Kroppkakor is especially popular on Land, a Baltic Sea Island just outside the Swedish east coast. Enjoy...
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- 1 kg cooked potatoes
- 2 egg yolks
- 1 1/4 cup all purpose flour
- 1 onion
- 100 g smoked ham
- 100 g bacon
- salt, pepper
Mash the potatoes. Put them on a breadboard and make a small pit in the middle.
Put eggs, flour and salt in the pit and work the potato-dough fast together. Too much kneading makes the potato tough. Chop finely the onion, cut the bacon and ham into small pieces and fry it until it gets coloured. Flavour it with white pepper.
Form the potato-dough into 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 into a ball.
Lower the balls into 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, as they will have some difficulty to float to the surface.
Serve hot with melted butter and red red whortleberry (lingonberry) jam or cranberry jam.
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Source: Anne and Johan Santesson Family Recipe
Submitted By: Eileen Werth
KROPPKAKOR POTATO DUMPLINGS