Kroppkakor (Swedish dumplings)

Preparation time
less than 30 mins

Cooking time
1 to 2 hours

Serves
Serves 4

Dietary
Vegetarian

By Emma Bengtsson
From Saturday Kitchen

Ingredients

For the kroppkakor mix

  • 900g/2lb potatoes (about 10 medium-sized potatoes)
  • 200g/7oz plain flour
  • 1 free-range egg and 2 egg yolks
  • 1 tbsp sea salt

For the mushroom duxelle filling

  • knob of butter
  • 400g/14oz button mushrooms, finely chopped
  • 2 shallots, finely chopped
  • 1 garlic clove, finely chopped
  • 1 sprig of thyme, leaves only, finely chopped
  • pinch allspice
  • salt and freshly ground black pepper

To serve

  • 50g/1¾oz butter, plus extra for frying
  • 100g/3½oz frozen lingonberries, defrosted
  • 2 tsp sugar
  • 400g/14oz wild mushrooms
Print Friendly, PDF & Email
Top