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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (668g) Recipe makes 4 servings |
||
| Calories 843 | ||
| Calories from Fat 249 | (29%) | |
| Amount Per Serving | %DV | |
| Total Fat 27.7g | 42% | |
| Saturated Fat 9.1g | 45% | |
| Monounsaturated Fat 11.9g | ||
| Polyunsaturated Fat 3.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 91mg | 30% | |
| Sodium 523mg | 21% | |
| Potassium 2462mg | 70% | |
| Total Carbohydrate 126.4g | 42% | |
| Dietary Fiber 13.3g | 53% | |
| Sugars 5.5g | ||
| Protein 23.2g | 46% | |
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Ingredients
- 10-12 medium potatoes, boiled and cold
- 1 egg
- 1 1/4 cups all-purpose flour
- 8 ounces bacon, the smoked and slightly salted one, cut into small pieces
- 1 onion, finely chopped
- 1 teaspoon whole allspice, coarlsey crushed
Directions
1
Mash the potatoes.2
Stir in egg and flour making a smooth dough.3
Fry onion and bacon in some butter.4
Add allspice or white pepper to taste, set aside.5
Shape the dough into a log with floured hands cut into 12 pieces.6
Make a little pocket and fill with about 1 tablespoon of filling.7
Close and shape into a ball.8
Put about 4-5 at a time in simmering salted water, big pot, and let simmer for 5 minutes.9
kakorna will sink and when they have floated to the top they are ready.10
Serve with a thin béchamel sauce or melted butter.11
A must is lingonsylt.
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- Course > Main Dish
- Main Ingredient > Vegetables > Potatoes
- Cuisine > European > Scandinavian > Swedish
- Preparation > Time to Make > < 60 mins
- Occasion > Holiday/Event > Historical/Traditional
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Low Cholesterol
Featured Reviews for This Recipe
From: Iceland
On Feb 2, 2007
I tried this as my boyfriend is swedish and i wanted to surprise him. Later i found out he never had accually tried it but it stilltasted authentic and we felt a little like "home". This is feel-good food! Thank you so much for brightening up pur day 
From: AprincessMOM :O)
On Jul 22, 2006
I havn't made this, yet. I will. I just can't get over how beatiful this photo is, great job,aevil!
From: Ken Hawkinson
On Oct 5, 2003
This has long been a favorite. My recipe uses salt pork in place of bacon. We make a gravy similar to that used in biscuits and gravy in the USA.
From: aevil
On Mar 14, 2006
The dough part of the recipe is a bit off since I got a bit of glue instead of dumpling dough. After some research with a bunch of Swedish recipes and a few more batches, the ratio should be 1 pound potatoes:1 egg:1 cup flour - which is easily doubled. The allspice is great...such an underappreciated spice. The dumplings are delicious. 3-4 is the maximum serving for normal humans, too as these babies are /heavy/.
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