Kroppkakor (Swedish Potato Dumplings)

What you’ll need

10 tools across 6 steps.

• mixing bowlEssentialsteps 1, 5
• potato masherEssentialstep 1
• grater (if using horseradish)Essentialstep 1
• kitchen towelEssentialstep 1
• frying panEssentialstep 2
• knife (if cutting)Essentialstep 2
• Cutting boardEssentialstep 2
• bucketstep 3
• Slotted spoonstep 5
• milk pitcherstep 6

Method

1. 1

   Prepare the Potatoes

   Peel and boil of potatoes until very tender. Drain well and mash thoroughly. Let them cool completely. Meanwhile, peel and finely grate of raw potatoes. Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. This is crucial for the dough consistency.

   Using a floury potato variety like Russet or King Edward will give the best texture for the dumplings. Cooling the mashed potatoes completely prevents the dough from becoming too sticky.

   Timer: 30 minmixing bowlpotato mashergrater (if using horseradish)kitchen towel
2. 2

   Prepare the Filling

   Dice the 250 g pork belly into small cubes (about 0.5 cm). Finely chop the 150 g onion. Heat a frying pan over medium heat and add the diced pork belly. Cook until it's crispy and browned, rendering out some of its fat. Drain off most of the excess fat, leaving a small amount in the pan. Add the chopped onion to the pan and cook until it's soft and translucent, about 5-7 minutes. Stir in the 5 g ground allspice, 10 g salt, and 2 g black pepper. Mix well and set aside to cool.

   Ensure the filling is completely cool before assembling the dumplings, otherwise, it can make the dough difficult to handle.

   Timer: 20 minfrying panknife (if cutting)Cutting board
3. 3

   Make the Dough

   In a large bowl, combine the cooled mashed potatoes, the squeezed grated raw potatoes, 150 g wheat flour, and 10 g salt. Mix everything together until a cohesive dough forms. Do not overmix, as this can make the dumplings tough. The dough should be firm enough to handle but still pliable.

   If the dough feels too sticky, you can add a little more flour, one tablespoon at a time, until it's manageable. If it's too dry, add a tiny bit of water or a raw egg yolk (not traditional but can help).

   Timer: 10 minbucket
4. 4

   Form and Fill Kroppkakor

   Divide the dough into 4 equal portions. Take one portion and flatten it into a disc in the palm of your hand, about 1 cm thick. Place a spoonful of the cooled pork and onion filling in the center of the disc. Carefully bring the edges of the potato dough up and around the filling, sealing it completely to form a smooth, round ball. Repeat with the remaining dough and filling. You should have 4 kroppkakor.

   Keep your hands lightly floured if the dough is sticky. Ensure there are no cracks in the dumpling, or the filling might escape during boiling.

   Timer: 15 min
5. 5

   Boil the Kroppkakor

   Bring a large pot of heavily salted water to a rolling boil. Carefully lower the kroppkakor into the boiling water, one or two at a time, ensuring the water continues to boil. Do not overcrowd the pot; cook in batches if necessary. Once the kroppkakor float to the surface, reduce the heat to a gentle simmer and cook for another 15-20 minutes to ensure they are cooked through. Use a slotted spoon to remove them from the water and place them on a plate.

   The water should be salty like the sea to season the dumplings. A gentle simmer prevents them from breaking apart.

   Boil Kroppkakor: 20 minmixing bowlSlotted spoon
6. 6

   Serve

   While the kroppkakor are cooking, melt the 50 g butter in a small saucepan. Serve the hot kroppkakor immediately with a generous drizzle of melted butter and a dollop of 100 g lingonberry jam. For an extra treat, you can pan-fry the boiled kroppkakor in butter until golden and slightly crispy before serving.

   Kroppkakor are best enjoyed fresh. Leftovers can be pan-fried the next day for a delicious crispy exterior.

   Timer: 5 minmilk pitcher