Traditional Swedish food - Öländska Kroppkakor

In the summer they sell over 3000 potato-dumplings a day at Ninni's Kroppkaksbod at Öland in Sweden!

For over 30 years, Eva has been crafting the traditional potato-dumpling from Öland County. She takes us through the history of “kroppkakan” and the handmade production, from sourcing local produce to making the dough out of raw potatoes to the cooking techniques and different sides. The potato-dumpling from Öland County differ from the one served in Småland County in Sweden. Both in the way it's made with raw and are made but also how it's eaten.

You can enjoy Öländska potato-dumplings as you please, but the most traditional way to eat Öländska Kroppkakor is with cream, butter & lingonberry jam. Another top contender in our opinion is with skimmed butter & lingonberry jam. Eva aslo serve plant-based version of her "Öländska Kroppkakor" served with lingonberry jam. These ones are made with mushroom instead of pork filling. And all of her potato-dumplings are gluten and lactose free!

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