Kroppkakor – pork-filled potato dumplings with clarified butter and lingonberries
Småland-style kroppkakor made with boiled potatoes, filled with salted pork, onion and allspice and served with clarified butter and lingonberries. On Öland they are made largely with raw grated potato, which turns them grey. Leftovers are lovely halved and fried in butter.
- 1 h 50Time
- 55 minHands-on
- 4Portions
- ≈ 21 krper portion
- 830kcal per portion
Ingredients for 4 portions
- 1 kgPotato, floury
- 250 gSalted pork belly, in small dice
- 1Yellow onion, finely chopped
- 1 tspAllspice, ground
- 1Egg
- 1 tspSalt
- 3 ½ dlPlain flour
On the side
- 80 gButter, clarified
- 1 ½ dlLingonberry jam
Method
- Peel the potatoes and halve any large ones. Put them in a pan, cover with water and add salt.
- Boil the potatoes until tender, about 20 minutes.
- Dice the pork and finely chop the onion. Fry them in a frying pan for about 5 minutes, until the pork has browned. Stir in the allspice and leave the filling to cool.
- Drain the potatoes and leave them to steam dry and cool for about 20 minutes.
- Press the potatoes through a ricer into a bowl. Quickly work in the egg, salt and flour to a smooth dough – don't overwork it or it turns sticky.
- Put a large pan of salted water on to boil. Roll the dough into a log about 8 cm thick on a floured board and cut it into 12 slices. Flatten each slice in your hand, put a spoonful of filling in the middle, fold it over and roll into a ball.
- Lower half the kroppkakor into the simmering water and simmer for 10 minutes after they float to the surface, about 15 minutes in all. Lift out with a slotted spoon and keep warm.
- Cook the rest of the kroppkakor the same way.
- Clarify the butter: melt it over a low heat and skim off the white foam.
- Serve the kroppkakor with the clarified butter and lingonberries.
The cost is estimated from Swedish grocery prices.
