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Today’s destination is Sweden to taste a nice plate of Swedish Potato Dumplings or Kroppkakor or Kroppkaka at the singular. They are dumplings with a mandarin size, filled with sautéed unsmoked bacon and onion, and served with melted butter, cranberry jam and sour cream. If you love comfort food, this dish will warm your heart!
Swedish Potato Dumplings
The first time I saw them I thought it was a really strange dish, because of the jam, but at the same time inviting and curious, so I decided to try them. Well these Swedish Potato Dumplings definitely exceeded my expectations! The potato dough is almost identical to the Italian gnocchi dough: potatoes, eggs, flour and salt, with the only difference that it doesn’t have to be firm like Italian gnocchi but slightly sticky. The filling includes unsmoked bacon and onion sautéed together.
Once the dumpling dough is cooked it is soft, chewy (in a positive way!) And above all light! The tasty filling in its simplicity is truly an explosion of taste. The melted butter makes them even better, the cranberry jam is not very sweet and has a hint of acidity, and together with the sour cream it balances the fat of the bacon and butter.
Kroppkakor Swedish Potato Dumplings are very addictive, one leads to another! They are excellent accompanied by a nice blonde beer or, even if I haven’t tried it personally, with a glass of milk. They are eaten alone or as an accompaniment to meat dishes such as a nice roast.
To prepare them I used the Cranberry Jam that is found at IKEA, it is really good, tasty and not very sweet, it was a nice discovery, but in case it is not feasible you can find a valid alternative on Amazon.
Curiosities and Origins on the Kroppkakor
Dumplings have always been a present and important dish in Swedish cuisine. They were originally prepared with barley and wheat flour until the Swedes were convinced to grow potatoes. The initial distrust of this plant is due to the fact that potatoes are part of the same family as Belladonna which can have lethal effects. In the past, gnocchi were prepared without filling by the poorest population and stuffed with any leftovers by the more affluent.
Types of Swedish Potato Dumplings
Like every typical recipe there are different variations, in the north of Sweden they are called Palt, the name derives from the city of Piteå. The öländska kroppkakor, on the other hand, are typical of the island of Öland. These two types are prepared with grated raw potatoes and include a raw filling since their cooking will be longer. The Swedish Potato Dumplings I made are Smålandska style typical of southern Sweden and are made with cooked potatoes and stuffing. There are also various fillings but the most popular are based on onion and rimmat fläsk (unsmoked pork belly) or based on fried chanterelle mushrooms.
To serve them you use melted butter, cranberry jam and fried rimmat fläsk, or as in my case with sour cream. You can also serve them fried in butter, and after trying some, so I guarantee you that they are also excellent in this way!
If you liked Swedish Potato Dumplings and you like Swedish Cuisine, try it too
Swedish Potato Dumplings: Kroppkakor
- 1,5 kg Potatoes
- 1 Egg
- 125 g All Purpose Flour
- ½ Tsp Salt
- 680 g Pancetta not smoked
- 2 Yellow Onion
- to taste White Pepper
- to taste Black Pepper
- Cranberry Jam or cranberry sauce
- Sour Cream
- 100 g Butter melted
- Peel the potatoes, remove any imperfections and cook them in a pot with plenty of water.1,5 kg Potatoes
- Cut the bacon into cubes. Chop the onions into a not too finely chopped and cook until translucent with a knob of butter in a large skillet.680 g Pancetta, 2 Yellow Onion
- Add the pancetta, season with salt and peppers, brown over medium heat. Stir so that it is all browned evenly. Once crisp and golden turn off the heat.½ Tsp Salt, to taste White Pepper, to taste Black Pepper
- Once the potatoes are cooked, drain them and put the pot back on the stove with plenty of water.
- Mash the potatoes so that there are no lumps. Add an egg, a pinch of salt and mix. Start adding half flour and knead everything together. The dough should be firm and not sticky. The amount of flour can vary according to the type of potatoes.1 Egg, ½ Tsp Salt, 125 g All Purpose Flour
- Flour the work surface and your hands. Take a ball of dough about the size of a tangerine and make a disc that is not too thin. Put a spoonful of filling in the center and then close the dough disc. The closure is not difficult just be delicate, smooth it gently and continue to the last.
- Once the water has come to a boil, cook the Kroppkakor 3-4 at a time. Dip them in the water, when they come to the surface, cook them for another 2-3 minutes.
- Melt the butter and serve hot sprinkled with butter and cranberry jam and sour cream.Cranberry Jam, 100 g Butter, Sour Cream
You can also serve them sprinkled with pan-fried pancetta cubes.
The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for the advice of a professional nutritionist.