Kroppkakor — Print Recipe — The Culinary Codex

Smooth potato dumplings filled with a savoury mixture of caramelised onions and herbs, boiled until tender, served with melted butter and lingonberry.

Ingredients

1kg floury potatoes, peeled
200g all-purpose flour
1 egg
Salt
For filling: 2 large onions, finely diced, 3 tbsp butter, 1 tsp allspice, salt and pepper
Melted butter for serving
Lingonberry jam for serving

Instructions

1 Boil potatoes until tender. Drain and rice them while hot. Cool slightly.
2 Sauté onions in butter over medium-low heat for 15 min until deeply caramelised. Season with allspice, salt, and pepper. Cool.
3 Mix riced potatoes with flour, egg, and salt into a smooth, pliable dough.
4 Divide dough into portions. Flatten each, place a spoonful of onion filling in the centre, and seal into a round dumpling.
5 Boil dumplings in salted water for 15-20 min until they float and feel firm.
6 Serve with melted butter drizzled over and lingonberry jam on the side.

Did You Know?

Different Swedish regions argue passionately about whether kroppkakor should be made from raw or boiled potatoes — the debate has no resolution.