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Kroppkakor is a Swedish potato dumpling with a meat filling. The delicate flesh of the potato with a salty filling in sprawozdanie cranberry sauce is just great! As a filling, use ham and lard, salt pork, I used raw pork, fry and season with soy sauce. I tried to do with minced meat - it turns out a bit wrong. It is through this dish that I tasted in Stockholm, I liked the taste of meat with cranberry sauce.
Ingredients for Kroppkakor
- Pork - 200 g
- Soy sauce - 4 tbsp
- Potatoes - 600 g
- Flour - 5 tbsp
- Butter - 30 g
- Chicken egg - 1 piece
- Black pepper
- Vegetable oil
- Onion - 1 piece
Step by step instruction of cooking Kroppkakor
The products that we need.
Cut meat in pieces, fry until cooked, add onion, if needed, add oil, fry until Golden brown.
Add to the meat in soy sauce in the Wok for frying, pepper to taste, the meat should be slightly saltier than prickly that there was a contrast of flavors, warmed up in a minute and leave for 20-30 minutes.
Boil the peeled potatoes in slightly salted water until tender, drain well the water. Adding oil, grind into smooth puree, let cool slightly.
In the cooled mashed potatoes add the egg, stir, add flour. The mixture should be very steep, otherwise, when cooked it will fall apart.
Do of potato dough cake, put meat filling, forming balls.
A little advice - make a ball and boil, if the ball had not collapsed, then continue to sculpt, if still survived, add to the potatoes with more flour. Boil the balls for 4-5 minutes in boiling water.
Served with butter, with cranberry sauce or jam, or with horseradish.