A Recipe from "The Old Country" (Sweden)

Kroppkakor

Funny Name but a very good snowy day sort of soul food.


From Stora Kokboken and Annes Food

Ingredients:

8-10 large potatoes
1 egg yolk
3/4- 1 cup flour
salt

For the filling:
3/4 cup bacon pancetta
3/4 cup smoked ham
1-2 tbsp minced yellow onion
1/2 tbsp butter
1/2-1 tsp allspice

Directions

Peel the potatoes Boil until soft, drain the water and let the potatoes dry. Mash and wait till cold

Cut the bacon and the ham into small dice. Fry the onion and the meat in the butter until lightly browned. Season with allspice, and let cool completely.

Mix together the mashed potatoes, flour, egg yolk, and a bit of salt. The dough should be well mixed and easy to handle. Roll into a sausage-shape, and cut into even pieces. Each dumpling should be between a golf ball and a tennis ball in size - fairly large. This recipe makes about 12.

Roll each piece into a round, and make a hole with your thumb. Fill with plenty of filing, and close the hole. Roll again so you get a nice, even dumpling, and flatten it slightly.



Boil the dumplings in plenty of boiling, salted water, a few at a time. They need about five minutes on each side. Do not boil too long or they will turn into glue (ick) Serve with melted butter, lingonberries or sauce béchamel with allspice. (I prefer the sauce)



Bechamel Sauce with Allspice

Ingredients

5 tablespoons butter
1/4 cup all-purpose flour
1 quart milk
2 teaspoons salt
1/4 teaspoon freshly grated allspice

Directions

Melt butter in a large saucepan over medium heat. Once melted, stir in the flour until smooth. Continue stirring as the flour cooks to a light, golden, sandy color, about 7 minutes.

Increase heat to medium-high and slowly whisk in milk until thickened by the roux. Bring to a gentle simmer, then reduce heat to medium-low and continue simmering until the flour has softened and not longer tastes gritty, 10 to 20 minutes, then season with salt and allspice.