Photo: Pål Allan / www.imagebank.sweden.se

Kroppkakor is Swedish for filled potato dumplings. Potatoes have been the staff of life in Sweden during the past few centuries. Despite a variety of local names, potato dumplings are eaten throughout the country. 

There are many recipes for filled potato dumplings. Actually the only thing they have in common is that they are boiled in water. The other details are open to constant discussion, depending on what local tradition offers: Barley flour or wheat flour? Boiled or raw potatoes? Pork and onion filling or mushroom filling? Eaten with melted butter? Lingonberries? Mustard?

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Innkeeper Emeritus Carl Jan Granqvist selected the dishes. Journalist and author Lena Katarina Swanberg wrote the texts.

The authors alone are responsible for the opinions expressed on this web page.

Translation: Victor Kayfetz

© Photos: Pål Allan / www.imagebank.sweden.se

Copyright 2005: This text is published by the Swedish Institute on www.sweden.se. It may not be reused without prior consent. To obtain permission to use the text, please contact the webmaster here. Photos or illustrations may not be used in other contexts. More information on the copyright here.

Comment!

There are 2 comments on this article:

Marcia Jones

Country:  U.S.A., Aug 31, 2009

My Swedish-born grandmother also made these but used grated raw potatoes with a small ball of hamburger. We also sliced and fried leftover, which were yummy. We had a nickname for these dumplings that my grandmother got a kick out of...rubber potatoes.

Judith Lindberg

Country:  U.S.A., Aug 24, 2009

My Swedish-born grandmother made these but used a mixture of raw and boiled potatoes. She always fried them after boiling them. Just delicious, even with applesauce instead of lingonberries.

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