Kroppkaka

Kroppkaka is a cherished traditional Swedish dish composed of boiled potato dumplings stuffed with onions and pork or bacon. The primary ingredients required are potatoes, wheat flour, onion, salt, and minced meat or pork. Think of it as Sweden's counterpart to Norway's raspeball or Lithuania's Cepelinai.

When it comes to serving these delectable dumplings, they are typically enjoyed with either butter or a blend of cream and milk, accompanied by a dollop of lingonberry jam. Many people also add fried unsmoked streaky bacon on the side for an extra touch of indulgence.

There are regional variations to the recipe, especially in the proportion of boiled versus raw potatoes used, and some versions can be quite creative with the addition of spices. You will predominantly find kroppkakor being savored in southern Swedish regions such as Öland, Småland, Gotland, and Blekinge.

In Uppsala, a university town in Sweden, there is even a special event called Kroppkakegasque held every March. Organized by the student society Kalmar Nation, it is a formal dinner that celebrates this dish, complete with an eating competition!

It’s worth noting that while kroppkakor may resemble another Swedish dish called palt, there is a crucial distinction. Kroppkakor are primarily made from boiled potatoes and wheat flour, whereas palt uses raw potatoes and barley flour.