KROPPKAKOR - SWEDISH POTATO DUMPLINGS
A big favorite of my Swedish-raised husband. This reminds him of his grandma's kitchen every time. Serve hot with butter. These are great as leftovers, sliced and fried, served with a fried egg.
Provided by Adelina Dudda
Categories Side Dish Potato Side Dish Recipes
Time 1h35m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 206.8 calories, Carbohydrate 25.2 g, Cholesterol 24.2 mg, Fat 8.8 g, Fiber 1.2 g, Protein 6 g, SaturatedFat 3.2 g, Sodium 868.3 mg, Sugar 0.8 g
KROPPKAKOR (SWEDISH DUMPLINGS)
These potato dumplings with mushroom filling are a meat-free twist on traditional Swedish dumplings.
Provided by Emma Bengtsson
Categories Main course
Yield Serves 4
Number Of Ingredients 15
Steps:
- Preheat the oven to 160C/140C Fan/Gas 3. Bake the potatoes on a tray for 1 hour until cooked through. (Test by piercing a small knife or fork into the centre of the potato. When soft they are done.)
- Meanwhile, to make the mushroom duxelle filling, heat the butter in a pan. Gently fry the mushrooms, shallots, garlic, thyme and allspice. Season with salt and pepper to taste. Cook until the liquid that comes out of the mushrooms has evaporated and the mixture is almost dry. Set aside and leave to cool.
- Once cool enough to handle, roll into 2cm/¾in balls. Chill in the fridge until the potatoes are cooked.
- Once the potatoes are cooked, peel them and pass through a potato ricer or use a potato masher to create a smooth mash.
- Add the flour, egg, egg yolks and salt, and mix. Divide the dough into walnut-sized portions. Place the prepared mushroom filling into the centre of each dough ball. Cover your hands in flour, and carefully work the dough around the mushroom mixture until it is completely encased within the dough. Each dumpling should be about the size of a golf ball.
- Cook the dumplings in a large pan of boiling water. Simmer until they start to float to the surface. This can be a little tricky if some of them have air pockets, but they should be ready in around 6-8 minutes. Once cooked, strain the dumplings and leave to cool slightly.
- Heat a knob of butter in a large pan and carefully sear the dumplings. Remove from the pan and set aside.
- Mix the defrosted lingonberries with the sugar and set aside.
- Heat a little more butter in a pan and gently fry the mushrooms for a couple of minutes. Remove from the pan and set aside.
- In the same pan, melt 50g/1¾oz of butter over a high heat until it starts to smell nutty and turn brown. Turn off the heat and remove from the pan so it doesn't burn.
- Divide the dumplings between 4 plates, garnish generously with the wild mushrooms and lingonberries, and pour the brown butter over to finish.
SWEDISH KLIMP
Klimp are small dumplings added to a soup or stew. This recipe comes from Aunt Berta in Northern Sweden who makes them every time we visit her.
Provided by Anne-Marie Bullis
Categories Main Dish Recipes Dumpling Recipes
Time 8m
Yield 4
Number Of Ingredients 5
Steps:
- In a medium bowl, whisk together egg, milk, salt and sugar. Gradually add flour, mixing until smooth.
- Drop flour mixture by tablespoonfuls into boiling soup or stew. When they float to the surface, they are done.
Nutrition Facts : Calories 262.7 calories, Carbohydrate 46.1 g, Cholesterol 53.8 mg, Fat 3.6 g, Fiber 1.5 g, Protein 10.2 g, SaturatedFat 1.6 g, Sodium 928.2 mg, Sugar 4.5 g
POTATO KLUBB (NORWEGIAN POTATO DUMPLINGS)
This is a traditional Norwegian main dish. My grandmother always served it with fresh peas. As good as the potato klubb are the first day, they're even better the second day sliced and fried in butter until golden brown. We like to have them for breakfast with fried eggs.
Provided by Vickie Spencer
Categories Main Dish Recipes Dumpling Recipes
Time 1h30m
Yield 8
Number Of Ingredients 9
Steps:
- Mix the flour, 1/2 teaspoon salt, baking powder, and pepper together in a bowl. Place the potatoes and onion in a large bowl, and stir in the flour mixture until thoroughly blended. Use floured hands to knead the potato mixture in the bowl until it takes on the quality of stiff bread dough. Add additional flour if the dough is too sticky.
- Pinch off a tennis ball-sized piece of dough and shape it around a cube of ham, completely covering the ham, to form a ball. Repeat with remaining dough and ham cubes. Set aside any extra ham.
- Fill a large pot with water, add 2 teaspoons salt and any extra ham, and bring to a boil over medium-high heat. Carefully slide the balls into the boiling water, a few at a time. Loosen any sticking to the bottom of the pot. Simmer for 45 minutes to 1 hour. Remove with a slotted spoon, and drain on a plate. Serve hot with melted butter.
Nutrition Facts : Calories 378 calories, Carbohydrate 37.7 g, Cholesterol 61 mg, Fat 23.4 g, Fiber 2.6 g, Protein 5.1 g, SaturatedFat 14.6 g, Sodium 910.8 mg, Sugar 0.8 g
ORIGINAL KUMLA RECIPE FROM MOM
Swedish-Norwegian potato dumplings. Serve with lots of butter and sour cream.
Provided by Bud
Categories Main Dish Recipes Dumpling Recipes
Time 2h15m
Yield 25
Number Of Ingredients 9
Steps:
- Place the ham in a large soup pot (at least 10 quart size), and pour in 16 to 20 cups of water to cover. Bring the water to a boil, reduce heat, and simmer the ham to make a rich stock, about 2 hours. Remove the ham, and skim any foam off the broth. Stir in 1 teaspoon salt (or to taste) to broth, if necessary.
- Place the potatoes in a large bowl, and use very wet hands to mix in the all-purpose flour, whole wheat flour, baking powder, and 1 teaspoon salt to make a sticky dough.
- Bring the ham stock to a full, rolling boil. Place a bowl of water near the stove. With very wet hands, pinch off about 2/3 cup of dough, and press a piece of bacon into the center of the dough. Roll the dough into a ball about 2 1/2 inches across, and slip the kumla into the boiling broth along the side of the pot. Don't drop them into the middle of the broth to avoid splashing the hot broth. Repeat with the remaining dough, using the bowl of water to keep your hands very wet, until all the dumplings have been added to the broth.
- Cover and simmer over low heat for about 15 minutes, then use a slotted spoon or spatula to gently lift any stuck dumplings from the bottom of the pot. Cover the pot again, and simmer the dumplings for about 1 hour. They will float to the top of the broth as they cook.
- Gently lift the kumla from the broth with a slotted spoon, and stack them in a bowl for serving. Sprinkle with salt and pepper before serving.
Nutrition Facts : Calories 377.9 calories, Carbohydrate 37 g, Cholesterol 85.1 mg, Fat 11.4 g, Fiber 2.6 g, Protein 30.8 g, SaturatedFat 3.8 g, Sodium 296.4 mg, Sugar 0.6 g
KLIMP (SWEDISH DUMPLINGS)
These are great and easy to make quickly, it only takes about 10 minutes to prepare! Not sure on the amount it makes though, it always comes out different.
Provided by bananabreadeater
Categories Swedish
Time 10m
Yield 17 small dumplings
Number Of Ingredients 6
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.
Nutrition Facts : Calories 42.2, Fat 2.8, SaturatedFat 1.6, Cholesterol 26.6, Sodium 25.1, Carbohydrate 3, Fiber 0.1, Protein 1.4
THE BEST CHICKEN AND DUMPLINGS
This is pure comfort food at its finest. Tender chunks of chicken and vegetables come together in a creamy, richly-flavored sauce with pillowy dumplings baked right on top. It's hearty but not too heavy and comes together from scratch in about an hour.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- For the chicken: Heat the oil in a large Dutch oven or heavy-bottomed pot with a lid over medium-high heat until shimmering. Add the carrots, celery, onion, 1/2 teaspoon salt and about 10 grinds black pepper and cook, stirring occasionally, until the vegetables just begin to soften but don't take on any color, 4 to 5 minutes.
- Stir in the garlic and thyme and cook until fragrant, about 1 minute. Add the wine and simmer until completely evaporated, 4 to 5 minutes. Stir in the butter until completely melted. Sprinkle the flour over the vegetables and stir until it is completely incorporated and a sandy paste forms. Pour in the milk and stir until the flour has been smoothly incorporated into the liquid.
- Add the chicken and the chicken stock to the pot and stir to combine. Bring the mixture to a boil then lower the heat to medium-low and simmer until the chicken is cooked through, 15 to 20 minutes. Stir in the parsley and peas and remove from the heat.
- For the dumplings: Whisk together the flour, baking powder, garlic salt, 1/2 teaspoon salt and about 10 grinds black pepper in a medium bowl. Stir in the melted butter until just combined, then add the milk and stir until a ball of dough forms.
- Use a small ice cream scoop or measuring cup to scoop 10 balls of dough into the pot (about 2 tablespoons each). Cover the pot and simmer over medium-low until the dumplings have puffed up and a toothpick inserted into the center comes out clean, 10 to 15 minutes. Divide among bowls and sprinkle with more parsley.
SWEDISH DUMPLINGS
A delicious meal-stretcher from the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947
Provided by Molly53
Categories Lactose Free
Time 40m
Yield 24 dumplings
Number Of Ingredients 7
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.
Nutrition Facts : Calories 91, Fat 4.5, SaturatedFat 2.1, Cholesterol 30.5, Sodium 166.6, Carbohydrate 10.2, Fiber 0.4, Sugar 0.1, Protein 2.1
KROPPKAKOR - SWEDISH POTATO DUMPLINGS
We grew up eatting the potato dumplings (palt) which are from northern Sweden and use raw potato in the dough. But I prefer this dumpling, that is more common in the southern Sweden. These dumplings are heavy winter time comfort food. The filling is usually cooked meatballs. But any kind of cooked meat will work. ( I like pork best). Sometimes, if the dough is too dry, I add an additional egg yolk or whole egg. We always ate these with lots of melted butter and cranberry or lingon jam, and a cold glass of milk. Leftovers taste really good cut into pieces and fried up crispy for breakfast the next day. This recipe is from an old Swedish cookbook of my mother's...the title is missing!
Provided by Lee_tah
Categories Potato
Time 55m
Yield 24 dumplings, 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Wash, peel and cut up potaotoes. Cook about 20 minutes in enough salted water to cover the potatoes. Potaotes are done when they can be pierced with a fork. Drain.
- Mash or rice potatoes well. Whip in the egg yolk and 1 1/2 tsp salt. Set aside while you prepare filling.
- Put onions in a cold skillet and fry with a little oil or butter until soft. Remove from pan. Add meat to pan and cook until crisp and evenly browned. Add back in onions. Drain off excess fat.
- To make dough: Add the flour 1 cup at a time and mix well. Add as much of the flour to make a soft dough. Once dough has formed, turn out onto a floured surface and knead like bread dough. Pat out dough to 1/2 inch thickness. cut into 2 inch rounds, a biscuit cutter works well. Spoon about 2 teaspoons of the filling into the centre of one of the rounds. Cover with another round. Seal edges well, and shape into a ball.
- Bring the 2 quarts of water and 2 tsps salt to t boil in a heavy saucepan. Once the water is boiling add dumplings one at a time, so that boiling does not stop. Cook only as many dumplings at one time that will float uncrowded, one layer deep. Cook 15 minutes, then remove with a slotted spoon. Put in a warm dish and serve with melted butter and jam. A simple salad goes nice along side.
Nutrition Facts : Calories 424.9, Fat 28.1, SaturatedFat 10.2, Cholesterol 45.9, Sodium 1311.6, Carbohydrate 36, Fiber 2.9, Sugar 1.2, Protein 6.5
SWEDISH MEAT DUMPLINGS FOR SOUP
This recipe is an idea from my "Classic Scandinavian Cooking" by Nika Hazelton cookbook that I absolutely adore because it reverses how we think about soup. Although happily changing somewhat in recent yrs, most of our DH's and our kids still think of soup as something meat-based, creamed, filled with pasta and not really a meal. While that's a time-honored tradition, the trend now is to healthier and veggie-based soups. This idea helps you to convince your "bread, meat and potatoes" DH and your "I don't like veggies" kids that eating healthier can be tasty and fun. Not a problem and so easy ... make meat dumplings for a variety of veggie-based soups. Everyone is happier and healthier!
Provided by twissis
Categories Pork
Time 30m
Yield 24 Meatballs, 4 serving(s)
Number Of Ingredients 6
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!
Nutrition Facts : Calories 99.6, Fat 4.2, SaturatedFat 1.6, Cholesterol 18.7, Sodium 19.6, Carbohydrate 8.8, Fiber 0.8, Sugar 1.2, Protein 6.3
SWEDISH POTATO DUMPLING SOUP
Family and friends gather around our table throughout the year to enjoy good company and great food. As part of our traditional Christmas Eve meal, I serve this hearty soup.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 12 servings (3 quarts).
Number Of Ingredients 19
Steps:
- In a 5-qt. soup kettle, combine the first 10 ingredients. Cover and slowly bring to a boil. Reduce heat; simmer for 3 hours. Remove chicken; set aside until cool enough to handle., Strain broth, discarding vegetables and seasonings. Add enough water to make 8 cups; return to kettle. Remove chicken from bones; discard bones and skin. Cut chicken into chunks; add to kettle along with beans and noodles. Bring to a boil; cook for 20 minutes., For dumplings, combine the potatoes, egg, cream, sugar and salt if desired in a medium bowl. Gradually add flour to make a stiff dough (it should form a peak when spoon is lifted). Drop by teaspoons into boiling soup. Cover and simmer for 3 minutes.
Nutrition Facts : Calories 192 calories, Fat 6g fat (0 saturated fat), Cholesterol 52mg cholesterol, Sodium 62mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 0 fiber), Protein 19g protein. Diabetic Exchanges
SWEDISH DUMPLINGS
Steps:
- Combine cold water into the flour in a cup with salt- until it makes a very thick paste.
- Dip a teaspoon into the low boiling chicken broth (empty spoon), then take a heaping half teaspoon of the paste and dip slowly into the hot broth, letting the paste fall into the broth slowly.
- The dumpling will rise to the top when cooked and they are done.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
More about "swedish dumplings food"
KROPPKAKOR RECIPE - SWEDISH POTATO DUMPLINGS WITH …
From honest-food.net
20 DELICIOUS FOODS AND DISHES FROM SWEDEN - CULTURE TRIP
From theculturetrip.com
DUMPLING - WIKIPEDIA
From en.wikipedia.org
PALT - SWEDISH POTATO DUMPLINGS - BIGOVEN
From bigoven.com
KROPPKAKOR - TRADITIONAL SWEDISH RECIPE | 196 FLAVORS
From 196flavors.com
SWEDISH FOOD - 15 TRADITIONAL DISHES TO EAT IN SWEDEN
From swedishnomad.com
PALT | TRADITIONAL DUMPLINGS FROM NORRBOTTEN COUNTY, …
From tasteatlas.com
TOP 10 WORST SWEDISH FOODS - FIVE EURO FOOD - HOME SWEET …
From homesweetsweden.com
COMFORT FOOD: SUPER GOOD SWEDISH DUMPLINGS | A WORLD OF FOOD
SWEDISH DUMPLINGS - RECIPE | COOKS.COM
From cooks.com
SWEDISH POTATO DUMPLINGS WITH HERBY GARLIC MUSHROOMS AND …
From plantbasedmag.com
SWEDISH POTATO DUMPLINGS | FOOD, SWEDISH RECIPES, SWEDISH …
From pinterest.ca
10 CLASSIC SWEDISH DISHES YOU MUST TRY - NORDIC CHOICE HOTELS
From nordicchoicehotels.com
SWEDISH DUMPLINGS - RECIPES | COOKS.COM
From cooks.com
POTATO DUMPLINGS (KROPPKAKOR) - SWEDISH FOOD
COMFORT FOOD: SUPER GOOD SWEDISH DUMPLINGS - YOUTUBE
From youtube.com
CHICKEN SOUP WITH SWEDISH DUMPLINGS RECIPE | CDKITCHEN.COM
From cdkitchen.com
SWEDISH FOOD: 14 MUST-TRY TRADITIONAL DISHES OF SWEDEN
From travelfoodatlas.com
SWEDISH FOOD – THE ULTIMATE FOODIE BUCKET LIST - VISIT SWEDEN
From visitsweden.com
SWEDISH DUMPLINGS | SWEDISH RECIPES, LIGHT SOUPS, SCANDINAVIAN FOOD
From pinterest.ca
PALT: HEARTY SWEDISH PORK AND POTATO DUMPLINGS WITH JAM
From dinnerbydennis.com
7 MOST POPULAR SCANDINAVIAN POTATO DISHES - TASTEATLAS
From tasteatlas.com
SWEDISH DUMPLINGS WITH MUSHROOMS - WAITROSE
From waitrose.com
6 MOST POPULAR NORTHERN EUROPEAN DUMPLINGS - TASTEATLAS
From tasteatlas.com
KLUBB RECIPE - NORWEGIAN POTATO DUMPLINGS - RAMSHACKLE PANTRY
From ramshacklepantry.com
SWEDISH DUMPLINGS FROM ÖLAND – FASTIDIOUS CHEF
From fastidiouschef.com
EASY DROP DUMPLINGS RECIPE FOR SOUPS AND STEWS - THE SPRUCE EATS
From thespruceeats.com
KROPPKAKOR (SWEDISH POTATO DUMPLINGS STUFFED WITH BACON AND …
From saveur.com
SWEDISH FOOD CULTURE: 11 CLASSIC DISHES YOU MUST TRY
From jtgtravel.com
HOW TO MAKE NORDIC FOOD - SWEDISH POTATO DUMPLINGS ... - YOUTUBE
From youtube.com
10 MOST POPULAR NORTHERN EUROPEAN POTATO DISHES - TASTEATLAS
From tasteatlas.com
SWEDISH CUISINE - WIKIPEDIA
From en.wikipedia.org
5 MOST POPULAR SCANDINAVIAN DUMPLINGS - TASTEATLAS
From tasteatlas.com
SWEDISH POTATO DUMPLINGS: KROPPKAKOR | RECIPES JOURNEY
From recipesjourney.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love