Green Onion/Scallion

Swedish Potato Dumplings (Kroppkakor)

April  3, 2011
3 Ratings
  • Makes about 20 dumplings
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
  • For the filling
  • 10 ounces cremini mushrooms, diced
  • 3 tablespoons butter
  • 3 green onions, sliced
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 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. For the filling
  2. Sauté the mushrooms, green onion, salt, and pepper in the butter until the mixture becomes almost dry. Set aside and cool.
  1. For the dumplings and assembly
  2. Boil the potatoes until tender. Drain and mash thoroughly. (I used a ricer.)
  3. Beat in the egg and stir in the salt and white pepper.
  4. Stir in the flour, a little at a time, until a soft dough is formed.
  5. Divide the dough in two and shape each portion into a log about 12 inches long. Cut each log into 10 pieces.
  6. 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.
  7. 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.
  8. To serve, drizzle with a little melted butter or brown them in some of the melted butter.

See what other Food52ers are saying.

  • Pauline Trilik Sharpe
    Pauline Trilik Sharpe
  • vvvanessa
  • savorthis
  • Synky
  • Niknud

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 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!

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'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
My Moster Anna (Aunt Anna) used to make these on special occasions, haven't had them in years (she passed away). Brings back so many memories. They were served boiled with butter (I used ketchup - much to her dismay). Only the leftovers were then browned in butter, either whole or sliced. So yummy. I'm going to make these today. Hers were about a size of a tennis ball.
inpatskitchen September 29, 2015
So happy these brought back fond memories! Thanks!
vvvanessa December 5, 2013
I really enjoyed these, both making and eating them. I made a meal of them by sautéing some chard and tossing it with the dumplings, topped with a little bit of parmesan. So tasty, and they made some veggie friends very happy! The dough is easy to work with, and once I got the hang of stuffing them, I could get quite a bit of filling in each.
inpatskitchen December 6, 2013
Thanks Vanessa! The chard and Parmesan sound fantastic! And thanks for testing...
savorthis October 9, 2013
I keep meaning to embrace my Swedish background a bit more and these look like a great start. Who doesn't like dumplings? And I do have a great meatball recipe from my great grandmother already...
inpatskitchen October 9, 2013
Oooh... I'd love to see your great grandmother's meatball recipe. I make a decent one but would love an authentic one. Please post it soon!
Synky March 21, 2012
Just made these! They were lovely. We put some tomato sauce on them but next time I think I'll try cranberry sauce. The one thing I noticed was that they came out neater if I switched the water every time I boiled a batch (otherwise they came out a little mushy). Same goes for when I fried them; if I cleaned the pan after every time they fried better. Great recipe, will make these again!
Niknud September 23, 2011
I love dumplings! These sound just amazing.
inpatskitchen September 23, 2011
Thanks Niknud!!
fiveandspice April 3, 2011
Swedish/Norwegian meatballs are one of my favorite comfort foods. I love the idea of making a dumpling version!!
inpatskitchen April 3, 2011
Thanks fiveandspice... these were a little peppery and even tasty cold for that middle of the night snack !
fiveandspice April 4, 2011
Mmmm, gotta have something for that midnight snack! :)