Swedish Kroppkakor
Discover the comforting flavors of Swedish Kroppkakor—hearty potato dumplings with a savory pork and onion filling, delicately seasoned with warming allspice and white pepper. This traditional Scandinavian dish combines soft, pillowy dough made from mashed potatoes with a rich, flavorful filling tucked inside, creating a perfect balance of texture and taste. Simmered gently until tender and typically paired with tangy lingonberry jam, these dumplings offer a delightful contrast of sweet and savory in every bite. Perfect for a cozy dinner or a weekend treat, Swedish Kroppkakor is a celebration of rustic, homestyle cooking that’s sure to transport your taste buds straight to the Swedish countryside.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 kg Potatoes
- 300 grams All-purpose flour
- 1 large Egg
- 2 teaspoons Salt
- 200 grams Pork (diced)
- 1 medium Onion (finely chopped)
- 0.5 teaspoons Ground allspice
- 2 tablespoons Butter
- 0.25 teaspoons White pepper
- 200 grams Lingonberry jam (for serving)
Instructions
Peel and boil the potatoes in salted water until soft. Drain and allow them to cool slightly.
Mash the potatoes thoroughly until smooth, then let them cool completely.
In a large mixing bowl, combine the mashed potatoes with the flour, egg, and 1 teaspoon of salt. Knead the mixture into a smooth and pliable dough. Add a little more flour if the dough is too sticky.
In a skillet, melt the butter over medium heat. Add the diced pork and chopped onion, cooking until the pork is golden and the onions are soft.
Season the pork mixture with ground allspice, white pepper, and the remaining 1 teaspoon of salt. Stir well and set aside to cool.
Divide the potato dough into even portions, about the size of a golf ball. Flatten each portion into a disk.
Place a small spoonful of the pork filling in the center of each disk. Carefully fold the edges up and around the filling, sealing the dumpling completely and shaping it into a round ball.
Bring a large pot of salted water to a gentle simmer (not a rolling boil). Carefully lower the dumplings into the water in batches, being careful not to overcrowd the pot.
Cook the dumplings for about 8-10 minutes, or until they float to the surface. Remove them with a slotted spoon and place them on a plate to drain.
Serve the kroppkakor warm with lingonberry jam on the side. Optionally, you can also drizzle some melted butter over them before serving.
Nutrition Facts
Calories |
1622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 176 mg | 59% | |
| Sodium | 133 mg | 6% | |
| Total Carbohydrate | 239.5 g | 87% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 5.3 g | ||
| Protein | 86.2 g | 172% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 105 mg | 8% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 1334 mg | 28% | |
*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.
