"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Krup Kakar - Swedish Potato Dumplings Recipe

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This recipe for Krup Kakar - Swedish Potato Dumplings, by , is from The Olson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen J. Olson
Added: Sunday, June 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Dumpling:
6 Medium Potatoes - grated
1/2 Cup Flour
Salt to taste

Meat Ball:
2 Medium Onions Grated
1 lb Hamburger - cooked and drained
Salt and pepper

Directions:
Directions:
Have pot with boiling water ready to put the Krups in.
Potato mixture with enough flour to make slightly sticky. Put about 1/2 Cup of Potatoes mix in your hand. Spread out and put the 1/4 Cup of meatball mix in the middle of the potato. Cup the potato around the meatball until the meatball is covered. Pat potato mix smoothly , it will help to keep the dumpling together. With a large spoon put the entire dumpling into the boiling water. Simmer for 45 minutes, under the water. Make sure none stay at the bottom and burn.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
20minutes
Personal Notes:
Personal Notes:
From Ella Elizabeth Herren, very hearty meal but not for the hot weather. When you get it right, the dumpling start together and are a delight. They can be eaten in pieces and still taste as good.

 

 

 

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