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Kroppkakor are traditional Swedish dumplings made from mashed potatoes and filled with savory smoked pork, onions, and warming spices like allspice. Originating from the southern regions of Sweden and the island of Öland, these comforting, hand-shaped dumplings were born from humble ingredients during hard winters. What makes kroppkakor special is their honest simplicity, slow preparation, and the contrast of rich filling with sweet lingonberry jam. They’re a dish that brings people together — still beloved today, even celebrated with their own annual festival.
Ingredients
For the dough:
- 1.2 kg starchy potatoes Russet or King Edward work well
- 2 eggs
- 400 g all-purpose flour
- 1 tsp salt
For the filling:
- 200 g smoked pork belly or bacon, finely chopped
- 1 small yellow onion, minced
- ½ tsp ground allspice
- black pepper to taste
- a splash of cream or knob of butter for a softer filling optional
To serve:
- melted butter
- lingonberry jam or compote
- a glass of milk or cold beer optional
Instructions
- Boil and mash the potatoes: Peel and boil the potatoes in salted water until fork-tender. Drain well and let them cool completely. Once cooled, mash until smooth.
- Make the dough: Mix the mashed potatoes with eggs and salt. Gradually add flour, mixing until you get a smooth, non-sticky dough.
- Cook the filling: In a dry skillet, cook the pork until it begins to brown and crisp. Add the onion and sauté until soft and golden. Stir in the allspice and pepper, and let it cool before stuffing.
- Shape the dumplings: Take a piece of dough, flatten it in your palm, and add a spoonful of filling. Carefully fold the dough around the filling and shape it into a smooth ball.
- Boil the dumplings: Bring a large pot of salted water to a gentle simmer. Add the dumplings in batches. When they float, let them cook for another minute or two, then remove with a slotted spoon and drain.
Notes
Kroppkakor – the kind of food that feels like home 🏡
Some dishes don’t just feed you — they wrap you up in warmth and memory. Kroppkakor, those soft Swedish potato dumplings 🥔 stuffed with seasoned meat 🥓, are exactly that kind of food. Simple, yes, but comforting in all the right ways. The kind of meal that lingers in your memory long after the plate is clean.
These dumplings come from southern Sweden 🇸🇪 and the island of Öland, where generations have made them by hand. They're not fancy or delicate — maybe even a bit rough around the edges — but that’s part of their honest charm.A tradition born from tough times ❄️
Kroppkakor have roots in an era when winters were harsh, and people had to make do with what they had. Potatoes, salted pork, onions, and a few spices — nothing extravagant. But somehow, that was enough to create something deeply satisfying. Something that stuck to your ribs and warmed you from the inside out ❤️🔥. Even today, making kroppkakor feels like stepping back into that past. You still boil and mash the potatoes, mix the dough by hand, and cook the meat until the onions turn golden. It’s a rhythm, a ritual — slow, grounding, and quietly joyful 🧘.How to serve them (the Swedish way 🇸🇪)
Serve warm, with plenty of melted butter and a spoonful of lingonberry jam 🍓. The jam’s sweet-tartness balances the richness of the pork — it’s a combo that surprises first-timers in the best way. Some Swedes swear by a cold glass of milk 🥛 on the side. Others say it’s not a real meal without beer 🍻. Either works — both are right. And here’s a tip from those in the know: leftovers are gold ✨. Slice the dumplings the next day and fry them up until the edges are crispy and browned 🔥. You might even like them better that way.There’s even a festival for these things 🎉
On the island of Öland, there’s an entire festival dedicated to kroppkakor. Locals gather to cook, swap stories, and celebrate their favorite variations — some with mushrooms 🍄, others with game meat 🦌 or veggie twists 🥬.
But more than anything, it’s about community. About sharing something old and cherished. About remembering that food has a way of bringing people together 🤝.
OMG, Kroppkakor! My inner Viking is doing a happy jig! Smoked pork, potatoes, *and* lingonberry jam? It’s a flavor party in my mouth before I’ve even peeled a potato! BRB, raiding my pantry…and maybe learning Swedish, just in case I need to eloquently explain my undying love for these dumplings. Wish me luck (and maybe send extra allspice)!