Kroppkakor -- South-Swedish Potato Dumplings

pork

🥗Healthier: chicken

💰Cheaper: ground beef

Chicken is leaner and more affordable than pork.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides a healthier fat option.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

onion

🥗Healthier: shallots

💰Cheaper: leeks

Shallots offer a milder flavor, while leeks are often less expensive.

Boil potatoes with skins on until tender.

Heat a cold pan and add sliced pork belly to brown it.

Add finely chopped onion to the pork once browned.

Crush 2 pieces of allspice and add to the pork mixture along with a pinch of white pepper and salt.

Cook the pork mixture until done, then transfer to a plate and remove from heat.

Peel the boiled potatoes after they have cooled slightly.

Run the peeled potatoes through a potato ricer into a bowl.

Add half a teaspoon of salt, one small to medium egg, and flour to the riced potatoes and mix until combined.

Divide the dough into portions to form about six dumplings.

Make a depression in each portion of dough, add a spoonful of the pork filling, and seal the dough over the filling.

Shape the dumplings into round but somewhat fat buns and place them on a surface.

Boil a pot of salted water and drop the dumplings in once boiling.

Cook the dumplings until they float, about 5-7 minutes, then remove with a slotted spoon.

Serve the dumplings on a bed of lingonberry, drizzle with melted butter, and garnish with herbs.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens