Smooth potato dumplings filled with a savoury mixture of caramelised onions and herbs, boiled until tender, served with melted butter and lingonberry.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Boil potatoes until tender. Drain and rice them while hot. Cool slightly.
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2
Sauté onions in butter over medium-low heat for 15 min until deeply caramelised. Season with allspice, salt, and pepper. Cool.
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3
Mix riced potatoes with flour, egg, and salt into a smooth, pliable dough.
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4
Divide dough into portions. Flatten each, place a spoonful of onion filling in the centre, and seal into a round dumpling.
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5
Boil dumplings in salted water for 15-20 min until they float and feel firm.
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6
Serve with melted butter drizzled over and lingonberry jam on the side.
Did You Know?
Different Swedish regions argue passionately about whether kroppkakor should be made from raw or boiled potatoes — the debate has no resolution.
Chef's Notes
Equipment Tips
- potato ricer
- large pot
- mixing bowl
Garnishing
melted butter, lingonberry jam
Accompaniments
The Story Behind Kroppkakor
Kroppkakor originated in the southern Swedish province of Småland in the 17th century as a hearty farmhouse meal. The dish spread across Sweden with regional variations in filling and potato preparation. Making kroppkakor is considered a rite of passage in many Swedish families.
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