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Kroppkaka

Swedish potato dumpling

Kroppkaka (plural "kroppkakor") is a traditional Swedish boiled potato dumpling, most commonly filled with onions and meat. Potatoes, wheat flour, onion, salt and minced meat/pork are common ingredients in kroppkaka. They are very similar to the Norwegian raspeball, Lithuanian cepelinai and German klöße.[1] And quite similar to the Swedish palt and Polish Pyzy.

Kroppkakor are served with butter (melted), lingonberry jam or heavy cream.[2] There are some regional variations of the recipe with different proportions of boiled and raw potatoes. Spices are heavily featured in some variations. Kroppkakor are mainly eaten in the southern Swedish landskap (provinces) of Öland, Småland, Gotland and Blekinge.

The dish is very different between regions. In Blekinge, the kroppkakor are called "grey kroppkakor" and are made from almost only raw potatoes and only a tiny bit boiled potatoes are used. In Öland, kroppkakor are made from mostly raw potatoes and a small amount of boiled potato. In Småland, kroppkakor are made of mostly boiled potatoes and a small amount of raw potato, and in Gotland, kroppkakor are made of only boiled

Swedish Kroppkakor

Swedish Kroppkakor Recipe - Authentic Swedish Dish with Potatoes, Bacon, and Allspice
Region / culture: Sweden | Servings: 12

Introduction

Swedish Kroppkakor, also known as potato dumplings, are a traditional dish that originated in Sweden. These hearty dumplings are made with a mixture of mashed potatoes, flour, and a savory filling of bacon and onions. They are typically served with a creamy béchamel sauce or melted butter.

History

Kroppkakor have been a staple in Swedish cuisine for centuries. Originally a peasant dish, kroppkakor were a way to use up leftover potatoes and other ingredients. Over time, the recipe evolved to include a variety of fillings, such as bacon and onions, to add flavor and texture to the dumplings.

Ingredients

How to prepare

  1. Mash the potatoes.
  2. Stir in the egg and flour to create a smooth dough.
  3. Fry the onion and bacon in some butter.
  4. Add allspice or white pepper to taste.
  5. Shape the dough into a log and cut it into 12 pieces using floured hands.
  6. Create a small pocket in each piece and fill it with approximately 1 tbsp of filling.
  7. Close and shape each piece into a ball.
  8. Place about pieces at a time in a lar

    Potato dumplings

    Kroppkakor

    Historically dumplings have played an important in the diet of many Swedes. At one time the poorest members of society would eat blinningar (blinds), dumplings without any filling, whilst those who were a little better-off would make a filling from leftover mutton, pork, goose, eel, herring or whatever they could spare.

    Dumplings in Sweden were originally made with barley and wheat flour. It wasn't until the middle of the 19th century that barley flour was replaced by potatoes. It seems strange now, but Swedes initially regarded potatoes with great suspicion, because potatoes are a member of the deadly nightshade family. However eventually Swedes were persuaded that potatoes would protect them against famine, so they started growing them to eat. It is only a slight exaggeration to say that they became an overnight sensation: so much better than porridge, hard bread and root vegetables, the staples before potatoes.


    Kroppkakor on sale in a market in Sweden

    Different names for potato dumplings developed in Sweden, the most common being kroppkakor,Nobody knows for certain the origin of the name, but one theory is that dumplings were ma

    Kroppkakor Recipe: A Traditional Swedish Dish

    Kroppkakor, also known as Swedish dumplings, are a beloved dish in Sweden, enjoyed by people of all ages. This traditional recipe has been passed down through generations, with variations in different parts of the country. In this article, we will explore the history, preparation, and serving of this classic Swedish dish.

    Introduction

    Kroppkakor is a staple in Swedish cuisine, often served with lingonsylt, a sweet and tangy dessert made from lingonberries. The dish is typically made with a mixture of raw and boiled potatoes, flour, and spices, which are then shaped into small logs and boiled until tender. The allspice, a key ingredient in many Swedish recipes, adds a unique flavor to this dish. In this recipe, we will provide a step-by-step guide on how to prepare and cook the traditional Swedish dumplings.

    Quick Facts

    • Prep Time: 40 minutes
    • Servings: 4
    • Ingredients: medium potatoes, boiled and cold; 1 egg; 1 1/4 cups all-purpose flour; 8 ounces bacon, smoked and slightly salted; 1 onion, finely chopped; 1 teaspoon whole allspice, crushed
    • Directions: 5 minutes

    Ingredients

    • medium potatoes, boiled and cold
    • 1

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