How To Make Traditional Swedish Potato Dumplings ♥ Kroppkaka 🍴
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- Опубликовано: 22 окт 2016
- This was the first time I made the traditional Swedish Potato Dumplings called Kroppkaka. I thought this sounded delicious as I love fried bacon and onions. These hearty mashed potato dumplings or in Swedish Kroppkaka are a specialty of Oland, an island off the southern coast of Sweden. 🍴
Here we show you how to make these traditional Swedish Potato Dumplings called Kroppkaka
♥ Ingredients ♥
1 1/2 lb. russet potatoes, peeled and cut into 1" pieces
1 1⁄4 cups flour, plus more for dusting
1 egg
3/4 teaspoon of salt, to taste
1/4 teaspoon of pepper
1/2 tbsp. olive oil
1/2 lb. sliced bacon, roughly chopped
1 large onion, minced
1/2 tbsp. ground allspice
Lingonberry preserves
sour cream
Instruction:
1)Boil potatoes in salted water until tender.
2)Heat oil and bacon in a skillet over medium-high heat. Add chopped onion
3)Stir occasionally, until onion is golden and bacon is crisp.
4)Drain potatoes and mash until smooth. Add nutmeg, pepper and pinch of salt. Add egg. Add flour a little at a time.
5)Next, let the mixture cool down if need be. Then pour it onto a lightly floured surface.
6)On a lightly floured surface, knead the dough. Roll the dough and divide dough into 12 pieces.
7)Work 1 piece of dough into a ball dough. Press index finger into center of ball to create a pocket.
8)Place about 2 tbsp. bacon mixture inside pocket. Pinch edges of dough to seal it.
9)Add dumplings to water. Watch for the dumplings to float at the top.
10)Reduce to medium heat and cook for another 25 minutes until firm.
11)Using a slotted spoon, transfer the dumplings to a serving platter.
These hearty mashed potato dumplings filled with an allspice flavor, fried bacon and onions are traditionally served with sour cream and lingonberry preserves.
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We are Karen Grete & Heidi (mother/daughter team). We are excited about Scandinavian - Nordic art, travel and of course FOOD!
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Skål!
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Karen Grete and Heidi 
Хобби
Never heard of this Swedish dish living in Sweden for 80 years. But I love the Danish dish "Burning love" (braenende kaerlighed).
My nana made these!
I’m so excited to try this
So glad to hear this! Let us know how it turned out!
Oh my god this is my childhood...
Thanks for your comment. Hope you also will enjoy them.
Thank you again for another excellent recipe, I followed it precisely and it turned out ... amazing and so delicious. The all spice just brings it to a whole new level. Best regards!
So nice to read that you enjoy the food. I really appreciate hearing from you. Be sure to let me know if you have any suggestions for other Scandinavian food. Have a great weekend.
Wow this look really wonderful, I'm sure they are so tasty. Thank you
As always, thanks for your comment.
Thank you for your delicious recipe video! Success, my family loves them! Take care and thanks again for sharing your great recipes!
You are so welcome. I am pleased to read that you family enjoys our recipes and I really appreciate hearing from you. Have a great weekend.
Never had these! My family never put anything in their dumplings, I definitely will try these this week. I'm excited about this recipe!
Great, I hope you will like them. I think it gives the dumplings a nice touch. All the best.
Nice and easy, and obviously seems delicious!
Congrats and thanks for sharing so easy but still marvellous recipes ;)
Thanks! It is always so nice to read your comments. In my childhood my mother only made one dish with pasta. I realize, that today people eat it more often in the Nordic countries. Could you suggest a popular Italian dish for me to make? I would really appreciate it. In the US people eat a lot of Italian dishes, and I also like them. Recently we had a delicious lasagna for dinner. Hope to hear more from you.
You have to try absolutely "eggplant parmigiana", indeed ^_^
Thanks, yes, I also love "eggplant parmigiana", I will have it on my list. THANKS. Have a great day and keep in touch!
Swedish "Öländska kroppkakor" is the best you can eat! 😀 Never taste it with bacon though. It's usually made with "rimmat sidfläsk" in Sweden.
Thanks for your remark. In Denmark we also often used "rimmat sidfläsk" , unfortunately I was not able to find it here. Hopefully I will find it some day.
No, the best kroppkakor comes from Blekinge
Yummy! My mom used to make the best dumplings! These could rival hers for sure.
Thanks, hope you also will enjoy them. I understand your mother is a good cook.
we use both salt pork and bacon
Thank you so much for sharing! Love it!
My nana used ground pork instead of bacon :)
Sounds absolutely delicious! Thank you for sharing!
Looks good but what happened to the allspice?
Sorry I did not add allspice. Will remember to do it next time. I like spices.Thanks.
I saw you add nutmeg but when you showed the ingredients at the beginning you said allspice, Maybe you got the terms mixed up?
You are right, sorry I mixed it up.
My family reipe uses onion diced, diced salt pork and allspice. Trust me it's better. Potatoes are grated fine raw, then add flour to make the dough. Yes my recipe comes from my great grandma from Sweden
Also are great sliced and fried in butter
Oh sounds so delicious sliced and fried in butter! Thank you for sharing!
What preserve shall I use in case I can't find the linginberry preserve?
I would suggest to use cranberry preserve. Hope you like it.
Thank you
Thanks!
You are right, red currants would also be good with this dish. Thanks.
Cranberry sauce!
That is the strangest lingonberry jam I have seen. As I understand, it is not the easiest thing to find in the states. But that one does not look nearly as it should, neither in color or texture. It looks nothing like the lingonberry jam we have in Norway and what I have seen they have in Sweden.
@Woiller- Relic Yes, that might be. But we make lingonberry jam at home too. I made some yesterday, actually. And it does not look like that. I have never made lingonberry jam by boiling it, only cold stirred jam. Maybe homemade boiled lingonberry jam will get brownish. Store bought in Norway is usually lingonberry only, and it is boiled. But it is red. But that doesn't mean it was red, it might be colored. I have read that jams often are colored with food coloring, to restore its color. At home, people don't do that, so that might explain the strange appearance of the lingonberry jam in this video. I will try to boil som jam one day, just to see what happens. Rhubarb jam gets brown, so that might also happen with lingonberries.
Or, it can just be as simple as we might have different varieties of lingonberries. It is a huge distance between America and Europe, so it is necessary not the exact same lingonberries here and over there.