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
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 DUMPLING SOUP
Put on your woolies and bundle up, 'cause our Potato Dumpling Soup is a Fargo favorite that's full of comfort. Between the rich broth and the homemade dumplings, we can't decide what we like best about this dish. All we know is that it's sure to help warm you up, from the inside out!
Provided by Ginsburg Enterprises
Categories Soups
Number Of Ingredients 13
Steps:
- In a medium skillet over medium heat, melt butter; cook potatoes and onion 10 to 15 minutes, or until tender. Add milk and pepper and heat until hot. Do not boil. Remove from heat and set aside.
- In a medium bowl, combine flour, baking powder, salt, and water; mix well to form a stiff dough (you may need to use your hands). Roll dough into a 1/2-inch rope, then cut into 1/2-inch pieces.
- In a soup pot over medium-high heat, bring 4-1/2 cups chicken broth to a boil. Add carrot and drop dough pieces into broth. Cover, reduce heat to low, and cook 15 to 20 minutes, or until dumplings are light and fluffy in center. In a small bowl, whisk remaining 1/2 cup broth and cornstarch until smooth. Add potato mixture, cornstarch mixture and parsley to soup pot and heat 5 minutes, stirring occasionally or until heated through.
PALT - SWEDISH POTATO DUMPLINGS
Swedish comfort food. Yummy.
Provided by sandyherb
Categories Side Dish
Time 1h
Yield 10
Number Of Ingredients 7
Steps:
- Wash, peel and cut up potatoes. Cook about 20 minutes in enough salt water to cover the potatoes. Potatoes are done when they can be pierced with a fork. In a large mixing bowl rice the potatoes. Whip in the egg yolk and 1 1/2 teaspoon salt. Set aside. In a medium sized skillet heat oil and butter over medium high heat. Add onions and sauté until soft. Remove from pan. Add meat to skillet and cook until crisp. Add back in onions. Drain off excess fat. In the large mixing bowl mix in flour 1 cup at a time. Add as much flour as needed to make a soft dough. Turn out the dumpling mix onto a bread board and knead. Pat dough to 1/2 inch thick and cut into 2 inch rounds. Spoon about 2 teaspoons of the filling into the center of the round, cover with a second round and seal edges well. Shape the dumpling into a ball. Bring the 2 quarts of water to a boil with 2 teaspoons salt. Add the dumplings one at a time so that the boiling does not stop. Cook as many as can that will float uncrowded. Cook for 15 minutes then remove with a slotted spoon. If going to potluck you can put the dumplings in a crock with Cream of Potato or Chicken soup. Serve with melted butter and lingonberry jam. Can fry up the leftovers for breakfast.
Nutrition Facts : Calories 122 calories, Fat 0.646299803146078 g, Carbohydrate 25.9521762443088 g, Cholesterol 20.978 mg, Fiber 1.52120848316331 g, Protein 3.49726193614727 g, SaturatedFat 0.200004053281268 g, ServingSize 1 1 Serving (328g), Sodium 13.1951474127222 mg, Sugar 24.4309677611454 g, TransFat 0.0790840172334105 g
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
PORTUGUESE POTATO DUMPLING SOUP
Steps:
- Wash the potatoes and place in a small saucepan. Cover with cold water and 1 teaspoon of the salt and bring to a boil over high heat. Reduce the heat to medium-low and simmer for 30 to 35 minutes until the potatoes are tender. Drain.
- Peel potatoes while they are still warm. (Not too hot, or you might burn your hands.) Place the peeled potatoes in a ricer over a small bowl and push through. Alternatively, using the back of a spoon or a rubber spatula, mash the potatoes through the holes in a colander into a bowl set below it. You can mash the potatoes by hand, but the dumplings won't be as fluffy.
- Add the ham, Parmesan, beaten eggs, butter, nutmeg, and the remaining 1 teaspoon of salt to the mashed potatoes. Mix well to combine.
- Line a small baking sheet with paper towels, and place the flour in a small mixing bowl.
- Roll the potato mixture into little balls, about 2 rounded teaspoonfuls each. Toss each dumpling in the flour, shake off the excess flour and place on the prepared baking sheet. Set aside.
- In a 6-quart soup pot or stockpot, combine the beef broth, chicken broth, water, onion, carrots, parsley and cilantro. Bring to a boil and boil for 10 minutes. Turn off the heat and cover to keep warm.
- Heat 2 tablespoons of the oil in a large nonstick skillet over medium to medium-high heat. Add 1/3 of the potato dumplings to the skillet, leaving enough room to turn them. Brown the dumplings on all sides, 6 to 8 minutes, until golden, and transfer to a paper towel-lined plate or baking sheet. Continue to brown the remaining dumplings, using 2 tablespoons of the oil for each batch.
- Heat the beef-chicken stock over medium-high heat until simmering, Using a ladle, carefully place the dumplings into the simmering stock. Simmer dumplings for 3 to 5 minutes. Serve immediately since the dumplings are fragile.
SWEDISH POTATO DUMPLING SOUP RECIPE
In a 5-qt. soup kettle, combine the first 10 ingredients. Cover and bring to a boil. Reduce heat; simmer for 3 hours. Remove chicken; allow to cool. Strain broth, discarding vegetables and...
Provided by GloriousSoupRecipes.com
Number Of Ingredients 18
Steps:
- In a 5-qt. soup kettle, combine the first 10 ingredients. Cover and bring to a boil. Reduce heat; simmer for 3 hours. Remove chicken; allow to cool. Strain broth, discarding vegetables and seasonings. Add enough water to make 8 cups; return to kettle. Debone chicken and cut into chunks; add to kettle with beans and noodles. Bring to a boil; cook for 20 minutes. For dumplings, mix potatoes, egg, cream, sugar and salt if desired in a medium bowl. Gradually add flour to make a stiff batter (it should form a peak when spoon is lifted). Drop by teaspoons into boiling soup. Cover and simmer for 3 minutes.
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 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
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- Preheat the oven to 425F. Poke the potatoes all over with a fork and wrap them in foil. Set them in the oven to bake for 1 hour.
- Meanwhile, to make the filling, fry the bacon in a pan over medium-low heat until crispy. Remove and chop it fine. Add the minced shallots to the pan and cook them in the bacon fat until soft and translucent, about 3 minutes. Mix together the chopped bacon, shredded meat, thyme and cooked shallots, along with some of the bacon fat in the pan, in a bowl. Set aside.
- When the potatoes are done, cut them in half to release heat. As soon as they are cool enough to handle, but still warm, peel and run them through a potato ricer or food mill. If you don't have either, Peel and mash them well. Put the potato into a bowl.
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