Kroppkakor (Swedish Potato Dumplings)

TYPE : Swedish
Main Course
YIELD : 4 servings
CALORIES : 678 kcal
PREP TIME : 20 minutes
COOK TIME : 30 minutes
TOTAL TIME : 1 hour



  • 2 lb (1 kg) starchy potatoes (I recommend Russet or King Edward)
  • 1 cup (2.5 dl) all-purpose flour
  • 1 tbsp potato or corn starch
  • 1 tsp salt
  • 1 egg


  • 1 lb (400 – 500g) salt pork or fresh pork mixed with bacon
  • 1 onion
  • 1 – 2 tsp allspice (or use pepper if you prefer)
  • salt to taste


  • Peel and cut the potatoes and boil them until soft.
  • Drain, then leave them out to dry and cool off for a few minutes.
  • Meanwhile, dice pork and onion, sauté until cooked, then mix with allspice/pepper and salt to taste.
  • Press the cool potatoes through a sieve or use a potato ricer to shred them.
  • Toss with sifted flour, starch and salt, add the egg and combine into a smooth dough.
  • Roll the dough into a log and cut it in 12 equal pieces. Shape each piece into a bowl, add 1 tbsp of filling, then fold and pinch to seal. Roll the filled dumpling lightly between your palms to form a smooth ball.
  • Poach the dumplings, a few at a time, in lightly salted water until they float to the surface.
  • Serve with lingonberry/cranberry preserves and melted or clarified butter.

4 thoughts on “Kroppkakor (Swedish Potato Dumplings)”

  1. This is the closest to what my mor used to make; sometimes she used raw potato with the mashed and sometimes she didn’t (our families came from Halland and Smålland). Mor always seasoned her filling with allspice and pepper. Other online recipes call for way too much flour (in ratio to the potatoes).. We never had lingonberries with kroppkakor; only copious amounts of melted butter, but I know the Swedes serve lingonberries with almost everything!

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