Kroppkakor (Swedish Potato Dumplings)

TYPE : Swedish
Main Course
YIELD : 4 servings
CALORIES : 678 kcal
PREP TIME : 20 mins
COOK TIME : 30 mins



  • 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.

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