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A Taste of Sweden: Kroppkakor

Posted on 1/10/2017 12:01:00 PM in The Buzz

The Swedish may differ on how to make kroppkakor, but that’s what makes their national dish so interesting.

If you meet two people from different parts of Sweden, they probably won’t agree on how to make kroppkakor potato dumplings; what they will agree on is that you have to make them. From its origin on the southern island of Osland, inland to rustic Smaland, and beyond to cosmopolitan Stockholm, Swedes love their kroppkakor, even as they sniff at others’ recipes. Here’s what never changes: the recipes all involve potatoes which have been mashed and made into balls filled with pork and onion. From there, all bets are off. The earliest recipes are heavy on allspice—but some cooks don’t use any. Some say you must serve the dumplings with butter and heavy cream, while others prefer sour cream, yet almost everyone pairs it with jam (lingonberry being the most popular choice).

Our recipe is old school: We make it the way a lot of home cooks in southern Sweden do, and think you’ll enjoy it classic style.

Kroppkakor (Swedish Potato Dumplings)


  • 10 medium potatoes, boiled, cooled, and mashed
  • 8 ounces bacon or salt pork, cut into small pieces
  • 1 onion, finely chopped
  • 1 egg
  • 1 1⁄4cups flour
  • 1teaspoon whole allspice
  • ½ tsp salt
  • ¼ tsp pepper


  1. Cook the bacon till it begins to render fat, then add the onions and cook till bacon is browned and onions are translucent.
  2. Sift together flour, allspice, pepper, and salt.
  3. Add egg to the mashed potatoes, and stir in the flour mixture, blending until a smooth dough forms.
  4. Roll the dough into a 12-inch log. Cut the log into 12 even pieces.
  5. Make a well in a dough piece and add 1 tablespoon of onion-bacon filling. Pinch the well shut and lightly roll into a ball. Repeat till all are filled and rolled.
  6. Bring a large pot of salted water to a boil. Drop the dumplings into the boiling water. They will sink at first and, after a few minutes, will float to the top. Once they are floating, let them bob in the water about 5 minutes, then removed with a slotted spoon. If your pot is small or medium, cook them in two batches.
  7. Serve with butter, cream, or sour cream, and jam (lingonberry if possible).

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