Swedish Potato Dumplings (Kroppkakor)

By inpatskitchen
April 3, 2011
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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

Makes: about 20 dumplings

For the filling

  • 10 ounces cremini mushrooms, diced
  • 3 tablespoons butter
  • 3 green onions, sliced
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  1. 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

  • 4 cups peeled potatoes, about 3/4-inch dice
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1 egg, lightly beaten
  • 1 1/2 to 2 cups all-purpose flour
  • Melted butter for drizzling or browning
  1. Boil the potatoes until tender. Drain and mash thoroughly. (I used a ricer.)
  2. Beat in the egg and stir in the salt and white pepper.
  3. Stir in the flour, a little at a time, until a soft dough is formed.
  4. Divide the dough in two and shape each portion into a log about 12 inches long. Cut each log into 10 pieces.
  5. 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.
  6. 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.
  7. To serve, drizzle with a little melted butter or brown them in some of the melted butter.

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