📝 About This Recipe
A beloved staple of Swedish comfort food, Kroppkakor are tender, pillowy potato dumplings filled with a savory mixture of salted pork and aromatic allspice. Originating from the island of Öland, these 'body cakes' offer a perfect balance of earthy potato dough and a smoky, peppery center. Served with melted butter and tart lingonberry jam, they represent the soul of Scandinavian home cooking.
🥗 Ingredients
The Potato Dough
- 2 lbs Russet or Starchy Potatoes (peeled and boiled until soft)
- 1.5 - 2 cups All-purpose Flour (plus extra for dusting)
- 2 large Egg Yolks (lightly beaten)
- 1 teaspoon Salt (to season the dough)
The Savory Filling
- 7 oz Salt Pork or Thick-cut Bacon (finely diced)
- 1 medium Yellow Onion (very finely minced)
- 1.5 teaspoons Ground Allspice (the signature flavor of the dish)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 tablespoon Butter (for sautéing)
For Serving
- 1/2 cup Unsalted Butter (melted or browned)
- 1/2 cup Lingonberry Jam (for a sweet-tart contrast)
- 1/4 cup Heavy Cream (optional, for drizzling)
- 1 handful Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Boil the peeled potatoes in salted water until completely tender. Drain them thoroughly and let them steam-dry for a few minutes to remove excess moisture.
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2
While the potatoes are hot, pass them through a potato ricer or mash them until perfectly smooth. Spread the mash on a baking sheet to cool to room temperature.
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3
Prepare the filling by melting 1 tablespoon of butter in a skillet over medium heat. Add the diced salt pork (or bacon) and fry until the fat begins to render.
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4
Add the minced onions to the skillet. Sauté until the onions are soft and translucent and the pork is lightly golden, but not crispy.
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5
Stir in the ground allspice and black pepper. Remove the filling from the heat and let it cool completely before using.
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6
Once the mashed potatoes are cool, move them to a large mixing bowl. Add the egg yolks and salt, mixing gently by hand.
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7
Gradually incorporate the flour, starting with 1.5 cups. Work the dough quickly until it just comes together and is no longer sticky. Do not overwork, or the dumplings will become tough.
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8
On a floured surface, roll the dough into a log about 2 inches in diameter. Cut the log into 12-14 equal-sized pieces.
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9
Take one piece of dough and flatten it into a thick disc in your palm. Place a generous teaspoon of the pork and onion filling in the center.
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10
Carefully fold the edges of the dough over the filling and roll it between your palms to form a smooth, round ball. Ensure there are no cracks where the filling can leak out.
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11
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.
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12
Lower the dumplings into the water using a slotted spoon. They will initially sink to the bottom.
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13
Cook the dumplings for about 5-8 minutes after they rise to the surface. Total simmering time is usually around 10-12 minutes.
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14
Remove the dumplings with a slotted spoon and drain briefly on a warm plate. Serve immediately while hot.
💡 Chef's Tips
Always use starchy potatoes like Russets; waxy potatoes will result in a gummy, gluey texture. Ensure the potato mash is completely cool before adding flour, otherwise the dough will absorb too much flour and become heavy. Be generous with the allspice—it is the defining flavor profile of an authentic Swedish Kroppkaka. If your dough is too sticky, add flour one tablespoon at a time, but stop as soon as it's manageable to keep the dumplings light. Leftover dumplings are delicious the next day; simply slice them in half and fry them in butter until golden brown.
🍽️ Serving Suggestions
Serve with a generous pool of melted butter and a large dollop of lingonberry jam. A side of cold milk or a crisp Scandinavian lager balances the richness perfectly. For a truly decadent meal, drizzle a little heavy cream over the dumplings before eating. Add a garnish of fresh chopped parsley or chives for a pop of color and freshness. Pair with a simple side of pickled cucumbers (Pressgurka) to cut through the saltiness of the pork.