Kroppkaka in singular form and kroppkakor in plural form is a traditional Swedish dish that can be described as boiled potato dumplings. Normally, kroppkakor are filled with pork, however, our Vegan & Gluten-Free version is made with insanely delicious and homemade traditionally spiced tofu bites. Believe us, no one would know that this vegan mince filling is made of tofu! Our GF & Vegan Kroppkakor (Swedish Potato Dumplings) are the pure definition of comfort food. So warm and satisfying, chewy potato dumplings filled with an incredibly flavourful vegan mince filling, traditionally spiced with freshly crushed allspice berries and white peppercorns. Served with a generous amount of lingonberry jam and fresh parsley. This Swedish delicacy is the dream dish!
This used to be my favourite dish while growing up and we have managed to veganize it so well that no one would know it’s vegan. You need to try it, it’s highly addictive, yet healthy and nutritious! It will surely become a family favourite!
One 255 g kroppkaka provides you with 221.4 kcal, 75% of the vitamin C, 44.3% of the vitamin B12 (if using B12-fortified nutritional yeast), 225.5% of the vitamin B1, 193.4% of the vitamin B2, 105.1% of the vitamin B3, 191.7% of the vitamin B6, and 11% of the calcium that you need in a day (based on a 2000 kcal per day diet). See more nutrition facts below.
Kroppkakor are very similar to the Norwegian raspeball and Lithuanian cepelinai. If you’re interested in more recipes for dumplings, we have 2, one on our website, Vegan & Gluten-Free Dim Sum Dumplings and the other in our cookbook & ebook. Insanely good Vegan Baozi Shiitake Buns (steamed buns), using active-dry yeast to make them so so FLUFFY. This is definitely one of our best creations! Here you can see a photo of them:
Tofu is one of our favourite ingredients because it’s extremely versatile, it’s loaded with vegan protein, and it’s naturally gluten-free! Tofu makes for a versatile blank canvas that can handle any flavours you’re in the mood for. If you think that you hate tofu, it’s because you’ve been cooking it wrong. I guarantee that you’re going to love this recipe!
The key to good tofu lies in how it’s prepared. You can fry it, marinate it, add it to curries and soups, turn it into a dessert or turn it into a delicious scramble, just to name a few examples. Here are some examples of recipes of ours that will make you love tofu:
- Authentic GF & Vegan Köttbullar (Swedish Meatballs)
- Vegan Asian Inspired Tofu Scramble
- Gluten-Free Vegan Tofu Bacon
- Trash Can Vegan Nachos
- The Best Ever Vegan Chili con Carne
- The Best Vegan Bolognese with Tagliatelle
- Vegan Red Cabbage Soup w/ Chunky Bratwurst Style Tofu Bites
- The Best Ever Texas Style Vegan Chili
- The Best Gluten-Free & Vegan Fish & Chips
- Amazing Vegan Christmas Spiced Swedish Meatballs
- Vegan & Gluten-Free Dim Sum Dumplings
- Vegan Pasta Carbonara with Coconut Bacon
- Easy Low-Calorie Vegan Pasta Carbonara (Whole Food, Oil-Free)
- Vegan Pumpkin Spice Doughnuts
If you liked this recipe for Vegan Kroppkakor (Swedish Potato Dumplings), check out the rest of our Vegan Meat & Fish Recipes. You’ll love them all!
Our very first cookbook ALL PLANTS: The Food You Love, The Vegan Way includes over 150 satisfying recipes to feed all the members of your household (including your dogs!). It’s available internationally as a hardcover on Book Depository (with free delivery worldwide), Walmart, and in many other bookstores! Yay! Click here to learn more. You can also purchase it as a downloadable e-book (pdf) in our Store (currently ON SALE!), and our Etsy Shop (also on sale there!).
GF & Vegan Kroppkakor (Swedish Potato Dumplings)
Enjoy friends! If you make this recipe, please snap a photo and tag @veganvvocals and #veganvvocals on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Vegan Mince Filling
- 800 g extra-firm tofu, drained and dried with paper towels
- 1 large onion, very finely chopped or grated
- 1 tbsp allspice berries, freshly finely crushed. Don't use store-bought ground allspice. It makes a huge difference!
- 1 tsp white pepper, freshly finely crushed. Don't use store-bought ground white pepper. It makes a huge difference!
- 2 tsp liquid smoke
- 1/4 cup white miso paste
- 1/4 cup tamari, or Japanese soy sauce
- 1/4 cup nutritional yeast
- 2 tbsp raw sugar
- 2,700 kg floury potatoes, King Edward potatoes, peeled and grated on the small holes of the box grater
- 300 g floury potatoes, King Edward potatoes, peeled and boiled
- 1 tbsp potato starch
- 1/2 cup nutritional yeast
- 1 tbsp sea salt
- 1 tsp black pepper, freshly ground
- 2 tsp Ascorbic acid powder, or vitamin C powder, to keep the potato dumplings from turning dark. Add the powder to the boiling water, right before adding the potato dumplings
Vegan Mince Filling
- Preheat the oven to 356ºF/180ºC.
- Using a mortar and pestle, crush the allspice berries and white peppercorns until finely crushed.
- Crumble the drained and dried with paper towels tofu into small bits and place inside a large mixing bowl.
- Stir in the very finely chopped or grated large onion.
- In a medium bowl, combine the crushed allspice and white pepper, liquid smoke, white miso paste, tamari or Japanese soy sauce, nutritional yeast, and raw sugar. Whisk thoroughly until you get a smooth mixture.
- Add the mixture into the large bowl with the crumbled tofu and finely chopped onion. Mix well, using a sturdy spatula until all the tofu and onion has been coated.
- Line two baking trays with sheets of parchment paper.
- Spread the coated tofu evenly over the lined baking trays. Bake on the middle rack of the oven for 30 minutes. Take out of the oven to stir through. Place back inside and bake again for 15 minutes. Take out again and stir through. Place back inside and bake again for 10 more minutes, or until it's looking chewy, dry, and golden. Be careful not to burn it!
- Boil the 300 g of peeled potatoes until tender. Drain and rinse with cold water. Let them cool completely.
- Grate the 2,700 g of peeled raw potatoes on the small holes of a box grater. Place the grated potatoes into a large mixing bowl.
- Now, in batches, strain the water from the grated potatoes through a nut-milk bag or cheesecloth, squeezing well to extract the extra liquid.
- Add the squeezed grated potatoes into a large bowl and stir in the completely cooled boiled potatoes.
- Press and stir the potatoes together until it becomes dough-like. Stir in the potato starch, nutritional yeast, sea salt, and black pepper, mixing well. Touch and try to shape the dough.
- Knead the dough thoroughly and shape it into a roll. Cut the potato roll into 15 pieces. Shape them into disks with a diameter of 8-10 cm.
- Place 2 tbsp of the vegan mince in the centre of each disk.
- Wrap the packages together and shape them into smooth, even balls.
- Bring one or two large pots of salted water to a boil.
- Reduce the heat to a simmer, and stir in the Ascorbic acid powder and the potato dumplings. Let them simmer on low heat for 20 minutes. Drain and transfer to a serving bowl. Don't let the potato dumplings poach inside the water any longer.
- You can serve them right away or pan-fry the kroppkakor. Heat some canola oil in a large non-stick skillet and carefully sear the dumplings on all sides. Remove from the pan and set aside.
- Serve onto plates, garnish generously with lingonberry jam and fresh parsley.
- Enjoy, they are absolutely delicious!
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