Kroppkakor

Kroppkakor are traditional Swedish potato dumplings typically filled with pork and spiced with allspice. Here’s a classic version of the dish:

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🇸🇪 Kroppkakor (Swedish Potato Dumplings)

Ingredients:

For the dough:

• 2.2 lbs (1 kg) starchy potatoes (about 5 large), peeled

• 1 1/2 cups (180 g) all-purpose flour

• 1 egg

• 1 tsp salt

For the filling:

• 7 oz (200 g) smoked or salted pork (or bacon), finely diced

• 1 small yellow onion, finely chopped

• 1/2 tsp ground allspice

• Salt & pepper to taste

To serve:

• Melted butter

• Lingonberry jam

• Extra allspice (optional)

• Cream or milk (optional on the side)

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Instructions:

1. Boil and Mash Potatoes:
   Boil peeled potatoes in salted water until soft. Drain well and mash until smooth. Let them cool completely (preferably overnight in the fridge for best texture).

2. Prepare Filling:
   In a skillet, sauté diced pork and onion until golden. Season with allspice, salt, and pepper. Set aside to cool.

3. Make Dough:
   Mix mashed potatoes with flour, egg, and salt. Knead gently into a smooth, pliable dough.

4. Form Dumplings:
   Take a portion of dough (about the size of a golf ball), flatten it in your hand, place a spoonful of filling in the center, and pinch the dough closed. Roll gently into a ball.

5. Cook Dumplings:
   Bring a large pot of salted water to a gentle boil. Drop in the dumplings and simmer (not boil) for about 10–15 minutes, until they float and cook through.

6. Serve:
   Serve hot with melted butter drizzled on top, lingonberry jam on the side, and optionally a spoonful of cream or a dusting of extra allspice.