HOW TO PREPARE KROPPKAKOR.

Kroppkakor (which can be translated as “body cakes”) is a traditional Swedish dish, mainly associated with the regions of Öland and Småland. It’s a kind of potato dumpling filled with pork or bacon. Here’s a basic recipe for preparing kroppkakor:

Ingredients:
For the dough:

1 kg (2.2 lbs) potatoes
1-2 cups of wheat or barley flour
1 teaspoon of salt
For the filling:

200-300g (7-10.5 oz) of bacon or salted pork belly
1 onion, finely chopped
Salt and pepper to taste
Instructions:
Prepare the Potatoes: Begin by peeling the potatoes. Boil half of them until they are soft, and grate the remaining ones raw.

Mash the Boiled Potatoes: Once the boiled potatoes are soft, drain the water and mash them.

Mix the Dough: Combine the mashed boiled potatoes with the grated raw potatoes. Add the flour a little at a time and mix until you get a smooth dough. Season with salt.

Prepare the Filling: Cut the bacon or pork belly into small cubes. In a pan, fry the chopped onion until it’s golden. Then, add the meat and continue frying until cooked. Season with salt and pepper to taste.

Shape the Kroppkakor: Take a piece of the potato dough and flatten it in your hand. Place a spoonful of the filling in the center. Close and shape the dough around the filling to form a round ball. Repeat until you’ve used up all the dough and filling.

Cook the Kroppkakor: Bring a large pot of salted water to a boil. Gently place the kroppkakor in the boiling water and let them cook for about 20-25 minutes or until they float to the surface. They should be firm when they are done.

Serve: Remove the kroppkakor from the pot with a slotted spoon. Serve them hot, often with butter and lingonberry jam on the side.

Enjoy your meal! Remember, recipes can vary slightly by region or family tradition, so don’t hesitate to adjust ingredients or methods according to your preferences.