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Recipe for Kroppkakor (Potato & Pork Dumplings) from Ninnis in Öland, Sweden

Kroppkakor at Ninnis in Öland, Sweden

Kroppkakor at Ninnis in Öland, Sweden

I am sitting here indoors looking out at the summer sun. It is gorgeous. The only mild frustration being an idiot wasp who keeps flying in through my window, only to get stuck and freak out, buzzing frantically for at least five minutes every time. Initially I was helping him out with paper, but I have given up now and am trying to tune him out.

My garden in the mornings is like the cast of Despicable Me. The squeaky over enthused baby birds chirping randomness into the air from way too early in the morning. But it is summer, and it is sunny, and I will forgive these creatures their annoying habits. I am sure I annoy them too with my open windows and untended garden. However, I must remind them that I am the one paying rent here.

Ninnis

Kroppkakor at Ninnis in Öland, Sweden

Kroppkakor at Ninnis in Öland, Sweden

Kroppkakor at Ninnis in Öland, Sweden

This time last week I was in Öland, making midsummer head dresses and eating dumplings, washing it all down with aquavit. It was a gorgeous day and is now a lovely memory. The dumplings are particular to this part of the world and remind me a little of Acadian poutine râpée which I had in New Brunswick in Canada.

The wheat field next to Ninnis. The wheat swayed gently and hypnotically. So soothing.

The wheat field next to Ninnis in Öland, Sweden. The wheat swayed gently and hypnotically. So soothing.

Ninnis, where I had these, were kind enough to give me the recipe. You should be able to get most things easily. You can get potato flour relatively easily here, and you can certainly get it in Chinatown (it is sometimes called potato starch). For salted pork use uncooked ham, or treat yourself with a mix of (uncooked) ham and bacon. That is what I would do (and plan to).

Because these are boiled and the potatoes are starchy, they are a bit sticky but eased with a coating of cream and soothed with lingonberry jam. Very comforting, and very popular in Sweden. It is also common to eat them with butter, but this isn’t essential.

Kroppkakor at Ninnis

Kroppkakor at Ninnis in Öland, Sweden

RECIPE: Ninnis Kroppkakor from Öland, Sweden

Ingredients

5 kg raw potatoes
300 g boiled potatoes
1 teaspoon salt
1 cup potato flour

Filling

1 kg salted pork
3 onions
salt, finely grated allspice

Water and salt, to boil

Method

Peel and grate the potatoes. Squeeze them into a solid mass. Grate the boiled potatoes and mix the potatoes with salt and potato flour. If the paste is hard, dilute it with water until it is like a dough and easy to manage.

Cut the pork into small dice. Peel and mince the onion. Mix the small pork cubes and the minced onion. Season with salt and the ground allspice.

Shape the mixture into balls. Flatten and add a hefty spoonful of filling. Roll into round balls.

Place the dumplings in boiling water, it is really important that the water is boiling! Allow them to simmer, without a lid, for one hour.

Eat hot with fresh cream and lingonberries or lingonberry jam.

Kroppkakor at Ninnis

Kroppkakor at Ninnis

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I like food. I like to make food. Eat food. Photograph food. Write about food. Mainly in London but when I am lucky or organised further afield.

23 Comments

  1. Dumplings are cool, these look great. That dumpling blog its out there, it must be, I hope so. Perhaps I should Google it.

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  2. Despite the mainly healthy eating habits of the Swedes there seems to be an exception in the case of cream. Being part Swedish and having au paired there, a while ago now, most things seemed to be “Made better” with a dab of cream. These look great, sticky or nor bet they’d be good with butter too. GG

    Reply

    • Great with butter and the stickiness is good! I would like to dry frying them (which won’t surprise you very much :)

      The Scandinavians love dairy, I think it was a requirement for survival before supermarkets etc. But it tastes good, and it gets so cold there, they can definitely burn it off.

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  3. These are on my to-do list! I love all things dairy but I will have to try tow versions since my dear husband is allergic and I try not to kill him LOL I save your version for when he travels on business and try this with faux milk (yuck)

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    • Is he lactose intolerant or allergic to dairy? If lactose intolerant I can advise a fix! I am and I buy enzyme to predigest dairy cream. Works a treat (at home). Tablets aren’t as good.

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      • sadly, no he’s allergic, not lactose intolerant… worst case his throat swells shut, on better days, her gets a horrible case of scebaceous excema on his face. It’s been over 14 years, so he doesn’t remember milk and I can get away with subs but not always ;(

  4. These look yum! Can’t get my head around the with cream bit though. Would you recommend any particular potatoes? How do you actually put the filling in and close them up? Maybe it becomes clearer when you make them!

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    • The cream is the best bit! Not sure what kind of potatoes they have in Sweden or use for this but they tasted waxy. It is very easy to add the filling. Just put a ball of potato in your hand, pook a hold in it with your finger, put the filling in and close over it. Enjoy!

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  5. I JUST tried to make these dumplings but I think they’ve messed up the recipe while translating it, cause it seriously isn’t working haha! I think we need to use more boiled potatoes than raw potatoes to get a dough-like mixture, cause now it is impossible to get a solid mix.

    It is either my lack of skill or they made a little mistake translating recipe.

    Reply

    • Hi Sabine. I think you will need to use waxy potatoes like they have in Sweden. You were there to taste them too though so you know what you are looking for! Will try them.

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  6. This was our Christmas Eve dinner. Grandparents came from Kalmar to Pennsylvania in 1883. We liked them fried when cold with gravy. Made them for many years. Taught my kid how to make them.

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  7. My Mom made these all the time , and now my two sisters and I make them too. We use all grated potatoes with cubed pork and onions filling. We added a little flour to the potato mix to make it a little stiffer. Delicious when cut in half and fried a bit , served with cream. Yummy! We girls made sure we all got the same amount when we made them , as we treated them like gold.

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    • This was our xmas eve dinner. Grandparents came from Kalmar. Still make.

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  8. We make them each October for our church’. supper. We have served as many as 800 people some years.This tradition at our church has been going on since in the 1930′s I and my family really like them.. Thanks for the information . I appreciate knowing whereabouts in Sweden they were popular.

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  9. Kroppkakor /dumplings …delicious! But there are different traditions and different recipes in different parts of Sweden. I have never heard of kroppkakor with cream!! We ate them with melted butter (lovely!). My mother made them with boiled potatoes and some wheat flour. Mummy`s cookbook from 1957 : !,5 litre (about 3 pints) of boiled cold potatoes, one egg, 0,3 litres (1 1/4 cup) of flour, 1 teaspoon of salt , 1 teaspoon of sugar. Filled with a mixture of minced onions and bacon /pork in small cubes, fried in the frying pan . Dumplings put in kettle of boiling water, boil for about 15 minutes. -If there are any leftovers, they can be sliced and fried next day and served with lingonberry jam.

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  10. My favorite food in the world but only have them about once every two years. I remember my grandmother making them using the old cast iron cook stove.

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  11. Pingback: The Very Many Different Ways Potatoes Are Cooked. 105 Actually.

  12. My wife’s grandmother (Stonefelt) came from Oland, Sweden, a small island off the the coast. We have “Krip Kroppers” right after Thanksgiving when new red potatoes are available in the stores. We grate the peeled potatoes, then squeeze the potatoe mixture through cheese cloth to make the potatoes flour.. The juice from squeezing has a small amount of starch in the bottom of the liquid which is used to mix with the potatoe flour. We make the balls with a spoonful of salt pork & onion, then cook in a large pot of water just below the boiling point. The potatoe balls sink to the bottom of the pot, after cooking for about 40 minutes, the balls again raise to the top. The balls again start to sink. This is when they are cooked sufficiently to eat.

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