tag:blogger.com,1999:blog-8814165.post116342951491170055..comments2024-03-18T11:23:11.948+01:00Comments on Anne's Food: Kroppkakor - potato dumplingsAnnehttp://www.blogger.com/profile/18224478760304481724noreply@blogger.comBlogger33125tag:blogger.com,1999:blog-8814165.post-10127244742218483432019-02-17T23:59:12.698+01:002019-02-17T23:59:12.698+01:00Have tried making these twice and they fall apart ...Have tried making these twice and they fall apart in the water, using raw and mashed spuds.<br />what am I doing wrong? anna maria olssonnoreply@blogger.comtag:blogger.com,1999:blog-8814165.post-77925682276756340902018-09-19T10:00:43.579+02:002018-09-19T10:00:43.579+02:00Gail, that's right - grey ones use raw potatoe...Gail, that's right - grey ones use raw potatoes and white ones use boiled potatoes. It's a regional difference for sure :-)Annehttp://annesfood.comnoreply@blogger.comtag:blogger.com,1999:blog-8814165.post-3922049339440742612018-08-25T17:52:32.510+02:002018-08-25T17:52:32.510+02:00Oh! I forget to mention that my and Grandma's...Oh! I forget to mention that my and Grandma's crook crockers were indeed very gray, especially after sitting overnight...but they still tasted great. Is added the boiled mashed potato what makes them 'white'?<br />GailAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-8814165.post-32708345797227796542018-08-25T17:51:04.881+02:002018-08-25T17:51:04.881+02:00My Grandfather was born in the Skane area of Swede...My Grandfather was born in the Skane area of Sweden and so we Canucks were initiated to what we always called Crook Crockers (I suspect a Candadianized version of Kroppkaker. Grandma made them with raw potatoes, and as one person noted.....we had to be careful that our knuckles remained clear of the graters sharp 'teeth'. We drained off the excess fluid from the grated potato, added enough plain white flour to make a dough that held together. In the meantime (before we started the grating of the potatoe). We rinsed then chopped salt pork into small dice and cooked them on the stovetop until brown and crispy. We made dumplings about the size of our palms - put a hole in them and added the cooled salt pork then closed it over with the potato dough. After the water in the big kettle was boiling, we slowed it down to a simmer, and used a wet saucer, to put the crook crocker on, and it slid into the simmering water. Checked with a large metal spoon, to gentle ensure they were not sticking to the bottom of the pot. Left to their own devices for between 45 and 60 minutes. Removed with slotted spoon.......and got the forks ready.......we only put salt (as needed, and milk and pepper on them). and OH THEY WERE AND STILL ARE SOOOO GOOD!<br />Grandma always used a russet type of potato, so unsure how the waxy variety would work. My husband's first meal with the crook crockers and his comment was 'great balls of dough'...but guess what HE ASKS FOR THEM NOW! GailAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-8814165.post-90142000424727136162014-12-08T21:49:47.563+01:002014-12-08T21:49:47.563+01:00JOAN nELSON--my Mom used to make these when I was ...JOAN nELSON--my Mom used to make these when I was young. My Dad use to say you couldn't digest them, them just sat in your stomach and rotted. Used to love the left over ones sliced and fried for breakfast... Thanks for the recipe...<br /><br />Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8814165.post-37654739308619880852012-09-28T18:22:02.312+02:002012-09-28T18:22:02.312+02:00Thanks for posting this. I grew up with my dad ma...Thanks for posting this. I grew up with my dad making these for the New Year. It's been passed down through the generations. I honestly wondered if it was just a recipe my grandma made up or if there were other people that ate these. I am from Michigan in the US. It's nice to know some family traditions are from my ancestors' homeland. I need to pass this on to my kids.<br />Anonymoushttps://www.blogger.com/profile/02036103468447520084noreply@blogger.comtag:blogger.com,1999:blog-8814165.post-48818820556332195562011-12-22T02:18:33.599+01:002011-12-22T02:18:33.599+01:00We've made this an event in our household. Fam...We've made this an event in our household. Family gather's once a year. We peel 100 lbs of potatoes! This year we had a cook off trying organic potatoes (raw, grated, strained, flour and egg mixture) vs pre-peeled, 1/3 boiled, 2/3 grated, strained, flour and egg mixture. Yes they were pure white but they were MUSH! The old fashioned way with skinned knuckles and all worked! Meatballs made with lean salt pork, white pepper, freshly ground allspice. Plopped into water boiling with starch mixture for one hour/ Gravy made with milk, butter and some of the water. Awesome the next morning fried in butter!Krishttps://www.blogger.com/profile/11255697668859802185noreply@blogger.comtag:blogger.com,1999:blog-8814165.post-18183575157964701152011-11-12T00:02:55.431+01:002011-11-12T00:02:55.431+01:00My Swedish grandma used to make these and slice th...My Swedish grandma used to make these and slice them into rounds and pan fry them in bacon grease. YUM!Katehttps://www.blogger.com/profile/11121116685147688227noreply@blogger.comtag:blogger.com,1999:blog-8814165.post-86800634569382695762011-11-04T16:50:41.723+01:002011-11-04T16:50:41.723+01:00Thanks for the recipe. I am in the US but I had g...Thanks for the recipe. I am in the US but I had grandparents from Öland and they made these. They are best the next day when you slice them in half and fry them. <br /><br />TimAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-8814165.post-47485007213323923542011-09-23T21:13:19.211+02:002011-09-23T21:13:19.211+02:00andMy Mom was from
sweden and she taught me to ma...andMy Mom was from <br />sweden and she taught me to make these amazing dumplings. She used 10 llbs of potatoes and peeled and grated them. ( I now put mine through the food processor to a fine mash) pour the mash through a cheesecloth and squeeze most of the water out. Put the mash in a bowl and add approx 3 cups flour . The dough should hold together , but not too stiff. Form flat in your hand , and fill with chopped pork and onions salt and pepper you have prepared ahead of time. Form into a ball and gentley drop into a largr pot of boiling salted water. Do not crowd them, and let gentley boil for one hr, so the pork is cooked . You can serve them with cream drizzled over. You can cut them in half the next day , fry them a little and again serve with cereal cream MMMMM GOODLindanoreply@blogger.comtag:blogger.com,1999:blog-8814165.post-51619740265133244602011-07-26T23:56:09.146+02:002011-07-26T23:56:09.146+02:00I h aven, had these in many years since my foster ...I h aven, had these in many years since my foster mother passed away I want to try these with white sauce.deloreshttps://www.blogger.com/profile/12298709801200547718noreply@blogger.comtag:blogger.com,1999:blog-8814165.post-54898118951172862142011-03-27T06:44:16.210+02:002011-03-27T06:44:16.210+02:00I just had these at the Stockholm Inn in Rockford ...I just had these at the Stockholm Inn in Rockford Illinois. Nasty nasty nasty.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8814165.post-21742156402522166992011-02-10T09:37:22.553+01:002011-02-10T09:37:22.553+01:00Hi! This is very interesting, I 've never had ...Hi! This is very interesting, I 've never had Swedish food before, and this recipe caught my attention, and I'll definitely try to have this and thanks a lot for sharing the recipe here.Claire@ blooming teahttp://www.bloomingteasite.com/noreply@blogger.comtag:blogger.com,1999:blog-8814165.post-36460736031566958442011-01-17T02:28:43.192+01:002011-01-17T02:28:43.192+01:00I'm not an experienced cook so I made the mist...I'm not an experienced cook so I made the mistake of not turning down the boiling water to medium when I put the dumplings in the salted water. So on the first six, quite a bit of the potato boiled off. Other than that, it's a great recipe and my family enjoyed them.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8814165.post-42372950995973445802011-01-06T18:19:05.164+01:002011-01-06T18:19:05.164+01:00Oh Yes, Swedish cannon balls. I grew up on them. S...Oh Yes, Swedish cannon balls. I grew up on them. Still make them and have(in my opinion) perfected the recipe. Hand grated taters and a few boiled and mashed. White as snow(family secret) and filled with salt pork, onion and allspice. One secret I'll give is to use Idaho Taters. If not, you may end up making Kropp soup.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8814165.post-41100266518039374082010-10-22T18:16:18.783+02:002010-10-22T18:16:18.783+02:00I just have eaten kroppkakor. Yammee yamme!Just th...I just have eaten kroppkakor. Yammee yamme!Just they were bit different than yours<br />http://villa-alps.blogspot.com/2010/10/potato-dumplings-swedish-not-lithuanian.htmlAstahttps://www.blogger.com/profile/08980135653092918992noreply@blogger.comtag:blogger.com,1999:blog-8814165.post-49352712588968163872010-06-07T06:49:52.915+02:002010-06-07T06:49:52.915+02:00This is a lot different than the recipe my family ...This is a lot different than the recipe my family has used for years and years. My grandma was swede and raides her 7 kids making these dumplings. They peels raw potatoes and grate them. Then squeeze out all of the water, put aside the potatoe and then pour out the water and use the starch at the bottom to mix back in with a little flour. We then put salt pork in the middle of the dumpling and boil. Make a salt pork gravy and use over the top. Also great sliced the next morning fried and a little butter and syrup. YUMMY!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8814165.post-67115924054924559182010-05-11T17:50:34.141+02:002010-05-11T17:50:34.141+02:00My father grew up having these regularly for break...My father grew up having these regularly for breakfast. His Swedish mother would prepare the dumplings ahead of time then slice and fry the pieces in butter. Just before taking them off the heat, she'd add cream which would boil down to a wonderful artery-clogging sauce. I get them on my birthdays.Frednoreply@blogger.comtag:blogger.com,1999:blog-8814165.post-32007963226103419092009-02-05T10:35:00.000+01:002009-02-05T10:35:00.000+01:00Can't wait to try this recipe, my 74 year old full...Can't wait to try this recipe, my 74 year old full blood swede husband remembers these very fondly. He remembers 1/2 raw and 1/2 cooked potatos.<BR/><BR/>Thanks for sharing this old favorite.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8814165.post-36879897421120848762008-11-26T07:45:00.000+01:002008-11-26T07:45:00.000+01:00I love these. Kropp-kaka or Kroppkakor are way be...I love these. Kropp-kaka or Kroppkakor are way better (in my opinion) than Swedish Cabbage, or, Kol-Dolma. My Grandmother fron the South Side of Chicago made both very regularly and I lived to tell about it. I miss you granny!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8814165.post-4010707655968425202008-07-06T20:16:00.000+02:002008-07-06T20:16:00.000+02:00Jag är en ölänning så jag äter dom alltid med ling...Jag är en ölänning så jag äter dom alltid med lingonsylt OCH grädde. Men jag måste säga att jag föredrar den öländska rätten lufsa som påminner en hel del om kroppkakor.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8814165.post-70385063854532701472008-05-13T18:58:00.000+02:002008-05-13T18:58:00.000+02:00At the risk of suggesting something really non-tra...At the risk of suggesting something really non-traditional... I bake kroppkakor when I make it. I know you're supposed to boil the dumplings, but just try it baked once - it's yummy! (My grandmother would just shake her head if she knew.)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8814165.post-7027826315611068392007-12-31T17:43:00.000+01:002007-12-31T17:43:00.000+01:00I love these. They might be something that is con...I love these. They might be something that is considered an acquired taste. My Mother made them with grated raw<BR/>potatoes,(squeeze out excess liquid), salt pork, and allspice. Also good the next day sliced, fried in butter, and topped with a little milk. The first time I made them I boiled them too rapidly and they didn't stick together very well. My sister also gave me a tip to place a plate in the bottom of the pot you are boiling them in and they won't stick to the bottom. <BR/><BR/>They are a little heavy, but also filling.<BR/><BR/>EllenAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-8814165.post-65148258160922317462007-07-18T09:09:00.000+02:002007-07-18T09:09:00.000+02:00Hej Nicke! Välkommen :) Jag får inspiration från a...Hej Nicke! Välkommen :) Jag får inspiration från alla möjliga ställen, men oftare tidningar och böcker än online. Allt jag skriver om har jag lagat, och oftast är det "egna" recept. (Annars står det alltid var de kommer ifrån.) Food Network önskar jag att vi hade här med, men näää.Annehttps://www.blogger.com/profile/18224478760304481724noreply@blogger.comtag:blogger.com,1999:blog-8814165.post-8610006763854874662007-07-18T03:23:00.000+02:002007-07-18T03:23:00.000+02:00Jag hittade din blog och vilken tur! Jag som alsk...Jag hittade din blog och vilken tur! Jag som alskar att laga mat, bor i USA, men ar fran Sverige, vilka roliga recept du har, har du hittat pa manga sjalv eller soker du online? Jag brukar titta pa Food network i USA for recept..Pappa Nicke i USAhttps://www.blogger.com/profile/05995991079230898589noreply@blogger.com