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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)

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Tender Swedish potato dumplings filled with bacon, onion, and warm allspice.
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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.