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.
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.
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.
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.
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
1 frying pan
1 mixing bowl
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)
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
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
- 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.
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
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.
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,
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.
And there you have it, stuffed potato dumplings!
These dumplings below are served without pan frying after boiling, just so you can see the different options.
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!
Stuffed Potato Dumplings
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.
- 4 medium potatoes, fluffy type for mashing
- ¾ cup or 100 g Flour
- 1 large egg
- 1 Teaspoon salt
- 1 Teaspoon Sesame Oil, if making Chinese filling
- ½ cup or 60 g chopped bacon or ground pork, ground chicken
- ½ Finely chopped onion
- 1 Clove garlic crushed / chopped
- 4 pieces mushrooms chopped into small, 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
- ½ cup or 60 g ground lamb
- 1 Teaspoon Raz Al Hanout Spice mix
- ½ Finely chopped onion
- 1 clove garlic crushed/chopped
- 4 pieces mushrooms chopped into small, about ½ cm size
- ½ Teaspoon olive oil
- 2-3 stalks chopped flat leaf parsley
- Preparing the potatoes. Peel & cut your potatoes into quarters and boil. Once cooked, drain and mash very well. Set aside the mash to cool
- Prepare the fillings. Chop onion, garlic & mushrooms finely.If using bacon, chop finely. 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.
- 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!
- 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 6-7cm diameter
- Use a teaspoon and place filling in the center of each circle
- Gather the sides of the circle together and seal. Please make sure you have NO holes and the dough is completely sealed otherwise the filling will leak out when you boil them. Place the long shaped dumpling in the palm of your hand (Photo 1) Use your fingers and gently squeeze the dumpling together to form a ball, checking for holes which you MUST squash together to seal tight. Roll the dumplings in your palms to get a good ball shape.
- 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, they can be taken out and put in the colander to drain.
- 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.
- 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 zip lock 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.
- At this stage, I usually have a tidy up and wash all the bits and pieces I've used!
- 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.
- 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.
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OXO Good Grips Nylon Potato Masher for Non-Stick Cookware
Le Creuset of America Toughened NonStick Deep Fry Pan, 11"
ZenChef XXL Hot Air Fryer 8-in-1 Family Size 5.8 Qt. - Recipe Books - LARGEST capicity - 8 Smart Presets - Full Touch Screen - Little to No Oil Needed, 1800W
T-fal Nonstick Dishwasher Safe Cookware Lid Fry Pan, 10-Inch, Black
Nutrition Information:Yield: 14 Serving Size: 14
Amount Per Serving: Calories: 148Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 30mgSodium: 245mgCarbohydrates: 19gFiber: 3gSugar: 2gProtein: 8g
Nutrition information isn’t always accurate
Easy Snacks For Parties
Here's a selection of easy snacks you can make for parties, celebrations, gamedays, potlucks and gatherings
Creamy Garlic Mushrooms. This is a very quick, easy and delicious recipe, perfect as a side, serve on toast for brunch, or add to some lovely pasta!
Spinach and Feta Galette, a delicious open pastry savory pie filled with Greek feta cheese creamy spinach and tomatoes, then baked until set. Great served warm or chilled.
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.
Easy Homemade Meatballs.
A quick and easy recipe for how to make homemade meatballs from scratch using simple ingredients. Baked in the oven, fuss-free recipe giving you soft and juicy meatballs every time.
Taco Pizza, delicious homemade pizza dough with toppings of a taco! Tasty seasoned ground beef, onions, garlic, olives, tomato sauce, topped with cheese, sour cream and lettuce.
Mac N Cheese Stuffed Mushrooms is so delicious! Easy to make and great for parties or as an appetizer. Baked mushrooms stuffed with a creamy macaroni and cheese filling with bacon too!
Mac N Cheese Party Bites are a great little snack, perfect for parties and snacks. No frying either! Macaroni, cheese, bacon and crabmeat in delicious panko breadcrumbs. YUMMY!
Quick Grilled Chicken Burger
Quick and easy juicy grilled chicken breast, seasoned with herbs, in a toasted brioche bun, layered with crisp lettuce. Perfect for lunch or dinner
Breaded Chicken Skewers. These are a wonderful little appetizer or party food. Quick and easy to make and juicy to the bite too! Serve warm with your favorite dips. These always go fast at parties so be sure you make plenty!
Classic Seafood Cocktail Sauce
A delicious seafood cocktail sauce, mild yet tangy, the perfect accompaniment to prawns, lobster, and ideal for serving as a dipping sauce or to add to a prawn cocktail.
Deluxe Chicken and Bacon Salad Wraps. These little wraps are great for parties, lunches, suppers, or any time! It's a great way to use up left over chicken (or turkey), and the recipe is nice and easy, with no fuss. Delicious!
Cheesy Sausage and Jalapeno Scones or Biscuits are so light and fluffy! Perfect for breakfast, brunch, dinner, picnics and parties. Freezer friendly too!
Cheesy Chicken Panini Sandwich
Grilled Chicken sandwiches filled with melting cheese, using leftover cooked chicken. Serve warm for lunch or supper.
Homemade Mini Meat Pies have a delicious flaky pie crust, are simple and quick to make and great for lunch boxes, parties, picnics and snacks. freezer friendly too!
Festive Jack Daniel's Stuffing Balls, a perfect snack, appetizer or side to your Thanksgiving or Christmas menu. Juicy pork, flavored with Jack Daniel's, cranberry and chestnuts to give you a lovely Festive feeling.
Nanny's Easy Jalapeno Pepper Jelly Great recipe and delicious served on crackers with cream cheese!
Steak Bakes (like Savory hand pies!). Delicious mini puff pastry pies using leftover fillings from your pot roasts, casseroles and roast dinners! Really easy to make and great for lunches or as part of a dinner
Cheesy Pretzel Bites. These Cheesy Pretzel Bites are made using pizza dough, easy and quick recipe. Ideal Game Day party food and eating with hot dips. Recipe for savory and sweet pretzels.
Quick and Easy Garlic Bread. This is a really fuss free recipe, and great for one person or indeed a party. You can make ahead and freeze. Great for parties, serve with a nice chili or soup, pasta, on it's own.. the list is endless!
Bacon Wrapped Dates. These make for wonderful party food or part of a Tapas meal and incredibly easy to make. the sweet and salty flavor combination is so delicious!
Oh So Good Jack Daniel's Chicken Wings are fabulous! They're easy to prepare, suitable for grilling or oven and taste out of this world with a great marinade. Always a hit at parties!
Crispy Beer Battered Shrimp. Oh boy.. these are delicious! Light and crispy batter, don't forget the dip and be sure to make plenty cos once you start eating these you won't be able to stop!
Sausage and Red Onion Chutney Rolls are so delicious! Easy to make, freezer friendly and great for snacks, lunchboxes and parties!
Delicious Shrimp or Salmon Vol Au Vents, Mini Puff Pastry Cups are very easy to make and perfect for parties as canapes, appetizers, and snacks. Perfect to make ahead too!
Sesame Shrimp or Prawn Toasts. These are a very popular little Asian appetizer, great for parties, or to have as a side with a nice soup. Easy recipe and budget friendly too!
Nanny Chan's Mild Curry Puffs with a delicous mild spiced filling of ground meat wrapped in a flaky pastry. Great as a snack, appetizer or party food!
Homemade Fried Chicken Tenders are tender juicy pieces of chicken breast coated buttermilk then seasoned flour to give you great-tasting chicken.
Best Ever Pico De Gallo, Salsa Fresca, a delicious Mexican salsa, quick and easy to make with refreshing flavors of lime, jalapenos, tomatoes, and cilantro. Absolutely delicious!
Spanish Meatballs in Garlic Tomato Sauce, Albondigas is a lovely easy dish typically served as Tapas in bars. Great for party food, main meals and appetizers!
Mojo Picante, Spanish Red Pepper Sauce.This is a lovely tasting sauce popular in the Canary Islands. Serve with Tapas, goes great with seafood, chicken, and pork.
Champinones Al Ajillo, Spanish Garlic Mushrooms is a wonderful Tapas dish, often served as party food. It's really easy and quick to make too!
Easy Sausage Puffs, deliciously seasoned sausage meat wrapped in crispy puff pastry and baked. Easy recipe, great for parties, lunch boxes, picnics. Eat warm or cold, they're so tasty!
Cheesy Bacon and Tomato Mini Pizzas, very quick and easy to make and also flexible with your favorite toppings. Serve as party food, appetizers or a light brunch, lunch boxes.. the sky's the limit! Great for making ahead and freezing.
Easy Melba Toast is great for appetizers, parties and makes a perfect homemade cracker, perfect for cheese, spreads, dips and cold cuts.
Tear and Share Pizza is a delicious recipe made using biscuit dough, mozzarella, pepperoni and pizza sauce. Simply tear a piece off and pass around with your friends and family
Homemade Chicken Croquettes, Small patties of creamy, buttery chicken-filled bites, coated in crispy breadcrumbs then fried. A popular Spanish Tapas dish
Amazing!! I am a total novice in the kitchen. I can slap stuff together and call it dinner, but I’m no chef, that’s for sure!
You made this soo easy to follow for those of us that can be intimidated by trying to prepare new recipes. I love the detailed instructions and the beautiful pictures. The combination made each step easy to understand and do.
These little ‘dancing dumplings’ were absolutely a flavour favourite in our home.
Thank you so very much for all of your hard work, so that people like me (novice) can create wonderful dishes to feed our families.
Please do not call this recipe SWEDISH KROPPKAKOR .I am Swedish and this is not in any form Swedish Kroppkkakor . It is an insult to a time honoured traditional Swedish meal. Please Leave Sweden out of this Asian ,Morrocan dish .
Linda (Meal Planning Maven)says:
These dumplings look like they are as much fun to make as they are to eat! I especially love the idea of a Moroccan filling!
Thanks Linda, yes, the kiddies also like to help out with these, and they can make their own little fillings too!
Patty Haxton Andersonsays:
You are hilarious. I never would have noticed there was only 13 pieces of dough! The recipe is time consuming but I am sure worth the effort.
Haha, I have to keep everyone on their toes Patty!
Glad you like the recipe!
Lovely! I know they taste amazing!
Thank you Debi!
Sort of like a filled Gnocchi? Interesting.
yes! It is :) You can go wild with the fillings and have some fun for sure!
Jillian Renee Brosiussays:
Once again I am so grateful for your beautiful pictures and detailed instructions!!! I cannot wait to make these!!!! THANK YOU!!!!
You’re very welcome Jillian, Often photos help show how something is done, so I am glad you enjoy them!
is Hoi sin sauce hot?
No, not at all ladyhawke. It is a sweet sauce.
Really like the step by step with pictures love your site
These remind me of Knishes. I love the way you explain each step to make a long recipe seem like a lot of steps but not difficult or involved. Perfect.
Thanks for a delicious looking recipe! You’ve broken it down to make it straight-forward; I look forward to trying these! I enjoy making home-made chow mein and will try these with the Asian flavoring for a side :) Also glad to hear they freeze easily!
Thanks for your lovely message Regina! I’m so pleased you will give these dumplings a go! It isn’t a difficult recipe to do, you just have to make sure you are organised, so it’s often better to write a recipe like this in easy steps so you Can’t go wrong :) Please do let us know how you liked them, here or hop over and say hello on Facebook.
Mary, those dumplings look really great. Sweden gets global :). Such a great job done :). Love the fillings, specially the moroccan one. Have to try that :P. I will make a comment on my page to check yours if another filling is wanted.
Thanks kadri. Of course you were the inspiration! What I found was many people want to try different flavours, spices, herbs etc, but are often too frightened. With this recipe, I hope people will have the courage to play around with the flavours they know and start combining and adding new tastes so they gain confidence with taking risks :) thank you for your comments and credit to you!
Linda Wojes Dudleysays:
Well. I wanted the recipe bad enough to 1) copy the basic dumpling recipe by hand, and 2) tried copying the printer-friendly 7 pages. At any rate, it looks like a great recipe, and familiar to me because my Polish grandmother used to make noodles out of left-over mashed potatoes, roll out the dough like a snake, and cut into short pieces, boil unti they floated, and sauted them in butter-kind of like Italian gnocchi. This recipe kicks it up to the next level
hi Linda, yes, I’m sorry about the print situation, I am working on a new option to allow easier printing for everyone, but you have made me very happy you like the recipe so much! Please let us know what flavours you used when you make them and if you enjoyed them if you are on Facebook, pop over and tell us there. We’re always happy to hear everyone’s stories!
What crappy formatting. Can’t print, can’t copy and paste. I’m going to move along to a more user friendly site.
Hi Tess, you should be able to print the recipe out. If you go to the vertical row of buttons on the far left hand side of the page you will see a RED + sign. Click on that and select print. You will then be able to print the page no problem.
I’m sorry you felt unable to get the recipe. You only had to ask! We try and help wherever we can.
I would also like to print it but 9 pages worth!
Hi Becky, thanks for your message. I think it is the photos that are obviously causing 9 pages of recipe! Is there an option to print black ink only, or without photos? I know some printers have that function. Alternatively, if you want to save it, you could use the email option and have the link sent to your email address, or if you have pinterest, you could pin it onto your board?
That would have to be an option that you put on there to have a print friendly version I believe.
There is a site called http://www.printfriendly.com/ it will make any page print friendly and it is a very easy app to install on your site. I use it on mine.
Thanks for that! We have a print friendly button top right of every page, but people dont always look for it or know how it works!!
I save it as a PDF file, that way I get the photos and can print out the pages I want from PDF.
I agree that this site doesn’t have that great of formatting. But the recipes are really good ones; and for me the poor formatting isn’t a reason to move to others and ignore this one. It would be a much better looking site if it weren’t all Black since it’s just too hard on the eye and when printing you get everything instead of just the recipe like you get with better sites. But this site is
what it is, so I just copy the recipes on here into Word or Save them on my Pinterest for the future. You can copy and paste the entire recipe into Word but then you will need to format it to fit the pages so there aren’t so many. Not sure what happened to you when you tried to copy and paste it. But the reason you may not have been able to see it when you did copy it is; the Font on the website is in “white” not “black” since the background is all black. I copied it into Word then did a CTRL A to highlight it all and selected my black Font Color and it was all there. Then you need to continue downsizing the pictures so that there aren’t so many pages to print, maybe even removing some pictures that you think you don’t need. This is a lot of work for a recipe but sometimes can be worth it for the really good ones. You can print it the way Mary said to do but then there are so many pages to print because the size of the pictures it’s better to copy and paste into Word. Who knows, maybe in the future the site won’t be all black and the recipe will be sized to only a few pages when printing them. Let’s hope for this to happen! But this looks like a great recipe and I can’t wait to try it too.
Hi Shirley, Thank you very much for your comments and advice. It is much appreciated. Because Lovefoodies is quite a ‘new’ site, we’re still trying out different lay outs, colour schemes etc, without of course changing it around too often so cause confusion! We will definitely take your comments in to account when we review the site and how ‘user friendly’ it can be. Obviously we want everyone who visits Lovefoodies to have an enjoyable experience and drool as much as possible over the photos as well as the recipes! and of course we try to make the site different from the many others on the web. Thanks once again Shirley for your input and help.
I’m sorry but that is very rude. Mary works very hard to have a user friendly site. There is a more productive and NICE way to help her make improvements. She puts a lot of time into this site. She is a very nice person who helps people discover the joys of food, helping is find new ideas for great meals for our families. I’m very proud of her and her site! You were very rude to her and should apologize!