Swedish Dumplings Food

KLIMP (SWEDISH DUMPLINGS)

Steps:

• Melt butter in a saucepan. Add the flour and stir well.
• Add the milk and bring to a boil while stirring. Continue to boil for a few minutes, then remove the saucepan from the burner.
• Beat in egg yolks and simmer for 2 to 3 minutes.
• Season with salt and pepper.
• Place dough into a bowl that has been rinsed in water. Allow the dough to cool.
• Tip the bowl to slide the dough onto a plate. Form the dough into little balls, using a spoon dipped in water.
• Sprinkle with parsley to garnish.

SWEDISH KROPPKAKOR

Steps:

• Mash the potatoes.
• Stir in egg and flour making a smooth dough.
• Fry onion and bacon in some butter.
• Add allspice or white pepper to taste, set aside.
• Shape the dough into a log with floured hands cut into 12 pieces.
• Make a little pocket and fill with about 1 tablespoon of filling.
• Close and shape into a ball.
• Put about 4-5 at a time in simmering salted water, big pot, and let simmer for 5 minutes.
• kakorna will sink and when they have floated to the top they are ready.
• Serve with a thin béchamel sauce or melted butter.
• A must is lingonsylt.

SWEDISH DUMPLINGS

Steps:

• Sift dry ingredients together.
• Cut in 2 tablespoons fat; add grated onion.
• Add eggs to water and mix thoroughly; stir into first mixture.
• Drop by tablespoons into 2 quarts of boiling water to which 1 teaspoon salt has been added; cook, uncovered, for 15 minutes.
• Drain well in colander.
• Place remaining fat in frying pan; when melted, add dumplings and cook until golden.

SWEDISH MEAT DUMPLINGS FOR SOUP

Steps:

• Combine all ingredients (except flour); blend thoroughly. Shape into small balls the size of a large marble.
• Roll in flour, drop into your simmering soup and simmer for 20 minutes.
• Notes: This is admittedly done on a small scale, but easily doubled. The yield will depend on how faithful you are to size. I like to use 1 tsp Worcestershire sauce to add smoky flavor + darker color to the meat mixture, but you can also add 1-2 tbsp of Pepperidge Farm dressing mix to enhance the flavor & stretch the yield. It's a tiny recipe w/lots of versatility!

KROPPKAKOR - SWEDISH POTATO DUMPLINGS

Steps:

• Fry salt pork with onion in a skillet until the salt pork is golden brown, about 10 minutes. Drain fat and set salt pork and onion mixture aside.
• Mix mashed potatoes, egg, salt, black pepper, and nutmeg together in a bowl; stir 1 cup flour into potato mixture. Sprinkle 1 cup flour onto a work surface and turn the dough out onto the flour. Knead the flour on the work surface into the dough.
• Cut dough into 12 equal pieces and roll into balls, dusting your hands and sprinkling work surface with remaining 1/2 cup flour. Press your thumb into each dumpling to make an indentation, and fill with a small amount of salt pork-onion mixture. Pinch the dumplings closed and roll in flour.
• Bring water to a boil in a large pot. If desired, replace half the water with beef broth. Drop dumplings into the boiling water and broth and reduce heat to low. Simmer until cooked through, about 25 minutes. Drain and transfer to a serving bowl.