Kroppkakor Swedish Potato Dumplings
Discover the comforting flavors of Sweden with Kroppkakor, tender potato dumplings filled with savory bacon, caramelized onion, and a hint of aromatic allspice. This traditional Swedish dish combines fluffy, floury potato dough with a rich, flavorful filling, making it a perfect choice for cozy dinners or special occasions. Gently simmered to ensure a soft, melt-in-your-mouth texture, these dumplings are beautifully balanced when served with the sweet tang of lingonberry jam and a pat of butter. With its mix of hearty ingredients and a pinch of Scandinavian charm, this recipe is as satisfying as it is authentic. Whether you’re exploring Nordic cuisine for the first time or craving a nostalgic classic, Kroppkakor is sure to delight.
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Recipe Information
Ingredients
- 1 kg Floury potatoes (e.g., Russet)
- 200 g All-purpose flour
- 2 large Eggs
- 2 tsp Salt
- 200 g Bacon (or salt pork), diced
- 1 medium Yellow onion, finely chopped
- 0.5 tsp Ground allspice
- 2 tbsp Butter
- Lingonberry jam (for serving)
Instructions
Boil the peeled potatoes until soft, approximately 20 minutes. Drain and let cool slightly, then mash them until smooth. Allow the mashed potatoes to cool completely.
While the potatoes are cooling, prepare the filling. Heat the butter in a skillet over medium heat. Add the diced bacon and cook until it starts to crisp, about 5 minutes. Add the chopped onion and sauté until softened, another 3-4 minutes. Stir in the ground allspice, then set the mixture aside to cool.
Once the potatoes have cooled completely, transfer them to a mixing bowl. Add the flour, eggs, and 1 teaspoon of salt. Mix until a smooth dough forms. If the dough feels too sticky, add a little more flour one tablespoon at a time.
Divide the dough into 12 equal portions. Flatten each portion into a disc and place about 1 tablespoon of the bacon-onion filling in the center. Fold the edges of the dough around the filling and shape into a smooth ball. Repeat with the remaining portions.
Bring a large pot of salted water to a gentle boil. Carefully drop the dumplings into the water in batches, making sure not to overcrowd the pot. Simmer the dumplings for 8-10 minutes, or until they float to the surface. Remove them with a slotted spoon and keep them warm while cooking the rest.
Serve the dumplings warm with lingonberry jam and an optional dollop of butter.
Nutrition Facts
Calories |
3230 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.8 g | 154% | |
| Saturated Fat | 44.8 g | 224% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 658 mg | 219% | |
| Sodium | 8519 mg | 370% | |
| Total Carbohydrate | 394.1 g | 143% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 22.6 g | ||
| Protein | 135.3 g | 271% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 262 mg | 20% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 7183 mg | 153% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
