Kroppkakor with Lingon & Flesk

Kroppkakor – Swedish Potato Dumplings

  1. Boil 750g of your potatoes in salted water for 20 minutes until cooked. Grate the remaining raw 250g of potatoes. Drain your boiled potatoes and dry mash them and leave them to cool for a few minutes.
  2. Meanwhile, chop your flesk or bacon into 1cm bits and fry with your onion in a little oil. Add your allspice and continue to fry until cooked through.
  3. In a large bowl, mix the mashed potatoes with the grated potatoes, egg, salt and the flour until it forms a sticky dough. Form the dough into a long roll and divide the roll evenly into 12 or 14 portions depending how many kroppkakor you can make out of it.
  4. Kroppkakor doughTake a portion of the dough and shape into a round in your hand. Place a generous teaspoon of the bacon and onion mixture on to the center of the dough. Take another portion of the dough and shape into another round, place on top of the first round containing the bacon. Using your fingers, work all the way round to seal the filling inside and then mould into a ball. It should be a little smaller than a tennis ball when ready. Set aside and continue with the rest of the dough and bacon.
  5. Kroppkakor fillingOnce you have all your balls ready, bring a large pan of water to the boil and drop all the balls in. Cook them for 5-10 minutes – they are ready when they float to the top.
  6. Kroppkakor boilingTo serve, cut each kroppkakor in half and drizzle over either melted butter or cream and a dollop of Lingon Berry sauce. If you have no Lingon, I guess you could use cranberry sauce as a similar alternative.Kroppkakor with Lingon & Flesk
I am entering these Kroppkakor into the January challenge for Lavender & Lovage’s Herbs On A Saturday. This month is hosted by Vanestha on Bangers & Mash.

4 thoughts on “Kroppkakor – Swedish Potato Dumplings”

  1. I’m 93, and grew up on kropkkakor JUST like those you describe made by my born in Kalmar Swedish mother — and with part cooked mashed part grated raw potatoes. It’s the best way, yet you mostly see them made with all mashed potatoes. All raw (as they do in northern Sweden I believe) makes a visually unattractive gray potato dumpling — all mashed just doesn’t taste as good. Your percentage sounds right, I don’t remember her proportions but I know it wasn’t half and half. And MUST HAVE allspice! Thank you.

    We had them for supper with Lingonberry Sauce. Best of all was next morning breakfast when my mom would slice the cold dumplings in half horizontally, saute until golden, serve in a cereal bowl with heavy cream over the top.

    1. Hi Maggy…I am so delighted that you stopped by to tell me this story of kroppkakor! I am so happy that mine are authentic and as you remember them. My mother also ate them as a kid and remembers them fondly. I love the sound of sauteing them! That sounds delicious indeed. Thanks again for leaving me your comment x

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