Grilled Kroppkakor with Pork Filling

Introduction

Kroppkakor are traditional Swedish potato dumplings filled with a savory mix of pork and onions. Typically boiled, this version adds an exciting twist by grilling them on the Arteflame for a crispy, golden-brown exterior while keeping the filling soft and flavorful inside. Served with lingonberry jam and melted butter, these grilled kroppkakor bring a delightful balance of textures and flavors to the table.

Ingredients

• 2 lbs starchy potatoes (peeled and boiled)
• 2 cups all-purpose flour
• 1 egg
• 1 tsp salt
• ½ lb pork belly or bacon, diced
• 1 small onion, finely chopped
• 2 tbsp butter (for grilling)
• Lingonberry jam (for serving)
• Melted butter (for drizzling)

Instructions

Step 1: Fire up the Arteflame Grill

Prepare your Arteflame grill by lighting the firewood over vegetable oil-soaked napkins. Let the grill heat up for about 20 minutes. You’ll use the flat top griddle for grilling the kroppkakor until they’re crispy and golden.

Step 2: Make the Potato Dough

After boiling the potatoes, mash them until smooth and let them cool slightly. In a large bowl, combine the mashed potatoes, flour, egg, and salt. Knead the mixture into a dough until it’s smooth and pliable. Set aside.

Step 3: Prepare the Filling

In a medium-heat zone on the flat cooktop, melt some butter and grill the diced pork belly or bacon with the chopped onion until crispy and caramelized, about 5-7 minutes. Set the filling aside to cool.

Step 4: Form the Kroppkakor

Take a small handful of the potato dough and flatten it in your palm. Add a spoonful of the pork and onion filling to the center, then fold the dough around the filling, forming a ball. Repeat until all the dough and filling are used.

Step 5: Grill the Kroppkakor

Melt more butter on the flat griddle. Place the formed kroppkakor on the griddle and grill them for about 4-5 minutes on each side, or until the dumplings develop a golden-brown crust. Be careful not to overfill them to avoid splitting.

Step 6: Serve

Transfer the grilled kroppkakor to a serving platter. Drizzle with melted butter and serve with a side of lingonberry jam for a sweet-tart contrast.

Tips

• Grill for texture: Grilling the dumplings gives them a delicious crispy exterior while keeping the inside soft and tender.
• Even heat: Use the outer edge of the Arteflame for a gentler heat to avoid burning the kroppkakor.

Variations

1. Vegetarian Kroppkakor: Swap the pork filling with a sautéed mushroom and caramelized onion mix for a vegetarian option.
2. Cheesy Kroppkakor: Add a small cube of cheese inside each dumpling for a molten, gooey center.
3. Spicy Kroppkakor: Mix in a pinch of chili flakes or finely diced jalapeño to the pork filling for a kick of heat.
4. Herbed Kroppkakor: Add chopped fresh herbs like dill or parsley to the dough for extra flavor and freshness.
5. Lamb Kroppkakor: Use ground lamb as the filling for a heartier, richer flavor profile.

Best pairings

• Lingonberry jam: A traditional sweet and tart side that balances the rich filling of the kroppkakor.
• Pickled cucumbers: Adds a refreshing crunch and tangy contrast.
• Crispbread (Knäckebröd): A crunchy side that pairs well with the soft dumplings.

Conclusion

Grilling Swedish kroppkakor on the Arteflame gives these traditional potato dumplings a smoky, crispy twist. The golden-brown exterior pairs perfectly with the savory pork filling and the sweetness of lingonberry jam, making this dish an exciting fusion of traditional and modern techniques.