Swedish Kroppkakor

The ultimate comfort food, I warn you, once you try these you’ll be reaching for them throughout the winter. Make as small or as big as you like. Personally I like them the size of small fishcakes or if you’re in the mood for something lighter, simply man them smaller. 

Swedish Kroppkakor
Prep time
Cook time
Total time
Serves: Serves 2-4
  • Dumplings:
  • 300g of Maris Piper potatoes, peeled and chopped into large chunks
  • 2 Clarence Court Burford Brown Egg yolks
  • 50g plain flour
  • A pinch of salt
  • Filling:
  • 100g of chopped streaky pancetta
  • ½ a white onion, finely diced
  • A knob of butter
  • ½ tsp. ground cloves
  • To Serve:
  • 50g butter
  • 50ml of double cream
  • 4 tbsp. of Lingonberry jam
  • A few fresh sprigs of dill
  1. Boil the potato soft in salted water until soft. Drain fully and tumble into a bowl.
  2. In a frying pan over a medium heat fry the pancetta until it starts to crisp. Add in the onion, butter and ground cloves and cook for a few minutes until the onion has softened. Set aside to cool.
  3. Mince the potatoes and mix with the egg yolks and flour to form a dough. Season with salt and knead well. Rolling a sausage and cut the dough into 2 inch chunks. With your hands, make 4-6 balls slightly larger than golfball in size and make a dimple in the middle. Spoon the pork and onion filling into the centre and mould the potato back around into a smooth ball.
  4. Simmer in batches in salted water for about 7-10 minutes or until they float to the surface. (Can be pre-prepped up until this point)
  5. In a frying pan, add the butter and gently fry the dumplings for a couple of minutes until lightly browned on each side.
  6. Remove the dumplings from the pan, allow to cool slightly and pour in the cream to create a buttery sauce, season with salt. Pour the sauce into a bowl, top with the dumplings and spoon over a tablespoon of lingonberry jam per portion. Garnish with fresh dill.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: