Kroppkakor with Mushroom and Dill Filling
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Ingredients
- 700 g floury potatoes
- 150 g plain flour
- 1 egg
- 200 g mushrooms
- 1 onion
- 40 g butter
- 10 g fresh dill
Nutrition (per serving)
- Calories
- 385 kcal
- Protein
- 11 g
- Carbohydrate
- 60.5 g
- of which sugars
- 5 g
- Fat
- 10.7 g
- of which saturates
- 6 g
- Fibre
- 6.1 g
- Salt
- 0.28 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Boil the floury potatoes for 18 minutes until tender, then drain, mash and leave to cool. Mix in the flour and egg to form a soft dough.
- 2
Finely chop the mushrooms and fry with the chopped onion in half the butter for 6-8 minutes until golden and any liquid has cooked off. Leave to cool.
- 3
Divide the potato dough into 8 balls, flatten each into a disc, and spoon a little mushroom filling into the centre. Fold the dough around the filling and roll into a ball.
- 4
Bring a large pan of salted water to the boil and cook the dumplings for 10-12 minutes until they float and are cooked through.
- 5
Melt the remaining butter, drizzle over the dumplings, scatter with chopped dill and serve.
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