Swedish Potato Dumplings (Kroppkakor)

Prep: 45 mins Cook: 45 mins Serves: 20

Adapted from another source

This is not my original recipe. Check out the original recipe here.

Adapted from a Food52 community recipe by inpatskitchen.

Adjust servings:

Ingredients

Sauté mushrooms, green onion, salt, and pepper in butter until almost dry. Cool.
Boil potatoes until tender, drain, and mash thoroughly.
Beat in egg, salt, and white pepper.
Stir in flour gradually to form a soft dough.
Divide dough into two logs, about 12 inches long.
Cut each log into 10 pieces.
Flatten each piece into a 2-inch circle, add 1 tsp mushroom filling.
Seal into a ball.
Boil dumplings in rolling water; when they float, remove with slotted spoon.
Serve drizzled with melted butter or brown in butter.

Drizzle with melted butter after boiling for a lighter dish, or brown them in butter for a richer flavor.
Tastes excellent with Swedish meatball gravy or lingonberry sauce.
Make sure mushroom filling is dry to prevent soggy dumplings.

300 Calories

82 Fat

300 Carbs

70 Protein