Kroppkakor - Potato Dumplings
- Potato Dumplings There are many forms of potato dumplings in Sweden and we strongly dislike them all. However, many have asked for
Ingredients
- 1 kg cooked potatoes
- 2 egg yolks
- 300 ml all purpose flour
- 1 onion
- 100 g smoked ham
- 100 g bacon
- salt, pepper
Instructions
- 1
Mash the potatoes. Put it on a breadboard and make a small pit in the middle.
- 2
Put eggs, flour and salt in the pit and work the potato-dough fast together. Too much kneading makes the potato tough.
- 3
Chop finely the onion, cut the bacon and ham into small pieces and fry it until it gets coloured. Flavour it with white pepper.
- 4
Form the potato-dough to a thick roll. Cut it in thick slices and put a pile of bacon mix in a pit in a slice, then put another slice on top of it, press the edges together and roll it to a ball.
- 5
Lower the balls in boiling salted water and boil them approx. 10-12 minutes or until they float to the surface. Pick them up with a perforated ladle and put them on a hot serving plate. Don’t boil too many at a time, they will then have some difficulty to float to the surface.
- 6
Serve hot with melted butter and red whortleberry (lingonberry) jam or cranberry jam.