During my dumpling making craze, Swedish kroppkakor were another variety I tried my hand at. (I’ve gone on somewhat of a hiatus during the holiday season but am sure I’ll recommence come dark and dreary January as there are still that many more dumplings I’ve yet to make.)
While I found arancine to be somewhat elegant and momo decidedly exotic, kroppkakor were the epitome of simple and almost reliable. They were everything I expected from a Scandinavian country as in they’re potato dumplings stuffed with bacon and onion. In other words, food you can count on.
One of my biggest regrets from my cruise to Norway was that I never really had the time to seek out native fare (a downside of cruising I know, limited time in each port). Alesund was the only port where we did end up having a decent amount of down time after our port excursion; however, during our moderate wandering around the Art Nouveau city center, we never came across any restaurants that seemed to be offering traditional Norwegian fare. Sadly while in Bergen, we did pass by a local eatery that was advertising extremely authentic sounding dishes but as we had our visit later on that day to the composer Edvard Grieg’s home, I just didn’t feel we had the time (especially since dining in Europe is never a quick 1-2-3 experience). But I’d like to think that in Norway, there’s something similar to the kroppkakor and making these really reminded me of my trip to Norway.
As far as the making process goes, these were probably by far the easiest. There was no “special” assembling involved, no pull your hair out kind of antics. In short, you cook the potatoes and ultimately mash them, so there’s your dough. And yes, just as the Scandinavian region is known for being simple and to the point, the same can be said of kroppkakor.
I did make one tweak to the recipe which I attribute to my American background. The recipe that I used had you serving them with ligonberry preserves and sour cream. Well, although I have had the pleasure of consuming ligonberry preserves before (one of the regional dishes I had on my cruise came with it), I didn’t think there were any ligonberries around Pittsburgh. In addition, I really am not a fan at all of the taste of sour cream (why Americans and Europeans are so enamored of it is beyond me). So I served the kroppkakor with brown gravy because personally when I hear potato, bacon, and onions, brown gravy is the first thing that comes to mind.
To access the recipe, click here.
Have you ever had kroppkakor before? Or another type of potato, onion, and bacon dumpling?