Kroppkakur
8 servings
120 minutes
Kroppkakor is a traditional Swedish dish from northern regions where potatoes and pork were staple foods. These tender potato dumplings with flavorful meat filling, fried butter, and tangy lingonberry sauce create a harmony of flavors. Kroppkakor are served hot with crispy slices of pork adding a pleasant contrast. This dish is perfect for cold evenings.
1
Peel the potatoes and boil them in salted water. Then grate them on a fine grater or press through a potato press, and let cool.
- Potato: 700 g
- Salt: to taste
2
Fry 100 grams of butter in a saucepan until it has a bright nutty aroma and caramel color.
- Butter: 120 g
3
Add flour, yolks, half of the fried oil, and 1 tablespoon of salt to the potatoes. Knead a uniform dough.
- Potato: 700 g
- Wheat flour: 150 g
- Egg yolk: 3 pieces
- Butter: 120 g
- Salt: to taste
4
Cut half of the bacon into 5 mm cubes, finely chop the onion, and sauté the onion with the bacon in butter until golden brown. Season with pepper.
- Lard (back fat): 800 g
- Onion: 1 head
- Butter: 120 g
- Ground black pepper: to taste
5
Roll the potato dough into a thick sausage and cut into circles about 2 cm thick. Make an indentation in the dough, place about 1 tablespoon of onion filling, pinch the edges together to form a pouch, and shape into balls.
- Potato: 700 g
- Wheat flour: 150 g
- Egg yolk: 3 pieces
- Butter: 120 g
- Salt: to taste
- Lard (back fat): 800 g
- Onion: 1 head
6
Slice the second half of the lard into thin pieces and fry on both sides in a pan. Place on paper towels to get rid of excess fat.
- Lard (back fat): 800 g
7
Mash the lingonberries with a fork and sugar until uneven consistency.
- Lingonberry: 200 g
- Sugar: 1 teaspoon
8
In a large pot, bring water to a boil, add salt, and cook the krappkakur for 5-6 minutes until they float to the surface. Serve the krappkakur hot with lingonberry sauce, fried bacon, and toasted butter.
- Salt: to taste
