Flavour Dancing Dumplings, Swedish Kroppkakor Dumplings, a great snack, using potatoes and bacon, bursting with flavor. Easy to make and perfect as an appetizer, main meal or party food.

 Flavour Dancing Dumplings, Swedish Kroppkakor Dumplings, a great snack, using potatoes and bacon, bursting with flavor. Easy to make and perfect as an appetizer, main meal or party food.

Flavour Dancing 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.

Why do I call these Flavour dancing dumplings you may ask. The answer is simple! 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. I wanted to get a flavor explosion in my mouth when I first bit into the dumpling.

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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.

That's when the dancing begins, right on your tongue. It's as though your whole mouth becomes an orchestra of flavors, all complementing each other, and yet, all distinct in their own right. I haven't had a dance like this in my mouth for a while.

Often, our taste buds get used to the flavors we always seem to have, so once you get a new combination, together with the different texture levels, it really can be a concert of joy!

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.

It's all part of the fun when you can adapt and mix spices. Keep doing it until you get that concert in your mouth! Trust me, you will be delighted when you take your first bite into one of your dumplings.

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

These Flavour Dancing 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)
3/4 cup or 100 g Flour
1 large egg
1 Teaspoon salt
1 Teaspoon Sesame Oil (if making Chinese filling)

The fillings

Chinese filling:

1/2 cup or 60 g chopped bacon or ground pork, ground chicken
1/2 Finely chopped onion
1 Clove garlic crushed/chopped
4 mushrooms chopped into small pieces (about 1/2 cm size)
1 Teaspoon Hoi Sin Sauce
1/2 Teaspoon Sesame Oil
1/4 Teaspoon ginger powder
1/4 Teaspoon white pepper
5 stalks chopped coriander/cilantro

Moroccan filling:

1/2 cup or 60 g ground lamb
1 Teaspoon Raz Al Hanout Spice mix
1/2 Finely chopped onion
1 clove garlic crushed/chopped
4 mushrooms chopped into small pieces (about 1/2 cm size)
1/2 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.

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

Flavour Dancing Dumplings, Swedish Kroppkakor Dumplings,mashed potato preparation

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 1/2 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.

Flavour Dancing Dumplings, Swedish Kroppkakor Dumplings, prepare the filling of bacon, onions and spices
Can you smell the wonderful aroma?!

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.

Flavour Dancing Dumplings, Swedish Kroppkakor Dumplings, egg and flour

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.

Flavour Dancing Dumplings, Swedish Kroppkakor Dumplings, combine mixture

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

Flavour Dancing Dumplings, Swedish Kroppkakor Dumplings, form a ball

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)

Flavour Dancing Dumplings, Swedish Kroppkakor Dumplings, shape dough in to 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.

Flavour Dancing Dumplings, Swedish Kroppkakor Dumplings, add filling

Gather the sides of the circle together and seal.

Flavour Dancing Dumplings, Swedish Kroppkakor Dumplings, shaping dumplings

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

Flavour Dancing Dumplings, Swedish Kroppkakor Dumplings, a great snack, using potatoes and bacon, bursting with flavor. Easy to make and perfect as an appetizer, main meal or party food.

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.

Flavour Dancing Dumplings, Swedish Kroppkakor Dumplings, shaping dumplings

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

Flavour Dancing Dumplings, Swedish Kroppkakor Dumplings, add dumplings to bpiling water

Have a colander ready for when you remove the dumplings.

Flavour Dancing Dumplings, Swedish Kroppkakor Dumplings, boiling dumplings

When the dumplings float to the surface,

Flavour Dancing Dumplings, Swedish Kroppkakor Dumplings, boiling dumplings

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

Flavour Dancing Dumplings, Swedish Kroppkakor Dumplings, draining after boiling in pan

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.

Flavour Dancing Dumplings, Swedish Kroppkakor Dumplings, pan frying

Once done, remove and place on some kitchen paper before serving.

Flavour Dancing Dumplings, Swedish Kroppkakor Dumplings, drain on kitchen paper

And there you have it, Flavour Dancing Dumplings, Swedish Kroppkakor Dumplings!

Now for the pleasure of eating them. Enjoy every bite and thanks for trying the recipe. I hope I've inspired you and given you a new flavor sensation!

Choose a few of your favorite dips and enjoy it!

Flavour Dancing Dumplings, Swedish Kroppkakor Dumplings, a great snack, using potatoes and bacon, bursting with flavor. Easy to make and perfect as an appetizer, main meal or party food.

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 Flavour Dancing 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

Flavour Dancing Dumplings, Swedish Kroppkakor Dumplings, a great snack, using potatoes and bacon, bursting with flavor. Easy to make and perfect as an appetizer, main meal or party food.

Flavour Dancing Dumplings, Swedish Kroppkakor Dumplings

Yield: 14 Dumplings
Prep Time: 35 minutes
Cook Time: 10 minutes
Total Time: 45 minutes

Flavour Dancing Dumplings, Swedish Kroppkakor Dumplings, a great snack, using potatoes and bacon, bursting with flavor. Easy to make and perfect as an appetizer, main meal or party food.

Ingredients

The dumplings

  • 4 medium potatoes, fluffy type for mashing
  • 3/4 cup or 100 g Flour
  • 1 large egg
  • 1 Teaspoon salt
  • 1 Teaspoon Sesame Oil, if making Chinese filling

Chinese filling:

  • 1/2 cup or 60 g chopped bacon or ground pork, ground chicken
  • 1/2 Finely chopped onion
  • 1 Clove garlic crushed / chopped
  • 4 pieces mushrooms chopped into small, about 1/2 cm size
  • 1 Teaspoon Hoi Sin Sauce
  • 1/2 Teaspoon Sesame Oil
  • 1/4 Teaspoon ginger powder
  • 1/4 Teaspoon white pepper
  • 5 stalks chopped coriander / cilantro

Moroccan filling:

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

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
  2. Prepare the fillings. Chop onion, garlic & mushrooms finely.If using bacon, chop finely. Add 1/2 teaspoon of vegetable oil to a small pan and fry onion, garlic & mushrooms until soft. (don't burn)
  3. Add the meat and other spices / sauces from the fillings ingredient list.
  4. Once the meat is cooked, put in a bowl to cool. When cool, add the chopped fresh herbs to the filling and mix well.
  5. Making the Dumpling dough. In a mixing bowl add the flour, salt and egg.
  6. *** If you are making the Chinese filling, add the 1 teaspoon of sesame oil now.
  7. 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.
  8. At first, the mixture may seem a little dry, but keep mixing with your hand and it will come together. Be patient!
  9. 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)
  10. With the palm of your hand, flatten the dough to make a circle about 6-7cm diameter
  11. Use a teaspoon and place filling in the center of each circle
  12. 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.
  13. Cook the dumplings. Fill a pan with hot water, and add a pinch of salt (big enough for your 14 dumplings)
  14. 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
  15. When the dumplings float to the surface, they can be taken out and put in the colander to drain.
  16. 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.
  17. 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.
  18. At this stage, I usually have a tidy up and wash all the bits and pieces I've used!
  19. 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.
  20. 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.
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

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33 thoughts shared

  1. 5 stars
    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.

  2. 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 .

  3. Comment author image

    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!

  4. Comment author image

    Jillian Renee Brosius

    says:

    Once again I am so grateful for your beautiful pictures and detailed instructions!!! I cannot wait to make these!!!! THANK YOU!!!!

  5. Comment author image

    Karen @BakingInATornado

    says:

    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.

  6. 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!

    1. 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.
      Thanks again!

  7. 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.

    1. 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!

      1. Comment author image

        Linda Wojes Dudley

        says:

        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

      2. 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!
        Thanks Linda,
        Mary

    1. 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.
      Mary

      1. 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?

    2. 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.

      1. 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.
        Mary

    3. 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!