Kroppkakor (Swedish Stuffed Potato Dumplings)

  • Preparation and stuffing - 45 minutes
  • Boiling - 30 minutes
  • Servings: 4
  • Country: Sweden
Served potato dumplings Kroppkakor, drizzled with melted butter and served with lingonberry jam.

Kroppkakor are hearty and labour-intensive to prepare, but the result is worth it. The key to success is thoroughly squeezing out the excess water from the raw potatoes and choosing the correct ratio of raw to boiled potatoes (traditionally 1:1).

These dumplings should be boiled slowly and should not be stirred vigorously. Properly cooked dumplings will float to the surface and should be soft without falling apart.

Ingredients

I. For the Potato Dough

  • 500 g Potatoes, boiled and cooled
  • 500 g Potatoes, raw
  • 2 dcl Plain flour (wheat)
  • 1 pc Egg
  • 1 tsp Salt

II. For the Filling (Fyllning)

  • 200 g Smoked pork or bacon, diced
  • 1 pc (large) Onion, yellow, finely chopped
  • 1 to taste Black pepper

III. For Serving

  • 1 bowl Lingonberry jam (Lingonsylt)
  • 4 Tbsp Butter, melted

Instructions

Step 1: Preparing the Filling

Fry the diced smoked meat/bacon in a pan until crispy. Drain the fat, but save it for frying later.

Add the chopped onion to the meat and fry until translucent. Season with black pepper. Set aside to cool.

Step 2: Preparing the Potato Dough

Mash or press the boiled potatoes through a potato ricer. Let them cool.

Grate the raw potatoes finely and thoroughly squeeze out the excess liquid (e.g., through a cloth). This is crucial!

Mix the mashed boiled potatoes, grated raw potatoes, flour, egg, and salt. Knead into a compact, non-sticky dough. If too soft, add more flour.

Step 3: Stuffing and Shaping

Divide the dough into 8-10 equal portions.

Flatten each portion into a disc. Place a tablespoon of the cooled filling in the centre.

Carefully seal the dough around the filling and shape it into a round dumpling. Ensure the dough is of even thickness and the filling is fully enclosed.

Step 4: Boiling

Bring salted water to a boil in a large pot.

Carefully place the Kroppkakor dumplings into the boiling water. Once they float to the surface, boil them for another 20-25 minutes at a gentle simmer.

Remove the cooked dumplings with a slotted spoon.

Step 5: Serving

Serve Kroppkakor hot, drizzled with melted butter and a spoonful of lingonberry jam (Lingonsylt) on the side. Some also serve them with sour cream (Crème fraîche).