Swedish Potato Dumplings (Kroppkakor) Made at Home

Swedish potato dumplings, often called kroppkakor, are tender potato-and-flour dumplings filled with seasoned pork and onion, then gently simmered. They are commonly served warm with butter and lingonberry preserves; recipes vary by region and household, including versions made with raw rather than cooked potatoes.

Ingredients

2 lb starchy potatoes, such as russets, peeled and cut into even chunks (900 g)
1 cup all-purpose flour, plus a little more for shaping if needed (125 g)
1 large egg (about 50 g without the shell)
1 teaspoon fine salt for the dough (5 g)
8 oz ground pork (225 g)
1 tablespoon unsalted butter for the filling (14 g)
½ cup finely chopped yellow onion (75 g)
½ teaspoon ground allspice (1 g)
¼ teaspoon freshly ground black pepper (about 0.5 g)
1 teaspoon fine salt for the filling (5 g), or to taste
1 tablespoon salt for the potato cooking water (15 g), optional
4 tablespoons unsalted butter, for serving (56 g)
½ cup lingonberry preserves, for serving (160 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 the optional 1 tablespoon salt. Bring to a boil, then lower the heat and simmer until the potatoes are completely tender when pierced with a knife, about 25 minutes. Drain thoroughly and return them to the warm, empty pan for 1 minute so excess moisture can evaporate.
Cool the potatoes. Spread the drained potatoes on a tray or large plate and let them cool for 20 minutes, until warm rather than steaming hot. This cooling interval is included in the total time. Potatoes that are too hot can make the dough sticky and may begin cooking the egg as it is mixed in.
Cook the filling. While the potatoes cool, melt 1 tablespoon butter in a skillet over medium heat. Add the onion and cook for 3 to 4 minutes, stirring, until softened. Add the ground pork, allspice, pepper, and filling salt. Break the pork into small crumbles and cook for about 6 minutes, stirring frequently, until no pink remains. Check the thickest pieces with a food thermometer; USDA FSIS lists 160°F (71°C) as the safe minimum for ground pork. Transfer the filling to a plate and let it cool enough to handle.
Make the potato dough. Press the cooled potatoes through a ricer or mash them until smooth, with no large lumps. Avoid using a food processor, which can make potatoes gluey. Mix in the egg and dough salt. Add the flour in two or three additions, mixing gently after each. Stop when the dough holds together and feels soft but can be handled with lightly floured hands. Depending on the potatoes, it may need 1 to 2 tablespoons (8 to 16 g) extra flour; avoid adding much more, because excess flour makes the dumplings heavy.
Shape the dumplings. Lightly flour your hands and divide the dough into 8 equal portions. Flatten one portion into a disc about 3 inches (7.5 cm) across. Place about 1 tablespoon of cooled pork filling in its center. Bring the edges up around the filling and pinch them firmly closed, then roll gently between your palms into a ball. Check for cracks or exposed filling and smooth them closed. Repeat with the remaining dough and filling, setting each dumpling on a lightly floured tray.
Simmer in batches. Bring a large pot of water to a gentle simmer, not a vigorous boil. Lower in 4 dumplings at a time, leaving room for them to move. Stir once very gently along the bottom to prevent sticking. Simmer for about 12 to 15 minutes, adjusting the heat so the water bubbles softly. Dumplings commonly rise to the surface before they are fully cooked, so do not use floating as the only doneness test. Check a dumpling from the first batch: the center should be hot, the dough cooked through, and—because the dough contains egg—the center should reach 160°F (71°C), the USDA FSIS safe minimum for egg dishes. Cook the second batch the same way.
Serve warm. Lift the dumplings out with a slotted spoon and let excess water drain away. Melt the serving butter and spoon it over the dumplings. Serve with lingonberry preserves on the side.

Tips

Choose a dry, starchy potato. Russets are a reliable grocery-store option because they mash fluffy and do not add as much moisture as waxy potatoes. If your mashed potatoes seem damp, let them steam-dry a little longer before mixing in the flour. A wetter dough needs more flour, but too much can turn the finished dumplings dense.
Keep the filling cool and the seal closed. Warm filling softens the dough, while gaps can let the pork escape into the cooking water. If a portion tears while shaping, patch it with a small pinch of dough and smooth the join. A tablespoon measure helps keep the filling portions consistent.
Use a gentle simmer. A rolling boil can knock the dumplings together and split their seams. Cook in batches in a pot large enough for them to move freely, and lift them out carefully rather than pouring the pot through a colander.
Adjust flour in small increments. Potato varieties and how thoroughly they drain affect dough texture. Lightly flour your hands and work surface first; add extra flour only if the dough still sticks so much that it cannot be sealed. The dough should remain soft, not dry or stiff.

Serving Suggestions

Serve kroppkakor as the main part of a simple, filling meal. Melted butter and lingonberry preserves are classic accompaniments: the butter adds richness, while the preserves bring a tart-sweet contrast to the savory pork. If lingonberries are difficult to find, cranberry preserves or a tart cranberry sauce are practical substitutes. They are sweeter and less distinctly sharp, so choose a less-sweet product if possible.

A crisp green salad dressed with vinegar or a pile of quick-pickled cucumbers adds freshness alongside the soft dumplings. Steamed green beans, sautéed cabbage, or roasted root vegetables also work well. For a more substantial plate, serve a few dumplings with a spoonful of brown butter and a small salad; the filling already provides savory richness, so a heavy cream sauce is not necessary.

For a Swedish-inspired meal, set the butter and preserves on the table so everyone can add their preferred amount. The dumplings are best served hot soon after simmering, when the potato dough is soft and the filling is warm. If serving in batches, keep the first batch loosely covered in a warm dish while the rest cook, rather than leaving it in hot water, which can make the exterior waterlogged.

Variations

Use salt pork or bacon. Some versions use diced cured pork instead of ground pork. Finely dice 8 ounces (225 g), cook it in the skillet until browned, and soften the onion in the rendered fat; drain excess fat if there is a lot. Cured pork is saltier than fresh ground pork, so taste the cooked filling before adding extra salt. It gives the center a firmer, more distinctly cured-pork flavor.

Make a meat-free filling. For a vegetarian variation, sauté 8 ounces (225 g) finely chopped mushrooms with the onion until their released moisture has cooked away. Season with allspice, pepper, and salt as directed. The filling will be earthy and juicy rather than meaty; cool it before shaping so it does not soften the potato dough.

Try a raw-potato-style dough. Regional Swedish recipes differ, and some use raw grated potato, sometimes combined with cooked potato. That approach changes the dough’s moisture and texture and requires a recipe formulated for the specific potato ratio; simply swapping raw potatoes into this cooked-potato recipe will not give a dependable dough. For this version, use cooked potatoes and follow the flour guidance above.

Change the seasoning carefully. Allspice is a familiar seasoning for the pork filling, but a small pinch of nutmeg can be used if you do not have it. The flavor will be less characteristic. Keep the amount modest so it complements rather than overwhelms the potato and pork.

Storage and Reheating

Refrigerate leftover dumplings within 2 hours of cooking in a covered, shallow container. They keep for 3 to 4 days in the refrigerator. Store butter and preserves separately if you want to avoid making the dumplings greasy or overly sweet. For longer storage, freeze cooked dumplings in a single layer until firm, then transfer them to a freezer-safe container for up to 2 months for best quality. Thaw overnight in the refrigerator before reheating.

To reheat a few dumplings, place them in a covered skillet with a tablespoon or two of water and warm over low heat, turning once, until hot throughout. You can also reheat them gently in simmering water for several minutes, then drain well. For a browned exterior, warm them in a skillet with a little butter after they have heated through. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer. Avoid repeated reheating, which can make the potato dough increasingly soft.

Frequently Asked Questions

What are Swedish potato dumplings called?
Kroppkakor is a common Swedish name for filled potato dumplings. The word is often used for dumplings with a potato-based dough and a savory center, though recipes and names vary by region. This recipe uses cooked potatoes, flour, egg, and a pork-and-onion filling.

Why is my dumpling dough sticky?
The potatoes may hold too much moisture, may still be steaming hot, or may be a naturally moist variety. Let drained potatoes steam-dry and cool before mashing, then add flour gradually. A light dusting of flour on your hands is useful, but adding a large amount directly to the dough can make the dumplings tough.

Can I make the dumplings ahead?
Yes. Shape them, arrange them in a single layer on a lightly floured tray, cover, and refrigerate for up to 1 day before cooking. They may need an extra minute or two in the simmering water when chilled. You can also cook them ahead and refrigerate them for 3 to 4 days, then reheat to 165°F (74°C).

How can I tell when the dumplings are cooked?
They often float before they are done, so allow the full simmering time and check one from the first batch. The dough should be cooked through rather than pasty in the center. Since this recipe contains egg, check that the center reaches 160°F (71°C), the USDA FSIS safe minimum for egg dishes.

Can I make this recipe without lingonberry preserves?
Yes. Lingonberry preserves are traditional at the table but are not part of the dumpling dough or filling. Cranberry preserves or a tart cranberry sauce make convenient alternatives; their flavor is usually sweeter, so a sharp or lightly sweetened option best balances the pork.

Can I freeze uncooked dumplings?
Cooked dumplings are easier to store and reheat reliably. Uncooked dumplings can soften or crack as the potato dough freezes, so freezing the cooked dumplings is the more dependable option. Freeze them on a tray first so they do not stick together, then pack them airtight and reheat thoroughly after thawing.

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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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