KROPPKAKOR - SWEDISH POTATO DUMPLINGS
A big favorite of my Swedish-raised husband. This reminds him of his grandma's kitchen every time. Serve hot with butter. These are great as leftovers, sliced and fried, served with a fried egg.
Provided by Adelina Dudda
Categories Side Dish Potato Side Dish Recipes
Time 1h35m
Yield 12
Number Of Ingredients 11
Steps:
- Fry salt pork with onion in a skillet until the salt pork is golden brown, about 10 minutes. Drain fat and set salt pork and onion mixture aside.
- Mix mashed potatoes, egg, salt, black pepper, and nutmeg together in a bowl; stir 1 cup flour into potato mixture. Sprinkle 1 cup flour onto a work surface and turn the dough out onto the flour. Knead the flour on the work surface into the dough.
- Cut dough into 12 equal pieces and roll into balls, dusting your hands and sprinkling work surface with remaining 1/2 cup flour. Press your thumb into each dumpling to make an indentation, and fill with a small amount of salt pork-onion mixture. Pinch the dumplings closed and roll in flour.
- Bring water to a boil in a large pot. If desired, replace half the water with beef broth. Drop dumplings into the boiling water and broth and reduce heat to low. Simmer until cooked through, about 25 minutes. Drain and transfer to a serving bowl.
Nutrition Facts : Calories 206.8 calories, Carbohydrate 25.2 g, Cholesterol 24.2 mg, Fat 8.8 g, Fiber 1.2 g, Protein 6 g, SaturatedFat 3.2 g, Sodium 868.3 mg, Sugar 0.8 g
KROPPKAKOR (SWEDISH DUMPLINGS)
These potato dumplings with mushroom filling are a meat-free twist on traditional Swedish dumplings.
Provided by Emma Bengtsson
Categories Main course
Yield Serves 4
Number Of Ingredients 15
Steps:
- Preheat the oven to 160C/140C Fan/Gas 3. Bake the potatoes on a tray for 1 hour until cooked through. (Test by piercing a small knife or fork into the centre of the potato. When soft they are done.)
- Meanwhile, to make the mushroom duxelle filling, heat the butter in a pan. Gently fry the mushrooms, shallots, garlic, thyme and allspice. Season with salt and pepper to taste. Cook until the liquid that comes out of the mushrooms has evaporated and the mixture is almost dry. Set aside and leave to cool.
- Once cool enough to handle, roll into 2cm/¾in balls. Chill in the fridge until the potatoes are cooked.
- Once the potatoes are cooked, peel them and pass through a potato ricer or use a potato masher to create a smooth mash.
- Add the flour, egg, egg yolks and salt, and mix. Divide the dough into walnut-sized portions. Place the prepared mushroom filling into the centre of each dough ball. Cover your hands in flour, and carefully work the dough around the mushroom mixture until it is completely encased within the dough. Each dumpling should be about the size of a golf ball.
- Cook the dumplings in a large pan of boiling water. Simmer until they start to float to the surface. This can be a little tricky if some of them have air pockets, but they should be ready in around 6-8 minutes. Once cooked, strain the dumplings and leave to cool slightly.
- Heat a knob of butter in a large pan and carefully sear the dumplings. Remove from the pan and set aside.
- Mix the defrosted lingonberries with the sugar and set aside.
- Heat a little more butter in a pan and gently fry the mushrooms for a couple of minutes. Remove from the pan and set aside.
- In the same pan, melt 50g/1¾oz of butter over a high heat until it starts to smell nutty and turn brown. Turn off the heat and remove from the pan so it doesn't burn.
- Divide the dumplings between 4 plates, garnish generously with the wild mushrooms and lingonberries, and pour the brown butter over to finish.
KLIMP (SWEDISH DUMPLINGS)
These are great and easy to make quickly, it only takes about 10 minutes to prepare! Not sure on the amount it makes though, it always comes out different.
Provided by bananabreadeater
Categories Swedish
Time 10m
Yield 17 small dumplings
Number Of Ingredients 6
Steps:
- Melt butter in a saucepan. Add the flour and stir well.
- Add the milk and bring to a boil while stirring. Continue to boil for a few minutes, then remove the saucepan from the burner.
- Beat in egg yolks and simmer for 2 to 3 minutes.
- Season with salt and pepper.
- Place dough into a bowl that has been rinsed in water. Allow the dough to cool.
- Tip the bowl to slide the dough onto a plate. Form the dough into little balls, using a spoon dipped in water.
- Sprinkle with parsley to garnish.
Nutrition Facts : Calories 42.2, Fat 2.8, SaturatedFat 1.6, Cholesterol 26.6, Sodium 25.1, Carbohydrate 3, Fiber 0.1, Protein 1.4
SWEDISH DUMPLINGS
A delicious meal-stretcher from the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947
Provided by Molly53
Categories Lactose Free
Time 40m
Yield 24 dumplings
Number Of Ingredients 7
Steps:
- Sift dry ingredients together.
- Cut in 2 tablespoons fat; add grated onion.
- Add eggs to water and mix thoroughly; stir into first mixture.
- Drop by tablespoons into 2 quarts of boiling water to which 1 teaspoon salt has been added; cook, uncovered, for 15 minutes.
- Drain well in colander.
- Place remaining fat in frying pan; when melted, add dumplings and cook until golden.
Nutrition Facts : Calories 91, Fat 4.5, SaturatedFat 2.1, Cholesterol 30.5, Sodium 166.6, Carbohydrate 10.2, Fiber 0.4, Sugar 0.1, Protein 2.1
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