Stuffed Potato Dumplings, Swedish Kroppkakor Dumplings

Stuffed Potato Dumplings, a twist on the classic Swedish Kroppkakor dumplings, using leftover mashed potatoes, stuffed with a choice of fillings, then boiled and pan-fried. A very popular supper or party food.

Stuffed Potato Dumplings or Swedish Kroppkakor are very popular in Sweden. Often served with butter, cream, and lingonberry jam, they make for a delicious brunch, lunch, snack, appetizer, and party food.

I first came across these dumplings when a lovely lady from Mumsfilibaba shared her Swedish dumpling recipe (Swedish Kroppkakor) with us over on Facebook.

Immediately, her recipe caught my eye and inspired me of all the possibilities I had in taking this simple popular Swedish potato dumpling to the next level.

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So it got me thinking and experimenting with her recipe, and after various trials of adding this spice and that spice, I've come up with this recipe, which is an adaptation of Mumsfilibaba's (all credit to her who gave me the inspiration!) which manages to tease and tickle all your senses.

From when you first set eyes on this little dumpling, through to your first bite and you get the crispy crunchy texture, then the soft potato, then the chew and here's the thing....the fantastic explosion of flavors when your taste buds register the filling.

I've given you two different flavor fillings recipes, a Chinese flavor, and a Moroccan flavor. You can try out for yourself, and I really would encourage you to play around a little and add your own flavors, some combinations you will like, some you won't.

Table of Contents 📋 hide

1) How do you eat these dumplings?

2) Equipment You Will Need

3) Ingredients

4) TOP TIPS

5) Instructions

6) Recipe Card

7) Stuffed Potato Dumplings

8) Easy Snacks For Parties

How do you eat these dumplings?

You can serve these pan-fried along with a dip. This makes great finger food and is perfect for game days, parties, and buffets.

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Or you can serve them once boiled, with a sauce or gravy drizzled or a sprinkled of bacon or onion bits. Obviously, the textures will be different, and the latter would normally be served for lunch or supper.

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I'll put the link to Mumsfilibaba at the end of this page if any of you would like to take a look.

These stuffed potato dumplings or Swedish Kroppkakor Dumplings are very similar to the Lithuanian Cepelinai, obviously, the flavors will be different.

So let's get straight to the recipe and see how we make these wonderful little Swedish Kroppkakor dumplings. Please enjoy!

Equipment You Will Need

1 large saucepan for boiling dumplings
1 small pan to cook filling
kitchen paper
1 frying pan
1 mixing bowl

Ingredients

The dumplings

4 medium or 600 g potatoes (the fluffy type for mashing)
¾ cup or 100 g Flour
1 large egg
1 Teaspoon salt
1 Teaspoon Sesame Oil (if making Chinese filling)

The fillings

Chinese filling:

½ cup or 60 g chopped bacon or ground pork, ground chicken
½ Finely chopped onion
1 Clove garlic crushed/chopped
4 mushrooms chopped into small pieces (about ½ cm size)
1 Teaspoon Hoi Sin Sauce
½ Teaspoon Sesame Oil
¼ Teaspoon ginger powder
¼ Teaspoon white pepper
5 stalks chopped coriander/cilantro

Moroccan filling:

½ cup or 60 g ground lamb
1 Teaspoon Raz Al Hanout Spice mix
½ Finely chopped onion
1 clove garlic crushed/chopped
4 mushrooms chopped into small pieces (about ½ cm size)
½ Teaspoon olive oil
2-3 stalks chopped flat leaf parsley

TOP TIPS

If you want to make plain dumplings, just leave all the spices out and use the meat, onion & garlic.
You can add your own flavors, like 1 Tsp Tomato ketchup or brown sauce instead of the flavors above, or your favorite herbs.
One of our readers, Kellie has also suggested if you would like more flavor, you could also add extra seasoning to the dumpling mixture, in addition to the fillings.
Always take into account what seasonings are going in the filling and also if you will be using a dipping sauce. The choice is yours if you want bolder flavors or not!
If you'd like a sauce to go with these, we can suggest our lemon sauce which would match with the Moroccan flavors.
If you want to make these dumpligs without any spices, but just ground meat and onions, you could serve them boiled (no pan frying) with our lovely stroganoff sauce.
For the Chinese dumplings, a simple hoisin dipping sauce would be perfect.

Instructions

1. Preparing the potatoes

Peel & cut your potatoes into quarters and boil.
Once cooked, drain and mash very well. Set aside the mash to cool

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2. Prepare the fillings.

Chop onion, garlic & mushrooms finely.If using bacon, chop finely.

If you're doing the Moroccan flavor version, add the ground meat and brown. Add ½ teaspoon of vegetable oil to a small pan and fry onion, garlic & mushrooms until soft. (don't burn)

Add the meat and other spices/sauces from the fillings ingredient list.Once the meat is cooked, put in a bowl to cool.

When cool, add the chopped fresh herbs to the filling and mix well.

3. Making the Dumpling dough

In a mixing bowl add the flour, salt and egg.
*** If you are making the Chinese filling, add the 1 teaspoon of sesame oil now.

When the mashed potato is cool, add this to the mixture and use your hand to mix everything together until all combined and you end up with a dough ball like in the photo below.

At first, the mixture may seem a little dry, but keep mixing with your hand and it will come together. Be patient!

4. Making the dumplings

Flour your work surface. Divide the dough into 14 even-sized pieces and roll into ball shapes. (about the size of golf balls)

With the palm of your hand, flatten the dough to make a circle about 6-7 cm diameter.

Use a teaspoon and place filling in the center of each circle.

Gather the sides of the circle together and seal.

TIP: Please make sure you have NO holes and the dough is completely sealed otherwise the filling will leak out when you boil them.

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Place the long-shaped dumpling in the palm of your hand. Use your fingers and gently squeeze the dumpling together to form a ball, checking for holes that you MUST squash together to seal tight.

Roll the dumplings in your palms to get a good ball shape.

5. Cook the dumplings.

Fill a pan with hot water, and add a pinch of salt (big enough for your 14 dumplings).When the water is boiling, use a spoon with holes in, and gently lower each dumpling into the water.

They will sink to the bottom. Place the lid on the pan and allow to cook for about 5-7 minutes

Have a colander ready for when you remove the dumplings.

When the dumplings float to the surface,

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they can be taken out and put in the colander to drain.

TIP:At this stage, after boiling the dumplings you can freeze them if you wish. Give them a light dusting of flour so they don't stick together and place in a ziplock bag & freeze.

When you want to use them, plunge them in boiling water for 3 minutes, or until they float to the surface, remove and continue the frying process below. They freeze very nicely indeed.

6. Fry off the dumplings:

Add 1 Tablespoon of olive oil (or vegetable oil) to a large non-stick frying pan and put on medium heat.

Just before frying, if the dumplings feel a little sticky, roll them in a bit of flour first so they don't stick to the pan.

Once the oil has heated, place the dumplings in the pan, and turn them every now and then until they are golden brown and crispy all over like in the photo.

Once done, remove and place on some kitchen paper before serving in a bowl or party basket along with your dipping sauces.

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And there you have it, stuffed potato dumplings!

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These dumplings below are served without pan frying after boiling, just so you can see the different options.

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If you'd like to see Mumsfilibaba's recipe click here. Huge thanks and credit go to Mumsfilibaba for sharing the recipe and giving me the inspiration to make something so special. Thank you.

What did you think of our Stuffed Potato Dumplings, Swedish Kroppkakor Dumplings recipe? Did your taste buds dance? What fillings did you use? We'd love to hear how you liked it. Please tell us in the comments box below!

Recipe Card

Stuffed Potato Dumplings

Yield: 14 Dumplings

Prep Time: 35 minutes

Cook Time: 10 minutes

Total Time: 45 minutes

Stuffed Potato Dumplings. A twist on the classic Swedish Kroppkakor dumplings, using leftover potatoes, stuffed with a choice of fillings,boiled & pan fried.Popular supper or party food.