Swedish kroppkakor, potato dumplings filled with savory meat, in this easy-to-follow recipe. Enjoy a taste of Sweden with these delicious and comforting dumplings served with lingonberry jam and melted butter.
Ingredients:
Dough:
- 1 kg (2.2 lbs) starchy potatoes (such as Russet)
- 1 egg
- 100-150g (about 1 cup) all-purpose flour
- 1 teaspoon salt
Filling:
- 300g (10.5 oz) mixture of beef
- 1 small onion, finely chopped
- Salt and pepper to taste
- Optionally, some recipes include a small amount of cooked and diced bacon or diced ham.
Serving:
- Lingonberry jam or cranberry sauce
- Melted butter
Instructions:
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Peel and boil the potatoes:
Peel the potatoes and cut them into chunks. Place the potato chunks in a large pot and cover them with cold water. Add a generous pinch of salt to the water. Bring the water to a boil and cook the potatoes until they are soft and tender (about 15-20 minutes).
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Make the filling:
While the potatoes are boiling, prepare the filling. In a bowl, mix the ground meat, finely chopped onion, salt, and pepper until well combined. Optionally, you can add some cooked and diced bacon or ham for extra flavor.
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Mash the potatoes:
Once the potatoes are cooked, drain them and let them cool slightly. Mash the potatoes until they are smooth and free of lumps. You can use a potato masher or pass them through a potato ricer for Kroppkakor.
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Mix the dough:
In a large mixing bowl, combine the mashed potatoes with the egg and salt. Gradually add the flour while mixing until you get a dough that is soft and pliable but not sticky. The amount of flour needed may vary, so start with 100g and add more if necessary in Kroppkakor.
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Form the dumplings:
Take a piece of dough about the size of a golf ball and flatten it in your hand. Place a small amount (about a teaspoon) of the meat filling in the center of the dough. Carefully fold the dough over the filling, forming a ball. Seal the edges well to ensure the filling stays inside.
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Cook the kroppkakor:
Bring a large pot of salted water to a gentle simmer. Carefully drop the kroppkakor into the simmering water and cook them for about 10-15 minutes or until they float to the surface. Avoid overcrowding the pot, as this can cause the dumplings to stick together.
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Serve:
Remove the kroppkakor from the water with a slotted spoon and place them on a serving dish. Serve the kroppkakor hot with lingonberry jam or cranberry sauce and a drizzle of melted butter.
Enjoy your homemade kroppkakor! They are perfect for a comforting and hearty meal, especially during colder months.
You can try our other recipes too for a yummy taste bud, Have a good day or evening 
