The direct translation of this traditional Swedish dish “kroppkakor” is “Body cakes” but a better way to describe them is: potato dumplings with pork and onion. There are some regional differences of kroppkakor; “öländska kroppkakor”, “småländska kroppkakor” and “pitepalt”.
This recipe is closest to småländska kroppkakor but uses some extra spices (traditionally it is only salt and allspice). I got inspiration from Ludvig Brydolf in the Swedish MasterChef where he uses Angostura bitters, but I thought it is more common for people to have clove, cardamom and nutmeg at home so why not use those spices that makes up the flavours of Angostura bitters.
Tip 1: Remember that the type of potato and the size of the eggs determines how much flour you need to add.
Tip 2: Once you have closed the dumpling, be sure to put it on a greased surface or add more flour to prevent it from sticking to the surface.
More traditional Swedish recipes from IngredientMatcher here