4.5 from 4 votes
Kroppkakor
Kroppkaka, plural kroppkakor, is a traditional Swedish potato dumpling stuffed with a pork and onion filling, very similar to Norwegian raspeball and Lithuanian cepelinai.
Prep Time
1 hr
Cook Time
30 mins
Total Time
1 hr 30 mins
Servings:
4
people
Calories:
870 kcal
Course:
Main Course
Cuisine:
Swedish
Ingredients
For the envelope
- 2 lb potato cooked with the skin on and peeled
- 1 egg
- 2½ cups flour , sifted
- 1 teaspoon salt
For the stuffing
- 5 oz. pork finely diced, salted
- 1 onion , finely chopped
- ½ teaspoon ground allspice
For cooking
- 3 quarts water
- 1 tablespoon salt coarse
To serve
- ½ cup butter (cold), grated
- lingonberry jam
Equipment
- Potato masher
- Skimmer
Instructions
- Mash the hot potatoes with a potato masher and let cool.
- Mix the cooled mashed potatoes with the lightly beaten egg, flour and salt. Knead well.
Cup of Yum
Stuffing
- Heat a frying pan and brown the pork and onion for a few minutes.
- Add the allspice. Mix well.
- Remove from heat and let cool completely.
Assembly
- Divide the cooled potato dough into 12 pieces and roll them up.
- Flatten each ball into a circle and place 1 teaspoon of stuffing in the center of the circle.
- Fold the edges to enclose the stuffing and form a ball.
Cooking
- Boil the water and coarse salt in a large saucepan over high heat.
- As soon as it comes to a boil, lower the heat.
- Dip the balls, one at a time, with a slotted spoon or a skimmer, in boiling water.
- First, the kroppkakor fall into the bottom of the pan and then they end up floating on the surface. The water should especially not be boiling, it should just simmer.
- Shake the pot from time to time so that the kroppkakor do not stick and come off the bottom.
- After about 10 to 12 minutes, the kroppkakor rise to the surface and are ready 5 minutes after floating.
- Serve with lingonberry jam and grated butter.
Notes
- To go faster, work with 2 saucepans. Grate the butter when it is very cold.