This is the local variant of old, traditional Fäbodmat from Ragunda, Sweden. The flat dough cakes are poached in leftover whey from cheese making and served immediately while hot, with cold fresh cheeses, messmör (whey butter) and butter.

Directly translated, the word kroppkaka means “body cake” and the name is quite fitting for these soft, hearty potato balls filled with salty, fragrant pork.

This dish can easily be modified to your liking and served as an entrée or banchan (Korean side dish). My version uses marinated beef, mushrooms and plenty of vegetables with the traditional sweet potato noodles.