Cookbook:Kroppkakor (Swedish Potato and Pork Dumplings)

Cookbook | Ingredients | Recipes | Swedish Cuisine

Kroppkakor is a traditional Swedish dish: potato dumplings with a filling of pork or bacon. They are cooked and served with butter and lingonberry jam. There are some regional variations to the recipe.



  1. Mash the potatoes. Put this on a breadboard and make a small pit in the middle.
  2. Put eggs, flour and salt in the pit and work the potato dough fast together. Too much kneading will make the potato tough.
  3. Chop the onion finely, cut the bacon and ham into small pieces and fry it until it gets coloured. Flavour it with white pepper.
  4. Form the dough into a thick roll. Cut it in thick slices and put a pile of bacon mix in a pit in a slice, then put another slice on top of it, press the edges together and roll it into a ball.
  5. Lower the balls into boiling salted water and boil them approx. 10-12 minutes or until they float to the surface. Pick them up with a perforated ladle and put them on a hot serving plate. Don’t boil too many at a time, they will then have some difficulty floating to the surface.
  6. Serve hot with melted butter and red whortleberry (lingonberry) jam or cranberry jam.