Swedish Potato Dumplings (kroppkakor)


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.

What you will need

10 ounces cremini mushrooms, diced

3 tablespoons butter

3 green onions, sliced

1 teaspoon salt

1 teaspoon black pepper

4 cups peeled potatoes, about 3/4-inch dice

1 teaspoon salt

1/2 teaspoon white pepper

1 egg, lightly beaten

1 1/2 to 2 cups all-purpose flour

Melted butter for drizzling or browning


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