What is Kroppkaka?

Kroppkaka is a traditional Swedish bowl that is produced by wrapping onions and some type of pork in the mashed potato and flour mixture to form a dumpling that is cooked in the water until they cook. One of the most important aspects of Kroppkaka production is that the potatoes used must be dried and aging, so they contain a large amount of starch. Classic dumplings are onions mixed with ham, bacon or pancetta, although fish can also be used. The variation of the basic recipe uses half -boiled potatoes and half raw potatoes to create dumplings, giving them a clear gray color, unlike light white color obtained by all boiled potatoes. Kroppkaka can be served with lingonberry jam or run -in sauce flavored with all spices.

potatoes that are used to make dough for kroppkaipe. First, the potatoes are cooked in the water until they cook all the way and are soft. Then they are released, crushed or passed by ricer until they are smooth andThen it cools thoroughly. Depending on the recipe used, only half of the potatoes are sometimes cooked, although uncooked potatoes must also be crushed or flowing through the food mill.

Filling for traditional Kroppkaka is made of fried onion and some type of pork. You can use ham, pancetta or bacon or meat can be combined, so dumplings contain a little of everyone. Pork and onions are usually fried in butter and can be flavored during cooking by all spices. Like potatoes, the filling is usually exhausted and left to cool.

For the assembly of Kroppkaka, potatoes with a mash mixed with whole eggs or egg yolks and flour and shake into the dough. A piece of the dough is placed in a tpalm hand and formed into a shape of a similar bowl with thick walls. The cooled filling is then a teaspoon into the dough, then sealed and rolled into the shape of the ball. After all dumplings have been made, they are upupuppies into boiling water and cooked until it takes place.

completed Kroppkaka can be served with lingonberry jam, another amount of pork and onion, or a behamel coating sprinkled with all spices. In some cases, it is advantageous to eat dumplings again the next day after they have cooled. This is because the process of re -heating dumplings traditionally includes cutting each ball in half and then frying into butter until it is hot and crunchy brown.