Swedish
Kroppkakor
These Swedish potato dumplings are filled with salted pork, onion, and allspice, then gently boiled until tender. Serve them warm with melted butter and lingonberries, as they are traditionally enjoyed in Småland and on Öland.
Ingredients
- Floury potatoes600g
- Salt1 1/2 tsp, divided
- Egg1 small
- All-purpose flour90g, plus extra for dusting
- Potato starch2 tbsp
- Rimmat sidfläsk or lightly salted pork belly150g, finely diced
- Yellow onion1 small, finely chopped
- Ground allspice3/4 tsp
- White pepper1/4 tsp
- Butter2 tbsp, melted
- Lingonberry jam4 tbsp
Method
- Boil the potatoes in their skins in salted water until tender, about 25 minutes.
- Drain the potatoes, let them steam dry, peel them while warm, and pass them through a ricer.
- Spread the riced potatoes on a tray and let them cool completely, preferably until dry and firm.
- Fry the diced salted pork in a dry pan over medium heat until the fat renders and the edges begin to brown.
- Add the onion and cook until soft and golden, then stir in the allspice and white pepper.
- Transfer the pork filling to a bowl and let it cool.
- Mix the cooled potato with the egg, flour, potato starch, and 1 tsp salt until a soft dough just comes together.
- Dust your hands with flour and divide the dough into 6 equal pieces.
- Flatten each piece into a round, place a spoonful of pork filling in the center, and seal the dough around it to form a smooth dumpling.
- Bring a large pot of well-salted water to a gentle simmer, not a rolling boil.
- Lower the kroppkakor into the water and simmer gently until they float, then cook for 8 to 10 minutes more.
- Lift the dumplings out with a slotted spoon and let them drain briefly.
- Serve the kroppkakor hot with melted butter and lingonberry jam.
Common questions
Can I substitute the rimmat sidfläsk or lightly salted pork belly?
Yes. Salt pork, thick-cut bacon, or pancetta work well, but keep the filling fairly salty and fatty. If using bacon, reduce added salt slightly because it can be saltier and smokier than traditional pork belly.
How long does the potato dough need to cool before shaping?
Cool the riced potatoes completely, ideally until dry and firm, about 30–60 minutes. Warm potatoes make sticky, weak dough that’s hard to seal and more likely to break apart in the water.
What are the most common mistakes when making kroppkakor?
Using potatoes that are too wet, overworking the dough, or making the dumplings too thin. Also, don’t boil hard; a gentle simmer keeps them intact. Seal the filling completely so it doesn’t leak out.
How should I store and reheat leftover kroppkakor?
Refrigerate cooked kroppkakor in a covered container for up to 3 days. Reheat gently in simmering water or steam until hot. You can also pan-fry them in butter for a crisp exterior, but handle carefully.
What should I serve with kroppkakor besides lingonberry jam?
Classic serving is melted butter and lingonberry jam. You can also add a simple green salad, pickled cucumbers, or extra browned butter. The sweet-tart lingonberry is important because it balances the rich pork and potato.