“Kroppkakor” or potato dumplings is a very traditional Swedish dish. Our potato dumplings are filled with pea mince, the dough is made of potato and quinoa. So it is gluten free. It is not boiled twice as the regular version one is. Just because potatoes tend to form mucus when boiled long enough, also boiling twice completely destroys its nutritional value. Served with chanterelle flavoured oat cream, sautéd dinosaur kale, chanterelles and lingonberries.
Time – 1 hour
Serves – 6 person
400 g potatos peeled and cut into quarters
65 g quinoa flour plus extra for dusting
Salt and pepper to taste
Fresh lingonberries or lingonberry jam ( aroniaberry jam also goes so well. see our recipe here)
Sautéd dinosaur kale and chanterelles
1 large onion
2 garlic cloves
1 tbsp olive oil
150 g chopped mushrooms, tofu or pea mince
1 tsp salt
1/2 tsp fresh ground black pepper
1. Chop the onion and garlic, in a large pan fry with little olive oil until soften. Then add the chopped mushrooms or tofu or pea mince, continue to cook until the mixture gets golden brown. Transfer to a bowl and set aside.
2. Place the potatos into a pan of boiling water and simmer for about 20 minutes until cooked.
3. Drain the potatos, give them a shake to remove as much of the cooking water as possible, and leave in the sieve to dry and cool.
4. Once dry place in a bowl and chop then mash until smooth, or pass through a potato ricer.
5. Season then add the quinoa flour and work it in using your hands. Add as much flour as you need to make a smooth dough that stick together.
6. Shape the dough into a log with floured hands and cut in small pieces. Make 6 little pocket in each piece and fill with 2 tablespoon of the filling. Close and shape to a ball. Make sure the filling is covered everywhere.
7. Place the dumplings in a pan with little olive oil and fry until they get a golden crispy crust.
8. Serve the crispy dumplings with berries, kale and oat cream.
Sautéd Kale and Chantarelles
¼ cup extra-virgin olive oil
3 cloves garlic, peeled and sliced
1 large bunch kale, stemmed, with leaves coarsely chopped
150 g chanterelles
1/2 cup vegetable stock, white wine or water
Sea salt, freshly ground black pepper and red-pepper flakes to taste
2 tablespoons orange juice
1. To sauté kale leaves, heat little olive oil in a large sauté pan set over medium-high heat until it shimmers.
2. Add garlic, and cook until soft. Add the mushrooms to the pan, turn the heat to high and add the stock. Cook until golden brown. 3. Then add the kale leaves and use a spoon to toss the greens in the oil and stock, then cover and cook for approximately 5 to 7 minutes, until it is soft and wilted, but still quite green.
4. Remove cover and continue to cook, stirring occasionally until all the liquid has evaporated, another 1 to 2 minutes. Season to taste with salt and peppers, add orange juice and toss to combine.
Oat chanterelle Cream
1 package oatly imat
1 tbsp chanterelle powder
1 tbsp tamari
1. Preheat a large non stick pan.
2. Add the oat cream, chanterelle powder and tamari. Whisk well.
3. Cook until thicken. Serve with your dumplings.