Comfort Food: Super Good Swedish Dumplings

Eva Sabet of Swedish Crown Bakery in Minnesota makes meatless Kroppkakor - potato dumplings, featuring mushrooms and onions. Serve with lingonberry jam!

This video made possible by the American-Scandinavian Foundation, produced by the Museum of Danish America for its "New Nordic Cuisine" exhibition.

Recipe:
Potato dumplings:
2 lbs of potato, freshly cooked and peeled
1 egg
1.5-2 cups of flour
1 tsp salt

Filling:
1 lb mushrooms any kind
1 st onion , yellow
salt & pepper

For serving:
2 stick browned or melted butter
1 jar of lingonberry jam

Press the potatoes in a potato press/potato ricer and allow to cool.

Cut mushrooms into smaller pieces and chop the onion. Sautee onions and mushrooms in a frying pan, add salt and pepper and allow to cool.

Mix the cooled, pressed potatoes with lightly beaten eggs, flour and salt. Knead until it forms a ball of dough, until not sticky, but not too hard either. Shape the potato dough into a thick roll and cut into 10-12 pieces and make a pit for the filling, or roll the dough on a floured surface with a rolling pin and cut into squares.

Put in a TBSP of filling in each circle or square and pinch the corners, without pulling too hard. The dough should not rip or be see through. Rest balls on a floured surface so they do not stick.

Boil a large pot of water and 1.5-2 TBSP of salt. Lower the heat so that the water barely boils, it should not roll. Put in the balls one at a time. The kroppkaka will be ready after 10–12 minutes, or5 minutes after they start to float to the surface.

Take our the "kroppkaka" one by one and place them in a serving bowl. Some parts of Sweden brown the "Kroppkaka" in butter before serving. Brown the "kroppkaka" golden on each side, in a pan w/ 2 tsp of butter. Serve with lingonberry jam and melted butter.