What is Kroppkakor Sweden?

Kroppkaka (plural "kroppkakor") is a traditional Swedish boiled potato dumpling, most commonly filled with onions and meat . Potatoes, wheat flour, onion, salt and minced meat/pork are common ingredients in kroppkaka.

Why are my potato dumplings gummy?

If your potato dumplings are gummy, it is likely the potatoes were overworked, or the dough was overmixed .

What is the history of kroppkakor?

Originating on the Baltic island of Öland, inland to rustic Smaland , kroppkakor always consist of mashed potato, with the addition of flour and egg, rolled into balls, then filled with most likely brined pork and onions. From there, who knows as there are several regional variations.

What is the secret to perfect dumplings?

Don't Overwork the Dumpling Dough First, mix the dumpling ingredients just until the dough comes together. You'll whisk together the dry ingredients, then add melted butter and heavy cream. Stir everything together until the wet and dry ingredients are combined and you don't see any more dry flour.

How do I know when my dumplings are done?

Cover and bring to a vigorous boil. Add roughly one cup of cold water and return to boil while covered. Repeat this step again. The dumplings will be completely cooked and ready when they float on the surface of the boiling water .

Do you cook dumplings with the lid on or the lid off?

It's best to have your lid ready : Immediately add about 3 tablespoons of water to the pan, just enough to cover the base of the dumplings, then cover and cook for 3–4 minutes, or until the water has evaporated. Lift the lid and allow the dumpling to cook for another 30 seconds, to allow the bottoms to get extra crispy.

How do you make dumplings less gummy?

Three things. Don't knead the dough. ... Your method of 10 off and 10 on is OK, but I'd cut back on the butter to half of that. ... Add 1 tsp baking powder per cup of flour. Jan 30, 2022

How do you fix gummy potato puree?

Here's how to do it: For every pound of potatoes in your mash, drizzle 1 tablespoon of melted butter over the dish and fold it gently into the potatoes. If the mash is still too gluey for your liking, repeat the process with another tablespoon of butter.

Is there a way to fix gummy potatoes?

The bad news with gluey mashed potatoes is that there's no real way to fix them. Once you've incorporated that excess starch into the mix, you can't take it out.

Swedish Potato Dumplings (Kroppkakor) Recipe on Food52 (2024)

Green Onion/Scallion

by: inpatskitchen

April3,2011

4.7

3 Ratings

Swedish Potato Dumplings (Kroppkakor) Recipe on Food52 (1)

Makes about 20 dumplings

Jump to Recipe

Author Notes

These were inspired by a Swedish meatball dinner where I wanted a side other than noodles or mashed potatoes. My understanding is that these are normally made with a filling of onions and ground pork, bacon, or ham, and usually made larger than mine to serve as a main course. I made them smaller (somewhere between a walnut and a golf ball) and filled them with mushrooms and green onion. They can be served drizzled with butter after boiling or browned in butter after boiling...and they taste pretty good with the cream gravy I made for the meatballs. —inpatskitchen

What You'll Need

Ingredients

For the filling
10 ouncescremini mushrooms, diced
3 tablespoonsbutter
3 green onions, sliced
1 teaspoonsalt
1 teaspoonblack pepper

For the dumplings and assembly
4 cupspeeled potatoes, about 3/4-inch dice
1 teaspoonsalt
¹/₂ teaspoonwhite pepper
1 egg, lightly beaten
1 ¹/₂ to 2 cupsall-purpose flour
Melted butter for drizzling or browning

Directions

For the filling
Sauté the mushrooms, green onion, salt, and pepper in the butter until the mixture becomes almost dry. Set aside and cool.

For the dumplings and assembly
Boil the potatoes until tender. Drain and mash thoroughly. (I used a ricer.)
Beat in the egg and stir in the salt and white pepper.
Stir in the flour, a little at a time, until a soft dough is formed.
Divide the dough in two and shape each portion into a log about 12 inches long. Cut each log into 10 pieces.
Using your hands, form each piece of dough into a circle about 2 inches in diameter and place a scant teaspoon of the mushroom filling into the center. Form a ball encasing the mushroom mixture.
Drop the dumplings into a pot of water that has come to a rolling boil. When the dumplings rise to the surface, remove them with a slotted spoon and drain briefly on paper towels.
To serve, drizzle with a little melted butter or brown them in some of the melted butter.

Tags:

Swedish
Potato
Vegetable
Green Onion/Scallion
Vegetarian
Side

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See what other Food52ers are saying.

Recipe by: inpatskitchen

I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!

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14 Reviews

Barbara September 25, 2016

I grew up eating Kroppkakor (never really knew how to spell it!), but they were nothing like this. My dad's parents were pure swedes and when mom married dad she had to learn how to make them. Unfortunately, they were so labor intensive, we didn't get them often. And since we didn't get them often , my mom thought she might as well make them worth her while. It was an all day affair and included my dad! Mom peeled 20 lbs of potatoes every time. Ours were filled with salt pork, steak, and onions. Always better the second day when they were cut in half and fried, as someone else mentioned below . My parents are gone now too, and I'm sure I'll never have these wonderful balls of deliciousness again. So glad I found this site..... nice to know others are familiar with this yummy (albeit different ) Swedish dish.

inpatskitchen September 25, 2016

I'm so glad you found this site also...it's a wonderful place to spend some time. Hopefully someone in the know will come out with an authentic kroppkakor recipe to share with us soon. And WELCOME to Food52!!

Pauline T. September 29, 2015