Krubb Kaker (don't know if I have the spelling right) was one of my favorites, growing up. It is a sort of meat and potato dumpling. Peel and grate potatoes using the jagged side of the grater that turns things to mush (and takes the tops of your knuckles off - ouch!). By the time you are done grating several potatoes, the juice will have turned a brownish color. That's okay, don't drain it off. Add enough flour to make a dough that you can handle without it being too sticky. Squeeze off small balls of dough, flatten, and wrap around a piece of meat - we used to use a half of a breakfast-style pork link sausage (this works well if the sausage is still a bit frozen, too) - and seal it shut. Put dumplings in a big pot of water and boil a few minutes until done. If you have extra sausage, just throw them in the pot, as well. When sausage is cooked through, the dumplings are done. Scoop them out of the water with a slotted spoon and serve with butter and cream. Slice dumpling open, put a dab of butter inside and pour cream over. Delicious!
I also have a delicious Swedish pancake recipe and what about the traditional smorjabord?