Kroppkakor
Potato dumplings filled with pork.
Contains common allergens
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Instructions
- 1
In a skillet, fry the diced pork belly and minced onion until the pork is crispy and the onion is soft. Stir in the allspice, drain excess fat, and let the filling cool completely.
- 2
Grate the raw potatoes using the fine side of a grater. Squeeze out as much liquid as possible using a cheesecloth.
- 3
In a large bowl, thoroughly mix the squeezed raw potatoes, the cold mashed potatoes, egg yolks, flour, and salt to form a firm but pliable dough.
- 4
Divide the dough into tennis-ball-sized portions. Flatten each into a disc, place a generous spoonful of the pork filling in the center, and carefully seal the dough around it, rolling it into a smooth sphere.
- 5
Bring a large pot of heavily salted water to a gentle rolling boil. Drop the dumplings in carefully.
- 6
Simmer uncovered. Once they float to the surface (about 10 minutes), let them cook for an additional 5-7 minutes. Serve hot with melted butter and lingonberries.
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