What kind of food is kroppkakor in Sweden?
Kroppkakor can be easily described as a potato dumpling filled with pork, and it is a local dish to the people of Sweden. They are very similar to the Norwegian raspeball and Lithuanian cepelinai.
How do you make kroppkakor from potato dough?
Divide the cooled potato dough into 12 pieces and roll them up. Flatten each ball into a circle and place 1 teaspoon of stuffing in the center of the circle. Fold the edges to enclose the stuffing and form a ball. Boil the water and coarse salt in a large saucepan over high heat. As soon as it comes to a boil, lower the heat.
What’s the difference between palt and kroppkakor?
Kroppkakor comes from the south eastern area of Sweden, but in the northern Sweden there are a similar dish called Palt. Palt is made in a similar way but the ingredients differs a little such as what kind of flour and what kind of potatoes are used, which makes a big difference in taste from the kroppkakor.
What kind of sauce is used for kroppkakor?
Kroppkakor are served with butter or half and half, lingonberry jam or White sauce. Fried unsmoked streaky bacon is also often eaten with it. There are some regional variations of the recipe, in particular when it comes to the proportions of boiled and raw potatoes.
How do you make kroppkakor in a frying pan?
Mash the hot potatoes with a potato masher and let cool. Mix the cooled mashed potatoes with the lightly beaten egg, flour and salt. Knead well. Heat a frying pan and brown the pork and onion for a few minutes. Add the allspice. Mix well. Remove from heat and let cool completely.
What’s the difference between pitepalt and kroppkakor?
Kroppkakor and pitepalt look quite similar in shape. However kroppkakor are mostly made of boiled potatoes and wheat, whereas raw potatoes and barley are used in pitepalt. In the 1700s, the recipe was slightly different than it is today.
https://www.youtube.com/watch?v=XQ9bJT_rR5U