Swedish Potato Dumplings (Kroppkakor

Swedish Potato Dumplings (Kroppkakor

Swedish Potato Dumplings (Kroppkakor

Swedish Potato Dumplings (Kroppkakor

Ingredients

  • Produce

    • 10 oz Cremini mushrooms
    • 3 Green onions
    • 4 cups Potatoes
  • Refrigerated

    • 1 Egg
  • Baking & Spices

    • 1 1/2 cups All-purpose flour
    • 1 tsp Black pepper
    • 2 tsp Salt
    • 1/2 tsp White pepper
  • Dairy

    • 3 tbsp Butter
  • Other

    • Melted butter for drizzling or browning

Found on

food52.com

food52.com

1890 36
Title:

Swedish Potato Dumplings (Kroppkakor Recipe on Food52

Descrition:

These were inspired by a Swedish meatball dinner where I wanted a side other than noodles or mashed potatoes. My understanding is that these are normally made with a filling of onions and ground pork, bacon, or ham, and usually made larger than mine to serve as a main course. I made them smaller (somewhere between a walnut and a golf ball and filled them with mushrooms and green onion. They can be served drizzled with butter after boiling or browned in butter after boiling...and they taste pretty good with the cream gravy I made for the meatballs.

Swedish Potato Dumplings (Kroppkakor

  • Produce

    • 10 oz Cremini mushrooms
    • 3 Green onions
    • 4 cups Potatoes
  • Refrigerated

    • 1 Egg
  • Baking & Spices

    • 1 1/2 cups All-purpose flour
    • 1 tsp Black pepper
    • 2 tsp Salt
    • 1/2 tsp White pepper
  • Dairy

    • 3 tbsp Butter
  • Other

    • Melted butter for drizzling or browning

The first person this recipe

food52.com

food52.com

1890 36

Found on food52.com

Food52

Swedish Potato Dumplings (Kroppkakor Recipe on Food52

These were inspired by a Swedish meatball dinner where I wanted a side other than noodles or mashed potatoes. My understanding is that these are normally made with a filling of onions and ground pork, bacon, or ham, and usually made larger than mine to serve as a main course. I made them smaller (somewhere between a walnut and a golf ball and filled them with mushrooms and green onion. They can be served drizzled with butter after boiling or browned in butter after boiling...and they taste pretty good with the cream gravy I made for the meatballs.