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Kroppkakor from Blekinge served with lingonberry-jam and butter
Place of originSweden
Main ingredientsPotatoes, onions, pork or bacon

Kroppkaka (plural "kroppkakor") is a traditional Swedish boiled potato dumplings. Filling of 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 and Lithuanian Cepelinai. [1]

Kroppkakor are served with butter or half and half and lingonberry jam. Fried unsmoked streaky bacon is also often eaten with it. 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 (regions) of Öland, Småland, Gotland and Blekinge. Kroppkakor are also traditionally eaten in March in the student town of Uppsala, where the student society Kalmar Nation arranges a Kroppkakegasque, a formal dinner honouring the dish which includes an eating competition.[2]

Kroppkakor and palt look quite similar in shape. However kroppkakor are mostly made of boiled potatoes and wheat, whereas raw potatoes and barley are used in palt.[3]

See also[edit]

  • Kumle - Norwegian potato dumplings
  • Kloesse - potato dumplings commonly found in Central European and East European cuisine
  • Poutine râpée - Acadian boiled potato dumpling


  1. ^ "Kroppkakor". Retrieved December 1, 2019.
  2. ^ "Kroppkaka". Retrieved December 1, 2019.
  3. ^ "Palt och kroppkaka". Retrieved December 1, 2019.

External links[edit]