KROPPKAKOR – SWEDISH POTATO DUMPLINGS

KROPPKAKOR - SWEDISH POTATO DUMPLING

Firstly let me tell you about my midsommar or midsummer – the day we Swedes celebrate the start of summer and the season of fertility. As expected we celebrated outside Jönköping, it feels like everyone leave town to go to the countryside the day before midsummer leaving all the streets empty in town. This year I missed all of the traditional part where we dance along the may-pole, eat pickled herring and new potatoes for lunch  and making flower wreaths to have in our hair because of work. However, I still got to celebrate in the evening with friends drinking snaps, eating a pretty awesome BBQ buffet and host a music quiz containing Finish covers of famous songs like Fields of gold and Like a virgin (hint, it sounds awful!).

KROPPKAKOR - SWEDISH POTATO DUMPLING

The recipe today is a true traditional Swedish dish called ‘kroppkakor’. If you would directly translate it to English it would be ‘body-cookies’. The dish origins from the island ‘Öland’ in the East of Sweden and the name comes from the way the women there made these dumplings. Since they take while to make and you used to make them in big batches the women had leather aprons where they put the dumplings in before they went into the pot. This way they could keep their hands free to make new dumplings.

To me, these dumplings capture the essence of Swedish food. Filling and homely with simple flavors. The combination of the salty pork and sweet onion in the filling together with the soft potato outside are just so incredible satisfying. Add the flavorful nutty butter together with  the chives and lingonberries for freshness and you got yourself a meal worthy a king.

KROPPKAKOR - SWEDISH POTATO DUMPLING

Ingredients;
1000 g potatoes
1 egg
120-180 g plain flour
Salt

Filling;
150 g streaky bacon or salted pork belly
1 yellow onion
1 pinch allspice
1 pinch  white pepper powdered

To serve;
1 stick of butter
Lingonberry
Chives

Do this;
Peel and rinse the potatoes thoroughly. Boil in salted water until soft, then drain off the water and let it dry for a while before continuing. Use a potato masher or a electric beater to carefully mash the potatoes until soft and creamy. Continue with the filling and let the potato-mash cool down.

Filling; Cut the pork/bacon and yellow onion in small cubes. Start to brown the pork/bacon in a pan with a shot of oil. Add in the yellow onion to soften before taking the pan of the heat, adding the allspice and white pepper  and then let the filling cool down.

Bring a large pot with salted water up to a boil.

KROPPKAKOR - SWEDISH POTATO DUMPLING

Add flour, egg and salt in the potato-mash without working it too much. Start with the smaller amount of flour and add in more if the mixture is too wet. It should hold its form without being too sticky, but not as dry as a bread-dough.

Form the dough to a roll and cut it into 12 equal pieces, rolling them into a ball. press your thumb into the bal making a indentation, add in a teaspoon of filling and then pinch them to close the gap. Make sure none of the filling is poking through.

Add the dumplings into the salted water. Cook until they float up to the surface and 5 min more. Serve with browned butter, lingonberries and chives.

KROPPKAKOR - SWEDISH POTATO DUMPLING

10 Comments Add yours

  1. Jasmine S. says:

    Petra, this is a beautiful recipe. I’ve saved this to make for later. Thank you for sharing!

    Like

    1. Thank you so much for your kind words, I really hope you will love them!

      Like

  2. A_Boleyn says:

    They kind of remind me of a filled gnocchi because of the potato/flour dough. Very interesting. I’ve never made the classic southern (US) ‘dumplings’ ie chicken and dumplings either . Who knows which one I’ll try first. 🙂

    Like

    1. It certainly does! I haven’t tried either, maybe thats the next one for me?! So interesting you can find variations of dumplings all around the world 🙂

      Liked by 1 person

      1. A_Boleyn says:

        I agree. I HAVE made gnocchi … once. I even tried to get those ridges by rolling them off a spoon. They weren’t bad tasting and didn’t fall apart in the water while boiling so I got the texture right. I thought they were a lot of work though so I decided to just buy the fresh or frozen ones in the future. I can buy in 1 pound packages for a very reasonable amount. 🙂

        http://a-boleyn.livejournal.com/144089.html

        Try pierogies too. Some people make them with a potato based dough for the outside but mine uses just a flour dough outside and the potatoes in the filling.

        https://aboleyn01.wordpress.com/2016/01/03/polish-pierogies-potatoes-cream-cheese-and-caramelized-onions/

        Liked by 1 person

  3. Oh, I love this !!! it sounds amazing 🙂 I would love to try these 🙂 I must say I enjoyed reading about the tradition of them. Your pic’s are so pretty 🙂

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    1. They really aren’t as hard as they look, and they give you good value in terms of taste 🙂 Thank you so much darling! xx

      Like

  4. Wow looks delicious (:

    Liked by 1 person

  5. I’m so fascinated by this recipe! I’ve never tried these but I’ve just made Swedish meatballs which I adore 🙂

    Liked by 1 person

    1. Oh thank you! It’s a true and old Swedish recipe 🙂 we love our meatballs over here also!

      Like

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