Kroppkaka

Kroppkaka (plural "kroppkakor") is a traditional Swedish boiled potato-dumplings, most commonly filled with onions and pork or bacon. Potatoes, wheat flour, onion, salt and minced meat/pork are common ingredients in kroppkaka. They are very similar to the Norwegian raspeball, Lithuanian Cepelinai and German Klöße.[1]

Kroppkaka

Kroppkakor from Blekinge served with lingon-jam and melted butter.
Type	Dumpling
Place of origin	Sweden, Eastern Denmark
Region or state	Blekinge, Gotland, Småland and Öland
Main ingredients	Potatoes, onions and pork, bacon, eel or seabird
Cookbook: Kroppkaka

Kroppkakor are served with butter (melted), lingon-jam or heavy cream. There are some regional variations of the recipe, in particular when it comes to the proportions of boiled and raw potatoes. Spices are heavily featured in some variations. Kroppkakor are mainly eaten in the southern Swedish landskap (provinces) of Öland, Småland, Gotland and Blekinge.

The dish is very different between regions. In Blekinge, the kroppkakor are called ”grey kroppkakor” and are made from almost only raw potatoes and only a tiny bit boiled potatoes are used. In Öland, kroppkakor are made from mostly raw potatoes and a small amount of boiled potato. In Småland, kroppkakor are made of mostly boiled potatoes and a small amount of raw potato, and in Gotland, kroppkakor are made of only boiled potatoes.

In Blekinge and Öland, there are kroppkakor with different fillings such as eel and seabirds which were historically eaten mostly by the poor, since they had access to fish for eels or hunt seabirds. However, the most common filling is pork.

Kroppkakor comes from the south eastern area of Sweden, but in the northern Sweden, there are a similar dish called palt. Palt is made in a similar way, but the ingredients differs a little, such as what kind of flour and what kind of potatoes are used, which makes a big difference in taste from the kroppkakor.