Written by a gal from NYC living in Sweden, this blog dabbles in Swedish food and culture!
When you get Swedish citizenship, you need to do a few things to prove that you deserve that citizenship. For example, you need to have acquired a taste for Swedish caviar and have absolutely no problems with eating it for breakfast. Swedish caviar is something else. It’s its own animal. It comes in a tube and it’s a sweet and savory spread made of smoked cod roe. The caviar is not at all like what we, who come from any country other than Sweden, know. Not one bit. And it is a bit fantastic atop sliced boil eggs on a piece of bread.
Also, being a Swedish citizen means you need to use binders. Yep, binders. You know, those folders with rings in them that snap open and shut. Keeps papers together? Those things. It’s a little incongruous, after all, this is a society that is fairly technologically advanced. The last time I had a binder was in highschool. School things= binder. Bills, invoices, and other important things= folder. That’s just how my life has gone up till recently. But now. Now my life is full of binders. A binder for my taxes. one for bills. One for miscellany. Another for recipes. It feels like so 80s.
Another sign that you have earned your citizenship here is that you accept ketchup as a tomato sauce substitute. Ketchup is not only a condiment, my friends, but also a sauce that is considered better than REAL TOMATO SAUCE, and therefore can replace it. If you cannot accept this, you absolutely cannot have that passport! You don’t need to like it, but you just need to accept it, otherwise one’s life can be a living hell.
And finally, to be a Swedish citizen means that have to like a well-known, traditional Swedish dish, kroppkakor. (If that word looks really weird to you, that’s because it is. It literally means bodycakes.) If you don’t like dumplings, I suggest you stop reading now. Kroppkakor, or heh heh, body cakes, are Sweden’s beloved dumplings. It’s basically a ball that is made of a potato dough, filled with sauteed salt pork and onions. It’s served with lingonberry jam and brown butter, or with lingonberry jam and cream. It’s unclear why it’s called kroppkakor, but whatever, it tastes SO good. It was actually the first time I didn’t doubt whether or not I liked the dish. I can even go further to say, I love “bodycakes”.
I must warn you that it’s really easy to eat to many of these dumplings and you get really really full. But you decide when you’re done eating!
recipe from http://www.tasteline.com/Recept/Leif_Mannerstroms_Kroppkakor
1½ pounds potatoes
¾ cups potato flour
3 egg yolks
50 grams butter, browned
1 teaspoon salt
¾ pound salt pork
1 large yellow onion
2 teaspoon ground allspice
salt pork, sliced and fried
1. Peel and boil the potatoes. Mash them through a potato press into a large bowl and let cool. Stir in the potato flour, egg yolks, butter, and salt. Mix until the dough is smooth.
2. Slice the pork into quarter-inch cubes. Peel and chop the onion into quarter-inch pieces. Heat the butter up in a pan and fry the pork and onions until golden brown. Stir in the allspice and set aside.
3. Bring a pot of lightly-salted water to a rolling boil. Roll the potato dough out into a log shape. Slice about ¾ -inch thick slices. Make a small depression in the center and add some filling. Carefully fold the dough over the filling and shape into a smooth, round ball.
4. Boil the potato dumplings in several batches, for 5 -6 minutes, or until they float to the top. Serve immediately with fried saltpork, lingonberry jam, and browned butter.