I grew up eating traditional German potato dumplings and – keep in mind that Germany and Sweden are neighbours – filled Swedish dumplings are very similar. Every region has its dumplings. Graham’s family makes a version of kroppkakor every Christmas as his gran’s father came from Småland (kroppkakor are a traditional dish of the region). It’s not something we saw when living in Gothenburg. These are more Gotland style, made with only cooked potatoes, and filled with seasoned mushrooms instead of meat.
A few years ago, I started making this vegetarian version because Graham really loves them and we wanted to be able to make them at home. We recently visited Graham’s cousin on Öland and had a vegan version of the local style of kroppkakor there. We didn’t love them. I definitely prefer the type with more potato in the dumpling, though that might be because it tastes more like Klöße, and found the amount of allspice in the filling a bit excessive.
These mushroom kroppkakor take a bit of time to make, like any dumplings, but are well worth it! Serve with lingonberry sauce if you can get the berries, or cranberry sauce if you can’t. We like them with vegan gravy too.
If you’d like to try more Swedish-style recipes, take a look at this Swedish crispbread made with rye and spelt flour, a slightly more wholesome version or chocolate coconut balls, or vegan cinnamon cardamom buns.
Ingredients
Ingredient Notes and Substitutions
- Potatoes: starchy not waxy. If you’re not sure which is which when shopping, ask the grocer, and they’ll be able to tel lyou.
- Mushrooms: any type, but avoid small oyster mushrooms, they’re a bit too chewy for this recipe. I always go for chestnut unless wild mushrooms are in season.
- Starch: it must be starch, preferably potato, but corn will work. Flour tastes raw after boiling and is unpleasant.
- Wine: red or white, depending on the profile you’d like. White wine will be a little lighter and red will be more cosy. Substitute 2 teaspoons of balsamic vinegar for the wine if preferred.
- Eggs: egg yolks add richness and are important in binding the dumplings. I did try a vegan version for this recipe but the texture was no good.
- Spices: kroppkakor will typically include a big spoonful of allspice in the filling, but I think it overwhelms the mushrooms way too much. You can add some allspice if you really like it or stick with salt and pepper.
Step by Step
I have not shown the mushroom filling steps here as the important thing is to know how to shape the dumplings. You can see how the mushrooms turn out in step four, showing the filling of the dumpling.
Step 1: boil the potatoes until soft, then mash as smoothly as possible.
Step 2: mix the mashed potatoes with the oil, salt, starch, and egg yolks.
Step 3: take a portion of the potato mixture and flatten it into a pancake.
Step 4: fill with the mushroom mixture, leaving space around the edges.
Step 5: bring the edges around and press into a rough ball, making sure no filling is pushing out.
Step 6: gently roll between your hands to get a smooth ball.
Step 7: once all of the dumplings are formed, simmer for about ten minutes in a large pot.
Step 8: serve hot with lingonberry sauce or gravy.
Recipe Notes
The potatoes aren’t peeled because I refuse to peel potatoes and waste the skin. Of course it makes the dumplings look a little less uniform and adds a bit of texture, but it’s no different than leaving the skin on for mashed potatoes. You can certainly peel the potatoes if you prefer.
I don’t see why you couldn’t use the packaged Klöße or equivalent option for the dumplings, but I haven’t tried using a pre-made mix. It should be fine though if you only want to make the filling from scratch.
If preferred, you can fry the dumplings in a hot pan with a little oil after boiling. This is pretty common to get a bit of a golden crust and you may prefer it if you don’t love the overall soft dumpling texture.
How to Store
Storage: cool fully before transferring to a sealed container. Refrigerate for up to three days. To reheat, I suggest frying each side in a hot frying pan with some oil, flattening slightly to get more of a thick pancake than a round dumpling.
Freezing: transfer the cooled dumplings to an airtight container and freeze for up to three months. Thaw in the refrigerator before reheating as outlined above.
Make Ahead: the dumplings can be formed and then placed into a sealed container and kept in the refrigerator for a couple of days before cooking and serving. They will stick to each other a little if they’re touching but you can separate them with scraps of parchment paper.
Freeze Uncooked: place the formed dumplings onto a sheet or tray lined with parchment paper (make sure it fits in your freezer) and freeze until solid before transferring into an airtight container. Thaw in the refrigerator – making sure they’re not touching – and then cook as usual.
Expert Tips
- Taste as you go: you won’t be able to try the filling once it’s in the dumplings, so be sure to taste it and season if needed before folding in to the dumplings. The mashed potatoes should be tasted before adding the starch.
- Mash out those lumps: it’s mandatory, really, to have a smooth mash before making dumplings. No one likes a lumpy dumpling.
- Rinse between rolling: the dumpling mixture is a bit sticky, but rinsing your hands off every three dumplings or so will help prevent it sticking to your hands.
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Mushroom Kroppkakor (Swedish Dumplings)
Description
Ingredients
Dumplings
- 750 grams (26 oz.) starchy potatoes* scrubbed and cut into 3cm (~1 in.) pieces
- 1 tablespoon olive oil or butter
- ½ teaspoon sea salt
- 90 grams (½ cups) potato starch
- 2 large egg yolks
Mushroom Filling
- 2 teaspoons oil
- 200 grams (2 cups) chestnut mushrooms finely chopped
- 1 small onion finely chopped
- 1 clove garlic minced
- 2 tablespoons dry red or white wine
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- 1 tablespoon fresh thyme leaves
Instructions
Dumplings
- Place the prepared potatoes in a large pot and cover with cold, well-salted water. Cover and bring to a boil over high heat, then reduce the heat to a low boil and cook, covered, until soft, about 15 minutes.750 grams (26 oz.) starchy potatoes*
- Once the potatoes are cooked, drain well and set aside to dry for a couple of minutes. Once dry, add the oil and salt. Use a potato masher to mash until very smooth. Taste at this point and add more salt if there wasn't enough in the cooking water.1 tablespoon olive oil, ½ teaspoon sea salt
- Once smooth, add the starch and egg yolks. Stir very well with a wooden spoon to combine. The mixture should form a large ball. Set aside to cool slightly while you prepare the filling.90 grams (½ cups) potato starch, 2 large egg yolks
Mushroom Filling
- Heat a large frying pan over medium heat. Once hot, add the oil, followed by the mushrooms. Cook the mushrooms for 5-6 minutes, or until most of the water has evaporated from the pan.2 teaspoons oil, 200 grams (2 cups) chestnut mushrooms
- Stir in the onions and cook for another 5 minutes, then add the garlic and cook for another minute. Stir in the wine (this will deglaze the pan, lifting any stuck bits). Add the salt, pepper, and thyme, and stir to combine. Taste and adjust the seasoning if needed.1 small onion, 1 clove garlic, 2 tablespoons dry red or white wine, ½ teaspoon sea salt, ½ teaspoon black pepper, 1 tablespoon fresh thyme leaves
Forming Dumplings
- Start by lining a baking sheet or large tray with a sheet of parchment paper, and set aside.
- This should make about 18 dumplings, with each dumpling about the size of a tennis ball (about 6.5 cm or 2.5 in. diameter) once filled. Don't worry if yours are a little larger or smaller, but note that you'll have to adjust the cooking time if that's the case.
- Take a portion of the dumpling mixture and flatten into a thick pancake shape with your hands. Add a heaping tablespoon of the mushroom filling to the middle of the dumpling, then carefully bring the edges together to form a rough ball. Make sure none of the filling is sticking out and patch and holes that might form.
- Roll the dumpling gently between your hands to form a nice round ball, then set onto the lined tray. Repeat this process until all of the dumpling mixture and filling has been used.
Cooking Dumplings
- Bring a large pot of water to a simmer and salt as you would for pasta or potatoes. There should be small bubbles forming in the water but it shouldn't boil.
- Add several dumplings to the pot (usually around six can fit comfortably). Make sure the water stays at a simmer, adjusting the heat if needed.
- Cook for 10-12 minutes. The dumplings will get quite a bit larger as they simmer. Don't be tempted to cook for a shorter period – while all of the ingredients seem cooked, they will taste very starchy if cooked for too short a time.
- Transfer the cooked dumplings to a plate or bowl and continue with the remaining dumplings. They will stick together slightly but that's normal.
- Serve hot with lingonberry sauce or gravy. Leftover dumplings can be kept in a sealed container in the refrigerator for up to three days and freeze well.
Notes
Nutrition
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.