Foods AdventuresRecipes from around the world

Swedish Kroppkakor (Potato Dumplings with Bacon and Onion)

By ·

Jump to recipe ↓
Swedish kroppkakor, rustic potato dumplings split to show a bacon and onion filling, served with lingonberry jam on a simple ceramic plate in soft natural window light.
Jump to Recipe Print Recipe

Kroppkakor are classic Swedish potato dumplings with a savoury filling of bacon, onion, and allspice. The dumplings are soft and substantial, with a gently chewy centre around the rich filling.

Bake or boil the potatoes until dry and fluffy, mix the dough while warm, and seal each dumpling firmly so the filling stays inside during simmering.

Let the cooked potatoes steam dry before mashing; excess moisture makes the dough sticky and difficult to shape.

Serving Suggestions

Serve warm with lingonberry jam, melted dairy-free butter or oil, and a crisp cucumber salad.

A close serving view of a Swedish kroppkakor dumpling being cut open beside browned bacon, onion, allspice, and a spoonful of lingonberry jam on a worn wooden table.

Recipe Notes

Refrigerate leftovers for up to 3 days. Reheat gently in a covered skillet with a splash of water.

Swedish kroppkakor, rustic potato dumplings split to show a bacon and onion filling, served with lingonberry jam on a simple ceramic plate in soft natural window light.

Swedish Kroppkakor (Potato Dumplings with Bacon and Onion)

No ratings yet
Tender Swedish potato dumplings filled with bacon, onion, and warm allspice.
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Swedish
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Potato dough
  • 2 1/2 lb russet potatoes peeled and quartered
  • 1 large egg
  • 1 1/2 cups all-purpose flour
  • 1 tsp fine salt
Bacon filling
  • 8 oz thick-cut bacon finely diced
  • 1 medium yellow onion finely diced
  • 1 tsp ground allspice
  • 1/2 tsp black pepper
  • 1/4 cup lingonberry jam to serve

Equipment

  • Large pot
  • Potato ricer or masher
  • Large skillet
  • Slotted spoon
  • Baking sheet

Method
 

Prepare the dough and filling:
  1. Boil the potatoes in salted water until tender, about 18 to 20 minutes. Drain well, return them to the hot pot for 2 minutes to steam dry, then rice or mash until smooth.
  2. While the potatoes cook, fry the bacon in a skillet over medium heat until lightly browned. Add the onion and cook for 6 to 8 minutes, until soft. Stir in the allspice and pepper, then cool the filling.
  3. Mix the warm mashed potatoes with the egg, flour, and salt to make a soft dough. Do not overmix.
Shape and simmer:
  1. Divide the dough into 12 portions. Flatten each portion, place about 1 tablespoon of filling in the centre, and pinch the dough closed. Roll gently into a smooth dumpling.
  2. Bring a large pot of salted water to a gentle simmer. Cook the dumplings in batches for 12 to 15 minutes, until they float and feel firm. Lift them out with a slotted spoon.
  3. Serve the kroppkakor warm with lingonberry jam and a crisp salad.

Nutrition

Calories: 520kcalCarbohydrates: 65gProtein: 19gFat: 21gSaturated Fat: 7gCholesterol: 105mgSodium: 930mgFiber: 5gSugar: 6g

Notes

  • Use dry, starchy potatoes for a dough that holds together.
  • Keep the water at a gentle simmer rather than a rolling boil so the dumplings do not split.

Keep exploring

All recipes →