Lazy Weekends · Swedish
Kroppkakor
These potato dumplings have a dense, satisfying texture and are filled with a savory mix of bacon and onions.
Why This Works
The contrast between the soft potato exterior and smoky bacon interior is classic Swedish comfort.
The Upgrade
Brown some butter to drizzle over the top right before serving.
Chef's Secret
Michelin TechniqueUse starchy potatoes like Russets to ensure the dough holds together without becoming gummy.
Ingredients
Total time including resting: 45 min
Directions
Sauté bacon and onion in a medium pan over medium heat until golden.
8 minSeason bacon mixture with allspice; set aside to cool.
5 minMash potatoes until smooth, then fold in flour, yolks, and salt to form a dough.
5 minDivide dough into 8 balls; flatten and add a spoonful of filling.
5 minSeal the balls securely, ensuring no gaps appear.
2 minDrop into boiling salted water; cook until they float to the surface.
15 minRemove with a slotted spoon; serve warm.
Wine Pairing
Off-Dry Riesling
White Wine
The BottleDr. Loosen Blue Slate Riesling Kabinett
The slight residual sugar balances the saltiness of the bacon while the high acidity cuts through the starchy density of the potato dumplings. It provides a refreshing contrast to the hearty filling.
Nutrition per Serving
480
calories
12g
protein
65g
carbs
18g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Quick Lingonberry Jam
Serve a side of tart lingonberries to provide the essential acidic sweetness required to cut through the dense potato and pork dumplings.
Ingredients
Directions
Combine the lingonberries, sugar, water, and salt in a heavy-bottomed saucepan.
Place over medium heat and stir gently until the sugar dissolves completely.
Increase heat to medium-high and simmer for 8 to 10 minutes, stirring occasionally until the mixture thickens slightly.
Remove from heat and skim any foam from the surface.
Transfer to a glass jar and allow to cool completely at room temperature.
Serve chilled alongside warm kroppkakor.
Side Dish
Cucumber Pickles
Use quick-pickled cucumber slices with fresh dill to add a refreshing, acidic crunch to the heavy, doughy meal.
Ingredients
Directions
Whisk the vinegar, water, sugar, and salt in a bowl until the solutes are fully dissolved.
Place the cucumber slices into a clean glass jar or non-reactive container.
Add the fresh dill and peppercorns to the cucumbers.
Pour the brine over the cucumbers, ensuring they are completely submerged.
Seal the container and refrigerate for 15 minutes to allow the flavors to penetrate the cell walls.
Serve chilled alongside the kroppkakor to provide a bright, acidic counterpoint.
Member Reviews
How did it turn out?
Rate this recipe
Very approachable even for a beginner. Turned out great.
This Kroppkakor came out incredible. The chef's secret tip is worth the price of admission.
This Kroppkakor came out incredible. The chef's secret tip is worth the price of admission.