Småland Potato Dumplings with Pork and Lingonberries

Why You’ll Love This Recipe

• Classic Småland comfort food with a savory pork, onion, and allspice center.
• Pillowy potato dough that stays tender yet holds together beautifully.
• Simple, accessible ingredients that deliver unmistakably Nordic flavor.
• Make-ahead friendly and perfect for cozy gatherings.

Grocery List

• Produce: 1.0 kg peeled starchy potatoes (about 1.3 kg unpeeled), 1 large yellow onion, fresh chives or parsley (optional)
• Dairy: Unsalted butter (about 7 tbsp total)
• Pantry: Potato starch, fine sea salt, white pepper, ground allspice, lingonberry jam
• Butcher: 300–350 g fatty pork (salt pork or unsmoked bacon; or a mix with a little ground pork)

Full Ingredients

For the Potato Dough

• 700 g raw peeled starchy potatoes (Russet, Idaho, King Edward), finely grated
• 300 g peeled potatoes, boiled until tender and riced (about 2 medium)
• 150–180 g potato starch (start with 150 g; add up to 30 g more if dough is sticky)
• 2 tsp fine sea salt
• 1/4 tsp ground white pepper
• Extra potato starch for dusting your hands and tray

For the Pork & Onion Filling

• 300–350 g well-marbled pork, small dice (salt pork or unsmoked bacon). Optionally use 250 g diced salt pork + 100 g ground pork for juiciness.
• 1 large yellow onion (about 200 g), finely chopped
• 2 tbsp unsalted butter (or use rendered pork fat)
• 1 tsp ground allspice
• 1/2 tsp ground white pepper
• 3/4 tsp fine sea salt (reduce if using very salty pork; season to taste)

For Cooking & Serving

• 4 L water
• 1 1/2 tbsp fine sea salt (for the pot)
• 75 g unsalted butter (5 tbsp), melted
• 3/4 cup (about 200 g) lingonberry jam
• Chopped chives or parsley, optional

Step-by-Step Instructions

Step 1: Cook part of the potatoes

Peel and cut 300 g potatoes into chunks. Cover with cold water, add a pinch of salt, and bring to a boil. Reduce to a simmer and cook until easily pierced, 12–15 minutes. Drain well, then rice or mash until smooth. Spread on a plate to steam off excess moisture—dry potato makes a better dough.

Step 2: Make the pork and onion filling

In a skillet over medium heat, melt 2 tbsp butter. Add the chopped onion and cook, stirring, until translucent and lightly golden at the edges, 5–7 minutes. Add the diced pork and cook until it renders some fat and turns lightly golden, 4–6 minutes. Stir in the allspice, white pepper, and salt (adjust salt to the saltiness of your pork). Transfer to a bowl and let cool completely. Cooling helps the filling stay contained in the dumplings.

Step 3: Grate and drain the raw potatoes

Finely grate 700 g peeled raw potatoes. Pile the pulp into a clean kitchen towel and twist firmly over a bowl to expel as much liquid as possible. Set the bowl aside for 5 minutes, allowing the potato starch to settle to the bottom. Pour off the watery top, then scrape the settled starch from the bottom of the bowl and reserve it for the dough.

Step 4: Make the dough

In a large bowl, combine the drained raw potato pulp, the riced cooked potato, 2 tsp salt, 1/4 tsp white pepper, and the reserved settled potato starch. Add 150 g potato starch and gently work the mixture together until it forms a cohesive, smooth dough that is soft and slightly tacky but not sticky. If needed, add more potato starch 1 tbsp at a time (up to about 30 g extra). Avoid heavy kneading, which can make the dumplings dense.

Step 5: Portion, fill, and seal

Dust your hands and a tray lightly with potato starch. Divide the dough into 12 equal portions. Working one at a time, flatten a portion into a 9 cm round, about 1–1.2 cm thick. Place about 1 heaping tablespoon (25–30 g) of filling in the center. Bring the edges up, pinch to seal tightly, and roll gently into a smooth ball, making sure there are no cracks. Keep formed dumplings covered with a slightly damp towel as you finish the rest.

Step 6: Simmer gently until tender

Bring 4 L water and 1 1/2 tbsp salt to a gentle simmer (185–195°F / 85–90°C); avoid a vigorous boil. Add dumplings in a single layer, stirring once to prevent sticking. Maintain a gentle simmer. When they float (after about 12–14 minutes), cook 3–4 minutes more to ensure the center is hot and the dough is set. Lift out with a slotted spoon and drain well.

Step 7: Melt butter and warm lingonberries

Melt 75 g butter in a small saucepan until fully liquid and glossy. If you like, take it a shade further to a light hazelnut brown for a nutty aroma. Warm the lingonberry jam in a small pan or the microwave until just loosened.

Step 8: Plate and serve

Serve 3 dumplings per person. Spoon over melted butter, finish with a pinch of white pepper, and add a generous spoon of lingonberries on the side. A sprinkle of chopped chives or parsley is optional but lovely.

Pro Tips

• Let the grated potato liquid settle and reclaim the starch—it boosts binding and keeps the dough tender.
• Test one dumpling first. If it cracks or leaks, gently knead 1–2 tbsp more potato starch into the dough.
• Keep the water at a gentle simmer, not a rolling boil, to prevent the dumplings from breaking.
• Seal well and smooth the seam; any cracks can invite leaks.
• For extra flavor, brown the butter lightly before serving and finish with a dusting of allspice or white pepper.

Variations

• Öland-style: Use only raw potato in the dough (skip the cooked potato), adding a bit more potato starch as needed to bind.
• Smoky bacon + brown butter: Swap part or all of the pork for smoked bacon and serve with nutty brown butter.
• Mushroom-onion filling: Sauté finely chopped mushrooms with onion and allspice for a meat-free filling.

Storage & Make-Ahead

Refrigerate cooked, cooled dumplings in an airtight container for up to 3–4 days. Reheat by gently simmering 5–7 minutes or pan-searing in butter until heated through and lightly crisped. Freeze cooked dumplings: cool completely, freeze on a tray, then transfer to a bag for up to 2 months. Reheat from frozen by simmering 8–10 minutes. The filling can be made 2 days ahead and chilled. Formed raw dumplings don’t hold well—cook them soon after shaping.

Nutrition (per serving)

Approximate per serving (3 dumplings with butter and lingonberries): 810 calories; 30 g fat; 112 g carbohydrates; 20 g protein; 5 g fiber; 1,700 mg sodium. Nutrition will vary based on pork choice and how much butter/jam you add.