Kroppkakor (Swedish potato dumplings)

Name: Kroppkakor (Swedish potato dumplings)
Cook time: 100 min
Total time: 100 min
Yield: 4 servings
Cuisine: Scandinavian
Ingredients: 1 kg Russet Potatoes, boiled and cooled; 2 Eggs; 180g Wheat Flour; 1 tsp Salt, fine; 350g Salted Pork, finely diced; 1 Yellow Onion, large, finely chopped; 1 tsp Allspice, ground; 1/2 tsp Pepper (Black), ground; 1 tbsp Butter, for frying; 1 tbsp Salt; 50g Butter, melted; 200ml Lingonberry Jam

Kroppkakor are comforting Swedish potato dumplings filled with savory pork and onions, delivering a warm, rustic flavor with a hint of allspice. The tender potato dough envelopes a rich, seasoned pork-onion filling, and the dumplings are traditionally served with melted butter and bright lingonberry jam for a perfect sweet-salty contrast. This classic dish is hearty, homey, and ideal for a cozy family meal.

Kroppkakor are comforting Swedish potato dumplings filled with savory pork and onions, delivering a warm, rustic flavor with a hin... Show more

Traditional Scandinavian Recipe

Health Grade

D · Occasional

Time

1 hr40 min

Price

1,39 €

Calories

1086 kcal

kid friendly

comfort food

holiday/special occasion

scandinavian

Method

Wash the potatoes

Scrub the russet potatoes well under cold running water to remove any dirt, since you will boil them whole first. Give them a quick look over and trim away any bad spots with a small knife.

Boil the potatoes

Put the potatoes in a large pot and cover them with cold water by a couple of inches. Bring to a boil, then lower to a steady simmer and cook for 20-25 minutes, until a knife slides into the center with very little resistance.

Cool and peel

Drain the potatoes and spread them out so the steam can escape. Let them cool for 30 minutes, or until they are no longer hot, then peel off the skins while they are still slightly warm; the peels should slip off fairly easily.

Prepare the filling

Cut the salted pork into very small dice if it is not already finely diced. Peel and finely chop the yellow onion so it cooks down quickly and tucks neatly into the dumplings.

Fry the filling

Heat butter in a skillet over medium heat. Add the pork and onion, then cook, stirring often, until the pork has rendered some fat and the onion is soft and lightly golden, about 6-8 minutes. Stir in the ground allspice and ground black pepper, cook for about 30 seconds more until fragrant, then scrape the filling onto a plate to cool slightly.

Mix the dough

Grate, rice, or mash the peeled potatoes into a large bowl until smooth with no obvious lumps. Add the eggs, wheat flour, and fine salt, then mix gently just until a soft dough comes together. It should feel pliable and only slightly tacky, not wet.

Shape the dumplings

Divide the dough into 8 equal portions. With lightly floured hands, flatten one piece into a palm-sized round, spoon a little filling into the center, then bring the edges up and around it and seal well. Roll it gently into a smooth ball or slightly oval dumpling, and repeat with the remaining dough and filling.

Boil the dumplings

Bring a wide pot of water to a gentle boil and add the remaining 1 tablespoon salt. Lower the dumplings in carefully, a few at a time if needed so the pot is not crowded, then keep the water at a gentle simmer rather than a hard boil so they do not break apart. Cook until they float, then simmer for 5 minutes more, until they are cooked through.

Serve warm

Lift the dumplings out gently with a slotted spoon and let any excess water drain off. Serve them hot with melted butter spooned over the top and lingonberry jam on the side.