Öländska kroppkakor
by Tavolino
Traditional Swedish potato dumplings filled with cured pork belly. These are classically served with melted butter, cream, and lingonberry preserves.
Ingredients
- cured pork belly 200 g
- yellow onion 1
- allspice berries 1 teaspoon
- waxy potatoes (raw) 1 kg
- cooked peeled potatoes 100 g
- potato starch 75 g
- salt 1/2 teaspoon
- heavy cream 2 dl
- butter 50 g
- lingonberry preserves 1 dl
Preparation
- 1
Finely dice 200 g of cured pork belly.
- 2
Peel and finely chop 1 yellow onion.
- 3
Coarsely crush 1 teaspoon of allspice berries.
- 4
Mix the pork belly, onion, and allspice in a bowl.
- 5
Peel and finely grate 1 kg of raw waxy potatoes.
- 6
Squeeze all the liquid out of the grated potatoes using a kitchen towel.
- 7
Mix the squeezed potatoes with 100 g of cooked peeled potatoes, 75 g of potato starch, and 1/2 teaspoon of salt to form a dough.
- 8
Bring a large pot of water to a boil and add a pinch of salt.
- 9
Form 12 balls from the potato dough.
- 10
Make a hollow in each ball and fill with the pork belly mixture.
- 11
Pinch the balls closed so they are sealed and round.
- 12
Place the balls into the simmering water and let simmer for 60 minutes.
- 13
Serve with 2 dl of heavy cream, 50 g of butter, and 1 dl of lingonberry preserves.