Kroppkakor – Swedish Potato Dumplings

For the Kroppkakor (Swedish potato dumplings), first brush the potatoes under running water. Boil in salted water for 30 minutes. Drain the water. Rinse and peel the potatoes.

Press through a press into a suitable bowl. Allow to cool. Add flour, eggs and drained capers. Knead well. Season with pepper and salt.

Bring salted water to a boil in a large saucepan. Form a test dumpling of about 4 cm ø. Place in boiling water and cook for 10 minutes.

In the meantime, dice the bacon for the filling. Remove the peel from the onions and chop them very finely. Heat the butter in a frying pan. Add bacon and onions and roast for 10 minutes over medium heat. Season with new spice. Form 4 cm diameter dumplings from potato dough with floured hands. Press a hole in the center. Add some filling and close the dumpling.

Take the test dumpling out of the water. If it is good, boil water again and let half of the dumplings cook in it for 15 minutes. Remove and drain.

Arrange on a heated platter and keep warm until the remaining Swedish potato dumplings are cooked. Serve the kroppkakor garnished with lingonberry compote.

Preparation Tip:

The kroppkakor can be served either as a side dish with meat and vegetables or as a main course.

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