Swedish Potato Dumplings (Kroppkakor)
This recipe of Swedish Potato Dumplings is a classic dish in some parts of Sweden and it brings me back to childhood memories when my grandmother use to make them. The dough is very similar to the Italian gnocchi so if you want to cheat and have a fast version of this recipe, just buy store-bought fresh gnocchi and serve with bacon, onion, pimento, lingonberries and browned butter and you´re there!
Traditionally, there is two ways you can make these Swedish Potato Dumplings – one is with boiled potatoes and the other is with raw grated potatoes. My grandmother use to make them with boiled potatoes so therefor I do it too. Some also like to serve the dumplings with unwhipped cream.
The most important thing to have in mind when you´re going to make your dumplings from scratch is to use a floury potato, like King Edwards, to get the right consistency on the dough. And, while you´re at it, make a large batch and eat the leftovers fried!!
The recipe below is from a famous Swedish chef, Leif Mannerström, and you can find his recipe on this link: http://www.tasteline.com/recept/leif-mannerstroms-kroppkakor/.
Photos: Fredrik Övgård