Entree: Sweden – Skane / South Sweden – Kroppkakor (Potato dumplings filled with seasoned pork, a traditional dish from southern Sweden)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 15 min

Total 55 min

Ingredients

- 2 lb (900 g) starchy potatoes (russet), peeled and cut for boiling
- 1 1/2 cups (180 g) all-purpose flour, plus extra for dusting
- 1 large egg (about 50 g)
- 1 tsp (6 g) salt, plus more for boiling water
- 8 oz (225 g) ground pork for filling
- 1 small onion, finely chopped (about 3 oz / 85 g)
- 2 tbsp (30 ml) butter for frying the filling
- 1/4 tsp (1 g) ground white or black pepper
- 4 tbsp (60 g) butter, melted, for serving
- Lingonberry jam, to serve, about 1/2 cup (160 g)

Instructions

1. Boil the peeled potatoes in salted water until very tender, about 20–25 minutes. Drain well and pass through a potato ricer or mash thoroughly until smooth. Spread the mashed potatoes on a tray to cool and release steam.
2. When potatoes are cool to the touch but still warm, transfer to a bowl. Add the egg, 1 tsp salt, and most of the flour; mix gently to form a pliable dough. Add additional flour by tablespoons if dough is too sticky; dough should be soft but manageable.
3. Prepare the filling: in a skillet, melt 2 tbsp butter over medium heat. Add the chopped onion and cook until translucent, 4–5 minutes. Add the ground pork, breaking it up and cooking until browned and cooked through. Season with pepper and a pinch of salt. Remove from heat and let cool slightly.
4. Shape the dumplings: divide the dough into 8 even pieces. Flour your hands and flatten each piece into a disc. Place about 1–2 tbsp (15–30 g) of the pork filling in the center, then fold dough over and seal, rolling gently to form a smooth ball about 2.5–3 inches (6–8 cm) in diameter.
5. Bring a large pot of salted water to a gentle boil. Reduce to a simmer and carefully add the kroppkakor in batches so they do not overcrowd. Simmer gently; when the dumplings float, continue cooking 6–8 minutes to ensure they are cooked through.
6. Remove cooked kroppkakor with a slotted spoon and drain briefly on a rack. Serve warm with melted butter drizzled over the dumplings and a side of lingonberry jam. Traditional accompaniments also include cream or fried bacon if desired.