4-6 portions

12-14 middle-sized boiled cold potatoes
2 eggs
1-1 1/5 cup of flour (depending on how firm the potatos are)
1 teaspoon salt

Filling:
½ lb. Bacon
1 middle-sized yellow onion white pepper or allspice (I prefer white pepper)

For boiling:
½ teaspoon salt for each quart of water

Mash the potatoes. Put it on a breadboard and make a small pit in the middle. Put eggs, flour and salt in the pit and work the potato-dough fast together. Too much kneading makes the potato tough.
Chop finely the onion, cut the bacon into small pieces and fry it until it gets coloured. Flavour it with white pepper. Form the potato-dough to a thick roll. Cut it in thick slices and put a pile of bacon mix in a pit in the slice. Put another slice on top of it, press the edges together and roll it to a ball.
Lower the balls in boiling salted water and boil them approx. 10-12 minutes or until they float to the surface. Pick them up with a perforated ladle and put them on a hot serving plate. Don’t boil too many at a time, they will then have some difficulty to float to the surface.
Serve hot with melted butter and red whortleberry jam or cranberry jam.
(Bluberry jam may have to be substituted in the USA, and may diminish the potency.)

Note from a veteran Swedish food expert:
Enjoyed your food dishes. I am 75 years old and going strong. Some of this success has come from good Swedish cooking. As to Kroppkaker, we use pork at times, but really like ground beef with onion , salt and ground pepper.What really makes it good is that we add an operation.We take the dough balls,cut them in two,fry them in butter and milk. For great cooking.
Duke Eckstedt - Duane C Eckstedt <deckcal@mlode.com>
 

Note from expert Swedish food consumers:
Another variation that my In-laws use... for the meat filling they use a combination of bacon, ham & cotto salami. The first meal we slice them in half and smother them with butter and real cream. The next morning we slice them and then fry them in butter. The recipe has been handed down to my husband and we look forward to making them for the first time this year.
"Daniel & Donna Yngve" <dayngve@netzero.com>

Note from Eric Palm:
My Swedish grandmother taught my mother to make dumplings. My father said the first ones she made were not a culinary success. The main difference in my recipe is in the filling. I use minced salt pork for the filling and do not use bacon or the onion. Of course we use plenty of butter to clog up our arteries and always accompany the meal with milk. I forgot to mention that I use 2-3 Tbs of the minced salt pork per dumpling. In my opinion using the ground salt pork is an important change in the recipe. Jan 2002.
 Eric Palm - ericpalm@home.com

Note from Eric Palm:
My comment is in regard to the meatball part of the recipe. We use 1/3 ground pork to 2/3 ground beef,mince onion,salt
and pepper and we also mix in an egg and some bread crumbs. Now the big difference (and it is big) is that the ALLSPICE that gives it its defining flavour.My rule of thumb is one heaping TBS for each LB. of meat mixture.  We brown the balls in butter, set aside and make cream gravy replace the balls in the gravy and simmer till done. We serve this atop a liberal serving of mashed potatoes. Oct 2002

KROPPKOKOR
10 lb potatoes
1/4 lb dry cured salt pork
1 onion
2 cups flour (you may use more or less, depending on the potatoes)
salt
allspice

The night before, dice salt pork and onion, mix with a couple of tablespoons allspice, and a bit of salt. Chill.
Bring a large kettle of salted water to a full boil, and another smaller kettle of salted water to boil while preparing the following:
Peel potatoes then grate them onto a cookie sheet using the finest side of the grater (watch your knuckles!).  As the mash accumulates, remove it to a wire mesh colander (placed in a large bowl).  This process removes much of the water and starch from the potatoes, and the dumplings have a firm, but soft texture.
Press mash thru colander like a sieve, removing most of the liquid (a handful at a time).  Place in large bowl.  Slowly add the flour, mixing well with hands, until you have a soft dough (should hold a reservoir made with your thumb, without collapsing, but not feel dry).
Using a tennis ball size handful of the potato mash, form into a ball, and place a lg tbsp of the salt pork mixture in center.  'Patty cake' between your hands to seal seams and balance the center.  Place into the small kettle of boiling water for about 5 minutes to set, then transfer gently to large kettle.  Once all dumplings are in the large kettle of water, boil for 1 hour, occasionally gently stir with a wooden spoon (be careful not to break them open).  Remove and chill.
Cut each dumpling in half and fry in butter on both sides til goldenbrown.  Smother with butter before serving with a glass of ice-cold milk.

It doesn't get better!!  Thanks for sharing!

4 portions

½ cup of flour
½ teaspoon salt
1 teaspoon sugar
1 ¾ cup milk
5 eggs

For frying:
1½ tablespoon butter

Mix flour, salt and sugar, add in some milk. Stir it until it is smooth. Add the rest of the milk and the eggs and stir it all together.
Fry the butter and pour the mix in the frying pan. Fry on low temperature (2 on a 6 scale). Stick it carefully with a fork so that it solidifies even. Turn the cake (after 15-20 min., when it’s solid) and fry the other side for a couple of minutes.

Serve it with cut chives, bacon and red whortleberry jam or cranberry jam. (Blueberry may be used in USA)

1.1 lbs ground meat (50% beef, 50% pork)
2 tablespoons breadcrumbs
1 small leek
2 tablespoons oregano
1 teaspoon thyme
1/5 teaspoon allspice
2 teaspoons thyme salt
Sauce:
1 teaspoon ginger
2 tablespoons soy sauce
3 squeezed garlic cloves
2 tablespoons tomato purée
½ cup cooking cream

Mix the breadcrumbs and spices with water and let it swell for a while. Stir the ground meat together with the breadcrumb-mix. Chop finely the leek and put it in the mix. Roll the mix into small balls (1") and fry them in butter. Mix the ingredients for the sauce and pour it over the meatballs. Let it simmer 5-7 minutes. Serve with Rice.

Äppelkaka (Apple Cake from Southern Sweden)

5 apples
1/5 cup of water
2 tablespoons sugar
1 1/4 cup of cottage cheese
2/3 cup of hulled oats
½ cup sugar
2 tablespoons margarine
1 teaspoon cinnamon
1 1/4 cup of cream
2 tablespoons vanilla sugar

Peel and remove pips from the apples, slice them in smaller pieces. Boil them until they are soft in 1/5 cup water and 2 tablespoons sugar. Mix cottage cheese, hulled oats, sugar and cinnamon. Put apples and the cottage cheese mix in layers in a greased, ovenproofed dish. Bake it in 440 deg. F about 15 minutes. Whip the cream with the vanilla sugar and serve it at once.