Kroppkakor - Swedish potato dumplings with salted pork
I thought of this variation of traditional Swedish potato and wheat dumplings
when preparing Gnocci. It's a rich dish with tastes from medival
Sweden. The recipy serves four. I usually serve this dish with lingonberry jam.
- 400g salted pork
- 3 large onions
- 1 kg boiled potatoes
- 2 eggs
- Wheat flour
- Salt and pepper
- 50g butter
- Lingoberry jam (optional).
- Cut the pork into thin slices.
- Fry the pork on medium to low heat
until almost all the fat has melted and the pork is tender. This
should take around 30 min.
- Slice the onions and fry them in butter on medium to low heat until
lightly browned and sweet to the taste.
- Mash the potatoes.
- Mix the potatoes with the eggs.
- Add wheat flour until you've got a manageable dough that sticks toghether. It shouldn't be too firm.
- Add salt and pepper to taste.
- Pour the dough onto a floured baking board.
- Roll the dough into 2cm wide rolls.
- Cut the rolls into 2x1cm dumplings.
- Boil the dumplings in a large pan in lightly salted water until they rise to the top of the pan. This should take about 5 min, depending on
the size of your dumplings.
- Remove the dumplings with a perforated
- Melt the butter in a saucepan.
Serve the dumplings with the pork, onions and melted butter and optionally with lingonberry jam.