"Kroppkaka coma" is a condition native to Sweden. It occurs once you've eaten one too many kroppkaka dumplings (think Swedish potato dumplings filled with bacon). You can't really communicate, listen, walk, you just sit there in a comatose spell of lethargy. As you try to repeat beer, bacon, butter, lingonberry, balls between buddies 5x fast..Say that 20x fast or eat one too many and you will. Repeat that 20x or eat one too many and you will fall into the coma, known through out all of Sweden.

Swedish Palt Recipe in Gävle, Sweden

Made  with Swedish  Love

Swedish Kroppkaka

Recipe

Captured by

The Recipe Hunters in Sweden

Ingredients:

  • 1.5 lbs of flask (or bacon or pancetta)

  • 2 yellow onions

  • 3 1/4 lbs of potatoes (~ 8 medium sized)

  • 1/2 cup of white flour

  • Salt

  • White Pepper

  • Black Pepper

  • 1 Egg

  • 1 stick of butter

  • Lingonberry Sauce to Serve

Erica Making Swedish Palt Recipe in Gävle, Sweden

Erica

Erika and the Palt Recipe in Gävle, Sweden

Recipe

Cooking the Potatoes: Peel the potatoes, cut out all imperfections, and add them to a large pot of water. Boil the potatoes until you can stick a knife through them.

 

Cooking the Flask: While the potatoes are boiling, place the onions in a large frying pan and let them cook until they are translucent. Then add the fläsk or bacon, sprinkle with salt and pepper, and fry over medium-high heat; constantly stirring until the flask is golden brown and crispy. Note: You do not need to add butter or oil as the fat from the flask should oil the pan up nicely.

Making the Dough: Boil a large pot of water to boil (this is where you will eventually be dropping the palt balls into, a few at a time). As the water heats up, mash the potatoes and place them into a large bowl. Crack the egg into the bowl, add the salt, and massage the egg into the mashed potatoes forming a dough. Next add the flour a few Tbsp at a time until the dough is not longer sticky.x

 

Making the Kroppkaka Balls: Lightly flour your working surface. Grab a handful of dough (the size of a clementine) and squash it onto the floured surface. Press the dough out with your fingers into a flat disc. Now ladle in a spoonful of flask into the center of the disc. Next, take the edges of the disc and pinch them together, which will pull the flask into the center of the ball. Roll the newly fowmed ball in your hands to smoothen it out.

Drop the dumplings one by one into the boiling water until they float to the surface, once they are at the surface let them cook there for 3 more minutes before taking them out (you don't have to do them all at once). The traditional way to eat these bad boys, is to fry a stick of butter on the side and just pour it over.

 

Serve with Lingonberry Jam and a glass of fresh öl aka beer! Remember to have a comfy sofa or bed nearby to pass out on during the inevitable  coma ;)

Written by The Recipe Hunters:

Leila Elamine and Anthony Morano