Swedish Potato Dumplings (Kroppkakor) Recipe on Food52 (2024)

Green Onion/Scallion

by: inpatskitchen

April3,2011

4.7

3 Ratings

Swedish Potato Dumplings (Kroppkakor) Recipe on Food52 (1)

Makes about 20 dumplings

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Author Notes

These were inspired by a Swedish meatball dinner where I wanted a side other than noodles or mashed potatoes. My understanding is that these are normally made with a filling of onions and ground pork, bacon, or ham, and usually made larger than mine to serve as a main course. I made them smaller (somewhere between a walnut and a golf ball) and filled them with mushrooms and green onion. They can be served drizzled with butter after boiling or browned in butter after boiling...and they taste pretty good with the cream gravy I made for the meatballs. —inpatskitchen

What You'll Need

Ingredients

For the filling
10 ouncescremini mushrooms, diced
3 tablespoonsbutter
3 green onions, sliced
1 teaspoonsalt
1 teaspoonblack pepper

For the dumplings and assembly
4 cupspeeled potatoes, about 3/4-inch dice
1 teaspoonsalt
¹/₂ teaspoonwhite pepper
1 egg, lightly beaten
1 ¹/₂ to 2 cupsall-purpose flour
Melted butter for drizzling or browning

Directions

For the filling
Sauté the mushrooms, green onion, salt, and pepper in the butter until the mixture becomes almost dry. Set aside and cool.

For the dumplings and assembly
Boil the potatoes until tender. Drain and mash thoroughly. (I used a ricer.)
Beat in the egg and stir in the salt and white pepper.
Stir in the flour, a little at a time, until a soft dough is formed.
Divide the dough in two and shape each portion into a log about 12 inches long. Cut each log into 10 pieces.
Using your hands, form each piece of dough into a circle about 2 inches in diameter and place a scant teaspoon of the mushroom filling into the center. Form a ball encasing the mushroom mixture.
Drop the dumplings into a pot of water that has come to a rolling boil. When the dumplings rise to the surface, remove them with a slotted spoon and drain briefly on paper towels.
To serve, drizzle with a little melted butter or brown them in some of the melted butter.

Tags:

Swedish
Potato
Vegetable
Green Onion/Scallion
Vegetarian
Side

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See what other Food52ers are saying.

Recipe by: inpatskitchen

I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!

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14 Reviews

Barbara September 25, 2016

I grew up eating Kroppkakor (never really knew how to spell it!), but they were nothing like this. My dad's parents were pure swedes and when mom married dad she had to learn how to make them. Unfortunately, they were so labor intensive, we didn't get them often. And since we didn't get them often , my mom thought she might as well make them worth her while. It was an all day affair and included my dad! Mom peeled 20 lbs of potatoes every time. Ours were filled with salt pork, steak, and onions. Always better the second day when they were cut in half and fried, as someone else mentioned below . My parents are gone now too, and I'm sure I'll never have these wonderful balls of deliciousness again. So glad I found this site..... nice to know others are familiar with this yummy (albeit different ) Swedish dish.

inpatskitchen September 25, 2016

I'm so glad you found this site also...it's a wonderful place to spend some time. Hopefully someone in the know will come out with an authentic kroppkakor recipe to share with us soon. And WELCOME to Food52!!

Pauline T. September 29, 2015