Kroppkakor Recipe: Discover the Swedish Delight of Stuffed Dumplings

Dish recipes: Kroppkakor
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Kroppkakor, a Swedish culinary treasure, offers a taste of comfort and tradition that has warmed the hearts of generations. These hearty potato dumplings, often stuffed with a savory surprise, are a beloved Swedish dish. In this article, we'll take you on a journey through the delightful world of Kroppkakor and guide you on how to make them from scratch.

What are Kroppkakor?

Kroppkakor, pronounced "krop-pah-kohr," are traditional Swedish dumplings made primarily from grated potatoes and wheat or barley flour. These dumplings are typically filled with a mixture of minced pork, onions, and sometimes bacon. They are then boiled until tender and served with a dollop of lingonberry sauce and a knob of butter. Kroppkakor are a comfort food classic in Sweden, especially in the regions of Öland and Småland.

Ingredients for Kroppkakor:

For the Dumpling Dough:

4 large russet potatoes, peeled and grated

1 cup (240ml) all-purpose flour

1 teaspoon salt

1 egg

For the Filling:

200g (about 7 oz) ground pork

1 small onion, finely chopped

2 strips of bacon, finely chopped (optional)

Salt and freshly ground black pepper to taste

For Serving:

Lingonberry sauce



1. Prepare the Filling:

In a skillet, cook the finely chopped bacon until crispy (if using). Remove the bacon and set it aside. In the same skillet, using some of the bacon fat, sauté the finely chopped onion until it becomes translucent. Add the ground pork and cooked bacon to the skillet. Cook until the pork is fully browned and cooked through. Season with salt and freshly ground black pepper to taste. Remove from heat and let it cool.

2. Make the Dumpling Dough:

Grate the peeled potatoes using the fine side of a grater or a food processor. Place the grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible. In a large mixing bowl, combine the grated potatoes, all-purpose flour, salt, and egg. Mix until you have a uniform dough.

3. Form the Kroppkakor:

Take a small portion of the potato dough and flatten it in your hand to form a small disk. Place a spoonful of the pork and onion filling in the center of the disk. Carefully fold the potato dough over the filling to create a sealed dumpling. Ensure there are no holes or openings.

4. Boil the Kroppkakor:

Bring a large pot of salted water to a boil. Gently place the Kroppkakor into the boiling water. Be cautious not to overcrowd the pot. Boil the dumplings for about 15-20 minutes, or until they float to the surface and are tender.

5. Serve the Kroppkakor:

Using a slotted spoon, remove the boiled Kroppkakor from the water and drain them. Serve the Kroppkakor hot with lingonberry sauce and a generous knob of butter.

Kroppkakor, with their crispy exterior and hearty, flavorful filling, are a true Swedish comfort food. Whether enjoyed as a main dish or a snack, they are a taste of Sweden's rich culinary heritage. Make these dumplings at home, and you'll savor the warm, comforting essence of Swedish cuisine.