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–+ servings
Kroppkakor on a plate

Kroppkakor

Amy Cross
A 200 year-old family recipe for traditional Swedish potato dumplings.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Course Main Course
Cuisine Sweedish
Servings 8
Calories 670 kcal

Equipment

Ingredients
  

FOR THE FILLING:

  • 3 cloves Garlic, minced
  • 2 Sweet Onions, diced
  • 2 lb. Thick-Cut Bacon, diced
  • 1 T. Oil
  • 1 T. Sugar
  • 1½ tsp. Allspice
  • Black Pepper, to taste
  • Salt, to taste

FOR THE DOUGH:

  • 14 c. Yukon Gold Potatoes, mashed
  • 1 c. Buttermilk (for mashed potatoes)
  • 2 sticks Butter (for mashed potatoes)
  • ⅔ c. Flour
  • 2 Eggs

Instructions
 

PREPARE THE FILLING: (*1)

  • Mince garlic and dice the onions and bacon.
  • Add oil to a medium-sized pan and pre-heat on medium-high heat.
  • Add onions and garlic to the pan. Sauté for a few minutes until the garlic is tender and the onions are translucent.
  • Add sugar to caramelize the onions.
  • Add salt and pepper to the pan. Stir to coat evenly.
  • Add bacon and cook until crispy.
  • When bacon is crispy, remove pan from heat and set aside.

PREPARE THE DOUGH:

  • Using the Yukon Gold Potatoes, buttermilk, and butter prepare mashed potatoes.
    Or, prepare mashed potatoes using your preferred recipe.
  • Add flour and eggs to the mashed potatoes and mix thoroughly.

PREPARE THE PATTIES:

  • Dust your countertop with flour and move the mashed potato mixture to the countertop to make the patties.
  • Continue to knead flour into the mashed potato mixture until it has the consistency of dough. (*2)

FILL & SHAPE THE PATTIES:

  • Grab a handful of dough and flatten it out with your hands until it is the size of the palm of your hand and about 1/2” thick.
    Continue this process until all of the dough has been used.
  • Scoop about one tablespoon of the filling mixture into the center of the patty, making sure the filling is spread equally among all the patties, but that they are not over filled.
  • Use your hands to fold the patty edges in, and mold the patty into a dumpling shape.

BOIL THE DUMPLINGS / KROPPKAKOR:

  • Fill a large 10-Quart Stock Pot with water and bring it to a boil.
  • Using a spider strainer, carefully place the Kroppkakor into the water.
  • Allow them to cook for 3 minutes while they sit at the bottom of the pot and one more minute once they have floated to the top.
  • Carefully remove the dumplings with the spider strainer and place them on a cooling rack with a jelly roll pan underneath to catch the water runoff.
    This prevents them from getting soggy.
  • Once the excess water has run off the dumplings, they are ready to eat.
    Enjoy with browned butter, cranberry sauce, chives, or sour cream.

Notes

  1. *The directions above are how my grandma has always made them. Another way you could make them is to cook the bacon bits first and then remove the bacon from the pan and cook the onions and garlic in the remaining bacon grease. This would add a little more depth to the flavor profile.
  2. * You don’t want your Kroppkakor to taste like flour, but you will need to add enough of it to the mashed potato mixture so the dough is not sticky. I also suggest coating your hands in flour when you go to work with the dough. 
The Cross Legacy provides estimated nutrition information for convenience and as a courtesy only. Nutrition data is collected from the USDA database via Spoonacular, when available. If not available, nutrition information is pulled from other online calculators. Ingredients can vary and The Cross Legacy can make no guarantees to the accuracy of this information.

Nutrition

Calories: 670kcalCarbohydrates: 16gProtein: 17gFat: 40gSaturated Fat: 21gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.004gCholesterol: 145mgSodium: 822mgPotassium: 187mgFiber: 5gSugar: 7gVitamin A: 114IUVitamin C: 3mgCalcium: 55mgIron: 0.3mg
Keyword Bacon, Kroppkakor, Potatoes