Potatoes > Side Dishes > Sweden > Kroppkaka >
Kroppkaka
Béchamel Potato Dumplings
Dough:
4 potatoes
1 C all-purpose flour
1 egg
Salt & black pepper to taste
Tabasco to taste
1 large Spanish onion, peeled & diced
1/2 LB smoked bacon, diced
1 TBS canola oil
Salt & black pepper to taste
1 TBS unsalted butter
2 TBS all-purpose flour
4 C milk
1 bay leaf
Drippings from bacon & onion
Salt & black pepper to taste
Lingonberry Preserves or cranberry sauce
Dough: Bake potatoes in a 375-degree F oven until soft. Remove potatoes from oven; allow to cool for about five to ten minutes. Cut potatoes in half; scoop out potato flesh and place in a food processor. Season with salt and black pepper; add egg and flour. Gently knead into a soft dough. Roll out dough with additional flour; cut into 4-inch circles. Place on a baking sheet and set aside in refrigerator.
Filling: Dice onion and bacon; sauté in a skillet with canola oil until onions are soft and bacon is cooked but not crispy. Season with salt and black pepper to taste; allow to cool. Reserve drippings for sauce.
Béchamel Sauce: Add flour, drippings and butter to a saucepan over medium heat; melt the butter. Whisk ingredients together to make a roux; cook for three to four minutes. Whisk in milk; add bay leaf. Stir and cook until mixture reaches sauce consistency. Cook another ten minutes on low heat; season with salt and black pepper to taste.
Place filling in dough circles; cover with another dough circle and pinch edges to seal. Add dumplings to a pot of salted, boiling water; cook until dumplings float. Remove dumplings from water with a slotted spoon; pat dry. Arrange dumplings on a serving platter. Strain sauce and pour over dumplings.
Suggestion: Garnish Kroppkaka with Lingonberry Preserves or cranberry sauce.
*Kroppkaka with Lingonberry Preserves image (C) Sendelbach (2005). Used under the Creative Commons Attribution-Share Alike 3.0 Unported, 2.5 Generic, 2.0 Generic and 1.0 Generic licenses.
Similar Recipe: Knodel (German Potato Dumplings).
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