Swedish kroppkakor are tender potato dumplings filled with savory pork, onion, and allspice, then gently simmered and served with butter and lingonberries. This home-style version uses cooked potatoes for a manageable dough; recipes vary by region and household, including versions made with raw or partly raw potatoes.
Ingredients
- 1½ lb (680 g) starchy potatoes, such as russets, peeled and cut into even chunks
- 1½ cups (180 g) all-purpose flour, plus up to ¼ cup (30 g) extra for shaping if needed
- 1 large egg (about 50 g), lightly beaten
- 1 teaspoon fine salt (5 g), divided, plus more for the cooking water
- 8 oz (225 g) ground pork
- ½ cup finely chopped yellow onion (about 75 g)
- 1 tablespoon (14 g) butter, plus extra melted butter for serving
- ¼ teaspoon ground allspice (about 0.5 g)
- ⅛ teaspoon ground black pepper (about 0.3 g)
- 2 tablespoons (30 ml) water, for the filling if needed
- Lingonberry preserves, for serving (about ½ cup / 160 g)
- Chopped fresh parsley, optional, for serving (about 2 tablespoons / 8 g)
Instructions
- Boil the potatoes. Put the peeled potato chunks in a large saucepan and cover with cold water by about 1 inch (2.5 cm). Add a generous pinch of salt. Bring to a boil, then reduce the heat and simmer for 18–22 minutes, until a knife slides easily into the largest piece. Drain very well and return the potatoes to the warm pan for 1 minute, shaking the pan gently to help excess moisture evaporate. Mash until smooth, without adding milk or butter. Spread the mash in a shallow bowl and let it cool for at least 15 minutes; warm potatoes can make the dough sticky and difficult to shape.
- Cook the filling. While the potatoes cool, melt 1 tablespoon butter in a skillet over medium heat. Add the onion and cook for 3–4 minutes, stirring, until softened. Add the ground pork, allspice, pepper, and ½ teaspoon salt. Break the pork into small pieces and cook for 6–8 minutes, stirring often, until no pink remains. Check the thickest pieces with a food thermometer: USDA FSIS sets 160°F (71°C) as the safe minimum internal temperature for ground pork. If the skillet looks dry before the pork is cooked, add the 2 tablespoons water. Transfer the filling to a plate and let it cool until easy to handle.
- Mix the dough. Once the potatoes are cool, put them in a large bowl. Stir in the beaten egg and remaining ½ teaspoon salt. Add 1½ cups flour and mix with a spoon or your hands just until a soft dough forms. It should feel a little tacky but hold together when pinched. Avoid kneading it like bread: too much handling develops gluten and can make the dumplings heavy. If it is too sticky to shape, add extra flour a tablespoon at a time, using no more than the listed extra ¼ cup unless absolutely necessary.
- Shape the dumplings. Bring a large pot of lightly salted water to a gentle simmer while you shape. Dust your hands and work surface lightly with flour. Divide the dough into 12 equal pieces. Flatten one piece in your palm into a disk about 3 inches (7.5 cm) across. Put about 1 tablespoon of cooled pork filling in the middle, draw the edges up around it, and pinch them firmly closed. Roll gently between your hands to make a smooth ball. Check for thin spots or gaps where water could enter, and patch them with a small piece of dough. Repeat with the remaining dough and filling, setting each dumpling on a lightly floured tray.
- Simmer in batches. Lower 4–6 dumplings into the gently simmering water at a time, leaving room for them to move. Keep the water below a hard boil; vigorous bubbling can knock the dumplings against one another and split their seams. Cook each batch for 12–15 minutes, turning the dumplings once or twice with a slotted spoon. They may rise toward the surface before they are fully cooked, so do not use floating alone as the test. Lift out one dumpling and carefully cut through its center. The center should be hot and set; because this dough contains egg, check that it reaches 160°F (71°C), the USDA FSIS safe minimum for egg dishes. Return it to the pot for a few more minutes if needed.
- Drain and finish. Lift the cooked dumplings onto a warm plate with a slotted spoon and let them drain briefly. Repeat with the remaining batches, bringing the water back to a gentle simmer between batches. Serve hot with melted butter, lingonberry preserves, and parsley if using. If the dumplings need to wait a few minutes, keep them covered loosely so their surfaces do not dry out.
Tips
- Choose dry, starchy potatoes. Russets or another floury potato make a lighter dough than waxy varieties. Drain thoroughly and let the mash steam-dry; wet potatoes require extra flour, which can make the dumplings dense.
- Keep the filling cool and the seams closed. Warm filling can soften the dough, while a small opening can let water seep in. Cool the pork before shaping and pinch each seam together carefully, especially at the top of the ball.
- Use flour sparingly. A light dusting keeps the dough manageable, but excess flour changes the balance and can leave a pasty exterior. Add it gradually only if the dough cannot be handled after cooling.
- Adjust the allspice, not the method. Allspice gives the filling a familiar Swedish-style warm note. If you do not have it, use a small pinch of ground nutmeg instead; the flavor will be gentler and less peppery. Do not substitute whole allspice berries unless you grind them first.
Serving Suggestions
Serve kroppkakor as a main course while the dumplings are hot, with a spoonful of lingonberry preserves and melted butter over the top. Lingonberries provide a tart, fruity contrast to the mild potato dough and rich pork. In Sweden, lingonberry is a common accompaniment to hearty dishes; if it is unavailable, cranberry sauce with a little less sweetness is a practical stand-in, though it tastes sharper and more familiar to many North American cooks.
A simple cucumber salad, pickled cucumber, or lightly dressed green salad adds freshness beside the dumplings. For a more substantial meal, serve them with cooked cabbage or green beans. The dumplings are filling, so modest sides are usually enough. A little browned butter can add a nutty finish, but watch it closely and spoon it on just before serving. If the dumplings have cooled, warm them gently in a skillet with butter rather than leaving them sitting at room temperature.
Variations
Regional and family recipes for kroppkakor are not all the same. Some use a mixture of cooked and raw grated potatoes, and some make a dough from raw potatoes. Those styles have different moisture levels and often need a different amount of flour and a longer cooking time, so they are not a direct one-for-one swap in this cooked-potato recipe. This version is intended as a practical starting point with a softer, more predictable dough.
For a traditional-style change to the filling, replace the ground pork with 8 oz (225 g) finely diced salt pork or smoked bacon. Cook it with the onion until the meat is cooked through and the onion is soft, then cool it before filling the dumplings. Salt pork is quite salty, so taste the filling before adding the listed salt. The smoked version gives the dumplings a more pronounced smoky flavor. You can also make a meat-free filling with 1 cup (150 g) finely chopped sautéed mushrooms and onion; cook off their moisture well so they do not make the centers watery. That variation is not the classic pork filling, but it works with the same potato dough.
Storage and Reheating
Let leftover dumplings cool briefly, then refrigerate them in a covered container within 2 hours of cooking. They keep for 3–4 days in the refrigerator. Store lingonberry preserves separately. The dumplings can be frozen after cooking: cool them, arrange them in a single layer until firm, then transfer them to a freezer-safe container with parchment between layers. For best texture, use within 2–3 months. Thaw overnight in the refrigerator before reheating; freezing may make the potato dough a little softer.
Reheat refrigerated or thawed dumplings in a covered skillet with a tablespoon or two of water or butter over low to medium-low heat, turning occasionally until hot throughout. You can also warm them in gently simmering water, taking care not to let them boil hard. Reheat leftovers to 165°F (74°C), checking the center of a dumpling with a food thermometer. Avoid reheating the same portion repeatedly, since each cycle can dry the outside and soften the dough.
Frequently Asked Questions
What are Swedish dumplings called?
Kroppkakor is the best-known name for Swedish potato dumplings, especially dumplings with a pork-and-onion center. The name and recipe details vary by region, and there are other Swedish dumpling traditions as well. This recipe uses the common English description “Swedish dumplings” for potato-dough kroppkakor.
Why is my dumpling dough sticky?
Potatoes hold different amounts of water, and mash that has not cooled or dried enough will make a sticky dough. Let the potatoes steam-dry after draining and cool before mixing. If the dough still clings heavily to your hands, add flour one tablespoon at a time and stop as soon as you can shape it; too much flour makes the cooked dumplings tough.
Can I make the dumplings ahead?
Yes. You can cook them, cool them promptly, and refrigerate them for up to 3–4 days, then reheat to 165°F (74°C). You can also shape them a few hours ahead and keep them covered on a lightly floured tray in the refrigerator, but cooking and chilling the finished dumplings is generally easier than holding raw potato dough for a long time.
How do I stop kroppkakor from falling apart?
Use well-drained, cooled potatoes, avoid adding too much filling, and seal each dumpling without cracks. Keep the cooking water at a gentle simmer rather than a rolling boil, and cook in batches so the dumplings do not knock together. If one splits, the water may be too vigorous or the dough may be too wet.
Can I use leftover mashed potatoes?
Plain leftover mashed potatoes can work if they contain no milk, cream, or much butter, but they may be wetter than freshly boiled potatoes. Start with less flour only if the mash is very firm, and add flour gradually until the dough holds its shape. Mash made with dairy or a lot of fat can produce a softer dough and a slightly richer, less traditional flavor.
What can I use instead of lingonberries?
Cranberry preserves or cranberry sauce are convenient substitutes because they bring a similar tart-sweet contrast. Red currant jelly is another option, though it is usually sweeter and smoother. Use a small spoonful at first so the fruit does not overwhelm the mild potato dumplings.
Related
- Swedish Rye Bread Recipe with Molasses and Fennel
- Swedish Recipes: Traditional Swedish Meatballs
- Swedish Oatmeal Cookies: Crisp, Buttery Recipe
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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