for frying
100g/3½oz frozen lingonberries, defrosted
2 tsp sugar
400g/14oz wild mushrooms

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.

KROPPKAKOR



Kroppkakor image

This Swedish comfort food can be served throughout the day, as breakfast or a snack, alongside lingonberry (or another red-berry) jam, and perhaps bacon. The dumplings can also be served simply boiled, not fried.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 20

Number Of Ingredients 9

4 pounds russet potatoes (about 8 medium), unpeeled
Coarse salt
8 ounces smoked slab bacon, finely chopped (about 1 1/2 cups), plus slices for serving (optional)
1 medium onion, finely chopped (1 cup)
1 teaspoon allspice berries, very coarsely ground or crushed with a chef's knife
4 ounces smoked ham, coarsely chopped (about 1 cup)
1 1/2 cups all-purpose flour, plus more for dusting
3 large egg yolks
3 tablespoons unsalted butter, plus more as needed

Steps:

  • Place potatoes in a large saucepan, and cover with cold water by about 2 inches. Add 1 tablespoon salt, and bring to a boil. Reduce heat, and simmer until tender, about 30 minutes. Drain, and immediately return to pan. Return to stove (with burner off), and let dry for 15 minutes. Peel potatoes, and pass through a ricer or a food mill, into a large bowl. Let cool completely, at least 2 hours (or cover and refrigerate overnight).
  • Meanwhile, cook bacon in a medium skillet over medium-high heat for 2 to 4 minutes. Add onion and allspice, reduce heat to medium, and cook until onion is soft, about 4 minutes. Add ham, and cook until both bacon and ham are lightly browned, about 10 minutes. Let cool.
  • Toss cooled potatoes with flour and 1 1/2 teaspoons salt. Gradually add egg yolks, stirring until incorporated. Using your hands, gather mixture in a mound.
  • Place about 1/4 of the potato mixture on a lightly floured work surface. Shape into a log that is 1 1/4 inches in diameter, then cut it crosswise into five 2-inch pieces. With floured hands, roll each portion into a ball, and use 2 fingers to make a deep indentation in center. Place 1 heaping tablespoon bacon filling in center, pinch to enclose filling, and press to seal. Flatten slightly into a disc. Place on a parchment-lined baking sheet, and cover with a clean kitchen towel. Repeat with remaining dumplings.
  • Bring a large pot of salted water to a boil. Add 5 dumplings. Cook, stirring occasionally, until dumplings rise to the surface, about 5 minutes. Using a slotted spoon, transfer to a clean kitchen towel to drain. Repeat.
  • Heat 3 tablespoons butter in a large skillet until foamy. Fry dumplings in batches, being careful not to overcrowd them, until golden brown, about 3 minutes per side. Cover loosely with parchment and then foil to keep warm. If butter browns between batches, wipe out skillet, and add more butter. Meanwhile, fry bacon slices for serving on the side if desired. Serve immediately.

SWEDISH KROPPKAKOR



Swedish Kroppkakor image

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

10 -12 medium potatoes, boiled and cold
1 egg
1 1/4 cups all-purpose flour
8 ounces bacon, the smoked and slightly salted one, cut into small pieces
1 onion, finely chopped
1 teaspoon whole allspice, coarlsey crushed

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



Kroppkakor - Swedish Potato Dumplings image

We grew up eatting the potato dumplings (palt) which are from northern Sweden and use raw potato in the dough. But I prefer this dumpling, that is more common in the southern Sweden. These dumplings are heavy winter time comfort food. The filling is usually cooked meatballs. But any kind of cooked meat will work. ( I like pork best). Sometimes, if the dough is too dry, I add an additional egg yolk or whole egg. We always ate these with lots of melted butter and cranberry or lingon jam, and a cold glass of milk. Leftovers taste really good cut into pieces and fried up crispy for breakfast the next day. This recipe is from an old Swedish cookbook of my mother's...the title is missing!

Provided by Lee_tah

Categories     Potato

Time 55m

Yield 24 dumplings, 10-12 serving(s)

Number Of Ingredients 10

2 lbs potatoes, about 6 medium
1 egg yolk, slightly beaten
1 1/2 teaspoons salt
3/4 lb bacon or 3/4 lb ham, cut into 1 inch cubes
1 medium onion, chopped
2 -3 cups plain flour
2 quarts water
2 teaspoons salt
melted butter, to serve
lingon jam, to serve

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.

Nutrition Facts : Calories 424.9, Fat 28.1, SaturatedFat 10.2, Cholesterol 45.9, Sodium 1311.6, Carbohydrate 36, Fiber 2.9, Sugar 1.2, Protein 6.5

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