Kroppkakor, Swedish pork and 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.

Peel the potatoes.

Boil the potatoes until fork tender.

Mash the potatoes with a fork and add a pinch of salt.

Add 2 egg yolks to the mashed potatoes and mix well.

Chill the mixture in the freezer for 5 minutes or the fridge for 15 minutes.

Add a tiny bit of oil to a pan and heat on high.

Cook the bacon until crispy around the edges, ensuring to watch it closely.

Remove the bacon from the pan, leaving the fat behind.

Add chopped onions to the bacon fat and sauté until translucent.

Mash some all spice berries and add them to the onion mixture.

Remove the onions from the pan, leaving the fat behind.

Lightly flour the work area and scoop out the potato mixture.

Form the potato mixture into a long sausage shape.

Take small portions of the potato dough and flatten them in your hand.

Scoop some of the bacon and onion mixture into the center of the flattened dough.

Fold the dough over to seal the filling inside and shape into a ball.

Bring a pot of water to a light boil and salt it heavily.

Drop the dumplings into the boiling water and cook until they float, about 4-5 minutes.

Remove the dumplings with a slotted spoon and drain well.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens