![](https://studyinsweden.se/transformations/2016/04/Kroppkakor-5-scaled.jpg-1920x.jpg)
Written by Leonilla
29 Apr 2016
More Swedish cuisine experiments… I ran into a dish called “kroppkaka” on Facebook and I had no idea what it was. So I looked it up. Kroppkakor seem to be more common in southern Sweden, so maybe that’s why I had never heard of it. They are basically like dumplings, a dough made with potatoes, eggs and wheat flour, filled usually with meat and onions. They resemble the Chinese baozi, but are cooked and served in a different way.
This isn’t the easiest dish to prepare, but it’s definitely good. I made a vegetarian version with mushrooms and onions, but you can be creative and try different fillings.
What you need:
- 0,5 kg potatoes
- 2 eggs
- 2 dl wheat flour
- 0,5 tsp salt
- 500 g meat / mushrooms /something else
- 1-2 onions
- Salt
- Pepper
- Water
- Salt
- Lingonberry jam
- Melted butter
How to do it:
- Cook and mash the potatoes, let cool.
- Fry the onions and meat / mushrooms, let cool.
You can prep cook the night before if you don’t have the time to let everything cool down the same day.
![Kroppkakor](https://studyinsweden.se/transformations/2016/04/Kroppkakor-902x601.jpg-1920x.jpg)
Split the dough into equal sized parts, you can choose whether you want to make small or large kroppkakor. Make balls of the dough, press a hole in each of them and fill with 1/2 – 1 tbsp of filling. Cover the hole with dough. Use some flour if the dough gets sticky.
Boil a pot of water with some salt, put the dough filled balls into the boiling watering wait until they start to float, then let them boil for 3-5 minutes more.
![Kroppkakor-2](https://studyinsweden.se/transformations/2016/04/Kroppkakor-2-902x601.jpg-1920x.jpg)
Serve kroppkakor with lingonberry jam and melted butter, many people also serve vegetables or salad with them.
![Kroppkakor-6](https://studyinsweden.se/transformations/2016/04/Kroppkakor-6-902x601.jpg-1920x.jpg)
The first thing that crossed my mind when I tried them was: “What’s the point? It’s exactly like meatballs and mashed potatoes that Swedes love so much.” It’s way easier to prepare them separately than putting the meat inside the mashed potatoes. I don’t know if there’s a story behind this dish, but on the other hand, why not. 😀 They did taste very good, but took effort.
P.S. Kroppkakor are sold ready made in most supermarkets in Sweden, but I wanted to learn how to do them myself.