Swedish Potato Dumplings

Swedish Potato Dumplings

Kroppkakor are a big favorite of my Swedish-raised husband. Whenever I make this potato dumpling recipe, it reminds him of his grandma’s kitchen every time. Serve hot with butter. These are great as leftovers, sliced and fried, served with a fried egg.

Preparation Time: 1 hrs
Cook Time: 35 minutes
Total Time: 1 hrs 35 minutes

Ingredients for making Swedish Potato Dumplings

¼ pound salt pork, cubed
1 small onion, coarsely chopped
1 ½ cups cold mashed potatoes
1 large egg
¾ teaspoon salt
¼ teaspoon ground black pepper
1 pinch ground nutmeg
2 cups sifted all-purpose flour
½ cup all-purpose flour
1 gallon water, or as needed
2 (32 fluid ounce) containers beef broth (Optional)

Directions for making Swedish Potato Dumplings

Fry salt pork with onion in a skillet until salt pork is golden brown, about 10 minutes. Drain fat and set salt pork and onion mixture aside.
Mix mashed potatoes, egg, salt, black pepper, and nutmeg together in a bowl; stir 1 cup flour into potato mixture. Sprinkle 1 cup flour onto a work surface and turn dough out onto flour. Knead flour on the work surface into dough.
Cut dough into 12 equal pieces and roll into balls, dusting your hands and sprinkling work surface with remaining 1/2 cup flour.
Press your thumb into each dumpling to make an indentation, and fill with a small amount of salt pork-onion mixture. Pinch dumplings closed and roll in flour.
Bring water to a boil in a large pot. If desired, replace 1/2 of the water with beef broth.
Drop dumplings into boiling water and broth; reduce heat to low. Simmer until cooked through, about 25 minutes. Drain and transfer to a serving bowl.

Nutrition Facts