Kroppkakor are a big favorite of my Swedish-raised husband. Whenever I make this potato dumpling recipe, it 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.
Preparation Details
Prep Time: 1 hr
Cook Time: 35 mins
Total Time: 1 hr 35 mins
Servings: 12
Ingredients
- ¼ pound salt pork, cubed
- 1 small onion, coarsely chopped
- 1 ½ cups cold mashed potatoes
- 1 large egg
- ¾ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 pinch ground nutmeg
- 2 cups sifted all-purpose flour
- ½ cup all-purpose flour
- 1 gallon water, or as needed
- 2 (32 fluid ounce) containers beef broth (Optional)
Steps
- Fry salt pork with onion in a skillet until 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 dough out onto flour. Knead flour on the work surface into 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 dumplings closed and roll in flour.
- Bring water to a boil in a large pot. If desired, replace 1/2 of the water with beef broth. Drop dumplings into boiling water and broth; reduce heat to low. Simmer until cooked through, about 25 minutes. Drain and transfer to a serving bowl.
