📝 About This Recipe
Hailing from the picturesque Swedish island of Öland, these hearty potato dumplings are a rustic masterpiece known for their distinctive 'gray' color and savory spice profile. Unlike their boiled-potato cousins from the mainland, Ölandskroppkakor use a high ratio of raw grated potatoes, resulting in a unique, chewy texture and a deep, earthy flavor. Stuffed with a fragrant mixture of salt-cured pork and onions heavily seasoned with allspice, they represent the ultimate Swedish comfort food tradition.
🥗 Ingredients
The Potato Dough
- 1.5 kg Starchy Potatoes (like Russet or King Edward) (peeled; 1kg to be used raw, 500g to be boiled)
- 1.5 - 2 cups All-purpose Flour (plus extra for dusting)
- 2 teaspoons Salt (for the dough)
- 1 large Egg (lightly beaten)
The Savory Filling
- 300 grams Salt-cured Pork Belly or Thick-cut Bacon (finely diced)
- 1 large Yellow Onion (finely chopped)
- 1 tablespoon Whole Allspice Berries (freshly ground for maximum aroma)
- 1/2 teaspoon Black Pepper (freshly cracked)
For the Poaching Liquid
- 4-5 liters Water
- 1 tablespoon Salt (per liter of water)
Classic Accompaniments
- 100 grams Unsalted Butter (melted or browned)
- 1 cup Lingonberry Jam (high-quality Swedish brand)
- 1/2 cup Heavy Cream (optional, for serving)
👨🍳 Instructions
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1
Boil 500g of the peeled potatoes in salted water until tender. Drain them well and mash or press through a potato ricer into a large bowl. Let them cool completely.
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2
While the boiled potatoes cool, prepare the filling. Sauté the diced pork and chopped onions in a pan over medium heat until the onions are translucent and the pork is cooked but not crispy. Stir in the ground allspice and black pepper. Remove from heat and let cool.
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3
Grate the remaining 1kg of raw potatoes using the finest side of a box grater or a food processor. This should result in a pulpy, liquid consistency.
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4
Place the raw grated potatoes in a clean kitchen towel or cheesecloth. Squeeze out as much liquid as humanly possible into a bowl. The drier the potato pulp, the better the dumpling texture.
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5
Let the squeezed-out potato liquid sit for 10 minutes. Carefully pour off the water, leaving the white potato starch at the bottom of the bowl. Add this starch back into your dry potato pulp.
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6
In a large mixing bowl, combine the cooled mashed potatoes, the squeezed raw potato pulp, the potato starch, the beaten egg, and 2 teaspoons of salt.
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7
Gradually incorporate the flour into the potato mixture. Mix with your hands until a thick, slightly tacky dough forms. Avoid overworking, or the dumplings will become rubbery.
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8
Bring a large pot of salted water to a gentle simmer. Do not let it reach a rolling boil, as this can break the dumplings apart.
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9
With floured hands, divide the dough into 12-14 equal portions (roughly the size of a large lemon). Flatten a portion in your palm to form a disc.
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10
Place a generous tablespoon of the pork and onion filling in the center of the disc. Fold the edges up and over the filling, pinching to seal and rolling between your palms to form a smooth, round ball.
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11
Carefully lower the dumplings into the simmering water using a slotted spoon. Work in batches to avoid crowding the pot.
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12
Once the dumplings rise to the surface, let them continue to simmer for 45-50 minutes. This long simmer is essential to cook the raw potato all the way through.
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13
Remove the dumplings with a slotted spoon and drain briefly. Serve immediately while steaming hot.
💡 Chef's Tips
Use starchy potatoes only; waxy varieties will result in a gummy, unpleasant texture. Ensure the raw potatoes are squeezed exceptionally dry; if the dough is too wet, the dumplings will disintegrate in the water. Freshly ground allspice is the 'soul' of this dish; pre-ground spice often loses the floral notes essential for the authentic taste. Test one dumpling first: if it falls apart in the water, knead a little more flour into your remaining dough. Leftover dumplings are traditionally sliced and fried in butter the next day for a delicious crispy variation.
🍽️ Serving Suggestions
Serve in a shallow bowl with a generous pool of melted butter and a large dollop of tart lingonberry jam. For a traditional 'Öland' experience, pour a little heavy cream over the dumpling alongside the butter. Pair with a cold glass of Swedish light beer (lättöl) or a crisp pilsner to cut through the richness. Serve with a side of pickled cucumbers (pressgurka) for an extra acidic crunch. Enjoy as a hearty standalone meal, as these are incredibly filling and designed to be the star of the table.