Kroppkaka is a traditional Swedish dish made by wrapping onions and pork in mashed potatoes and flour to form a dumpling. The potatoes used must be dried and aged, and the filling is usually made with fried onions and pork. It can be served with cranberry jam or bechamel sauce.
Kroppkaka is a traditional Swedish dish which is made by wrapping onions and a certain type of pork in a mixture of mashed potatoes and flour to form a dumpling which is boiled in water until cooked. One of the most important aspects of preparing kroppkaka is that the potatoes used must be dried and aged so that they contain a good amount of starch. The classic filling for dumplings is onions mixed with ham, bacon or bacon, although fish can also be used. A variation of the basic recipe uses half cooked potatoes and half raw potatoes to form the dumplings, giving them a distinct gray color as opposed to the pale white color gained from using all cooked potatoes. Kroppkaka can be served with cranberry jam or bechamel sauce flavored with allspice.
The potatoes used to prepare the kroppkaka dough must contain a high amount of starch, which develops inside the tubers after they are harvested, which means that fresh potatoes cannot be used for this recipe. To begin, the potatoes are boiled in water until fully cooked and soft. Then they are drained, mashed or run richer until smooth and then cooled thoroughly. Depending on the recipe used, sometimes only half of the potatoes to be used are cooked, although raw potatoes also need to be mashed or passed through a food mill.
The filling for a traditional kroppkaka is made with fried onions and a certain type of pork. Ham, pancetta, or bacon can be used, or the meats can be combined so the dumpling contains a little bit of each. The pork and onions are usually fried together in butter and may be flavored with allspice while cooking. Like potatoes, the filling is usually drained and allowed to cool.
To assemble the kroppkaka, mashed potatoes are mixed with whole eggs or egg yolks and flour and kneaded into the dough. A piece of dough is placed in the palm of the hand and formed into a thick-walled bowl shape. The cooled filling is then placed into the dough, after which it is sealed and rolled into a ball. After all the dumplings are done, they are dropped into boiling water and cooked until done.
The finished kroppkaka can be served with cranberry jam, additional amounts of pork and onions, or a coating of béchamel sauce sprinkled with allspice. In some cases, it is preferable to eat the reheated dumplings the next day after they have cooled down. That’s because the process of heating dumplings traditionally involves cutting each ball in half and frying them in butter until hot and crispy.
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