About this dish
Large potato dumplings filled with bacon and onion, boiled and served with lingonberry jam.
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Ingredients
🥔1kg potatoes, boiled and riced
🌾1.5 cups flour
🥓150g bacon, diced
🧅1 onion, chopped
Method
Serves 41
Mix riced potato with flour into a firm dough.2
Fry bacon and onion together for the filling.3
Shape portions of dough around a spoonful of filling, sealing into large balls.4
Boil gently until they float, about 15-20 minutes.5
Serve with melted butter and lingonberry jam.✓ What Makes it Authentic
Kroppkakor is a traditional Swedish potato dumpling, particularly associated with the southern regions of Sweden.
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