This is an old dish from the region of Småland. Recipes have been documented as far back as 1775. Normally the potato dumplings are stuffed with bacon and onions. They can be filled with anything and since it is season for chanterelles we’ve used the mushroom as filling. The recipe will give you 12 dumplings. The inofficial eating record is 20 kroppkakor. That´s a challenge.

  • 1 kg potatoes
  • 2 eggs
  • 2-3 dl flour
  • nutmeg
  • 200 g chanterelles
  • 50 g bacon
  • 1 onion
  • parsley
  • 100 g lingonberries
  • 2 tbsp sugar
  • 200 g butter


Mash the cooked potatoes. When the potatoes are room temperated add eggs and flour. Work it to a dough. Divide into 12 pieces.

Make the stuffing. Fry chanterelles, bacon and onions in butter until they are slightly coloured. Add salt, pepper and parsley. When the stuffing is cold make small hole in the potato dumplings and add 1 tbsp stuffing in each dumpling. Cook the dumplings 5 min in water.


Firmly stir sugar and lingonberries.

Melt the butter and serve with dumplings and lingonberry

Music: the local hero Eddie Meduza


2 thoughts on “Kroppkakor

  1. Sweet. I think ”kryddpeppar” also gives the traditional taste to the kroppkaka. But in this case it would have killed the chanterelles. 🙂

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