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).

Directions:

  1. Cut the pork into thin slices.
  2. 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.
  3. Slice the onions and fry them in butter on medium to low heat until lightly browned and sweet to the taste.
  4. Mash the potatoes.
  5. Mix the potatoes with the eggs.
  6. Add wheat flour until you've got a manageable dough that sticks toghether. It shouldn't be too firm.
  7. Add salt and pepper to taste.
  8. Pour the dough onto a floured baking board.
  9. Roll the dough into 2cm wide rolls.
  10. Cut the rolls into 2x1cm dumplings.
  11. 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.
  12. Remove the dumplings with a perforated ladle.
  13. Melt the butter in a saucepan.

Serve the dumplings with the pork, onions and melted butter and optionally with lingonberry jam.