Kroppkakor with sugared lingonberries

DESCRIPTION

Two ways to serve what could be one of the most tasty dishes in the world: Kroppkakor! Fried (great when you have leftovers) and boiled. Accompanied by clarified butter, cream and sugared lingonberries!

It's quite difficult to give an exact recipe since the ratio of potato and flour depends on what kind of potato or flour you're using and in what stage you mash and use the potato (just when it's cooked or when it's completely cooled; liquid evaporates when it cools, making it less watery the colder it gets), since this affects how much water the potato contains contains and how much water the flour can absorb. When combining the ingredients for the dough, it shouldn't be sticky, so add more flour if that's the case.

For this batch I mashed the potatoes after letting them cool for a couple of minutes with the lid off after boiling.

Fried Kroppkakor

Boiled Kroppkakor

INGREDIENTS (4-6 Portions)

Potato dough

• 1 kg peeled, boiled and mashed potatoes (preferably mashed with a potato masher)

• 1 teaspoon salt

• 1 large egg

• 3 dl Tipo00 flour (or regular flour)

Filling

• 200 g cured pork belly, chopped in very small cubes

• 200 g of smoked pork belly, chopped in very small cubes

• 1-2 yellow onions, finely chopped

• 0.5 teaspoon of allspice ("Kryddpeppar")

• Freshly ground black pepper, salt

Sugared lingonberries

• 225 g lingonberries

• 100 g sugar

Other

• 3 dl double cream

• 100 g butter

• Cress, parsley

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INSTRUCTIONS

1. Sugared lingonberries: combine sugar and lingonberries. Let sit at least 30 min to let the sugar dissolve (if they are frozen, this takes at least 2 hours).

2. Fry the pork belly on medium to high heat until crispy (make sure not to overcrowd  the pan if you make more than 400 g; then you should fry in batches, otherwise it will boil instead of fry). Pour the meat in one bowl and the fat in another.

3. Lower the heat to low/medium. Fry the onion in butter and some of the reserved pork belly fat and some salt, black pepper and allspice for 10-20 minutes, or until really soft and golden. Combine the onion with the pork belly, let cool completely.

4. Potato dough: peel and cut the potato in cubes.

5. Boil in salted water and mash it with a potato masher. Add salt, sift in the flour and gradually add the eggs. Stir the ingredients together, making sure not to overwork the dough (don't kneed), since this will create a rubbery texture. It’s important that it’s not sticky however, so make sure to get the flour evenly incorporated, and add more flour if necessary.

6. Take a piece of dough and flat it out, add the filling, pinch together the ends and roll it, ensuring there's no cracks.

7. Boil the Kroppkakor in salted water for 10 minutes.

8. Melt the butter over medium heat. Cut the cress, finely chop the parsley.

9. Serve the Kroppkakor with sugared lingonberries, clarified butter, double cream, cress and parsley! If you have leftover Kroppkakor or want to have them fried, just cut them in half after boiling and fry in butter on medium heat until golden.

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