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Kroppkakor

Kroppkakor is Swedish for filled potato dumplings. Potatoes have been staple food in Sweden during the past few centuries. Despite a variety of local names, potato dumplings are eaten throughout the country.

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Photo: Per-Erik Berglund/imagebank.sweden.se

Kroppkakor

Kroppkakor is Swedish for filled potato dumplings. Potatoes have been staple food in Sweden during the past few centuries. Despite a variety of local names, potato dumplings are eaten throughout the country.

Potato dumplings with different traditions

There are many recipes for kroppkakor. Actually the only thing these filled potato dumplings have in common is that they are boiled in water. The other details are open to constant discussion, depending on what local tradition offers: Barley flour or wheat flour? Boiled or raw potatoes? Pork and onion filling or mushroom filling? Eaten with melted butter? Lingonberries? Mustard?

Ingredients

(4–6 servings)
10 medium-sized potatoes
2–3 egg yolks
150–189 g (5–6½ oz) wheat flour
1 tsp salt
1 onion
200 g (7 oz) salt pork
2 tsp cracked allspice

Preparation

Peel and boil the potatoes. Mash them and mix with the egg yolks and salt. Let the purée cool, then mix in the flour. Knead the dough thoroughly and shape into a roll. Chop the pork into small cubes and dice the onion. Fry the pork quickly with the onion and mix with the allspice. Cut the potato roll into inch-thick slices, make a depression in the centre of each slice and fill it with the pork mixture. Flatten each dumpling so the pork mixture is in the middle and roll into a smooth, even ball. Boil the dumplings slowly in a pot of lightly salted water without a lid for 5–6 minutes after the dumplings rise to the surface. Serve with lingonberries and melted butter. The dumplings can also be cut in half and fried in butter.

Last updated: 8 May 2018

Carl Jan Granqvist & Lena Katarina Swanberg

Innkeeper Emeritus Carl Jan Granqvist selected the dishes. ||| Journalist and author Lena Katarina Swanberg wrote the texts. Translation: Victor Kayfetz.

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