Krup Kakar - Swedish Potato Dumplings Recipe
3.2 stars -
based on 3 votes
Tried it? Rate this Recipe:
This recipe for Krup Kakar - Swedish Potato Dumplings, by Karen J. Olson, 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.
|
|