Swedish Brown Butter and Herb Potato Dumplings with Lingonberries

Swedish brown butter and herb potato dumplings with lingonberries.

Although already fairly common in most of Europe, potatoes didn’t arrive in Sweden until 1658. They were primarily grown as livestock feed until 1746, when scientist Eva Ekebald began experimenting with them to make flour and alcohol. Her work would eventually help reduce famine in Sweden and free up grains, oats and barley for food instead of alcohol production. Swedes still love their potatoes today and consider them a pantry staple. These dumplings are a Swedish favorite, often served with lingonberries; they can be served as a main course on their own, or with your choice of thick-cut Canadian bacon, ham hocks or roasted Cornish hens.

Swedish Brown Butter and Herb Potato Dumplings with Lingonberries

Serves |6 to 8 |


  • 2 Tbsp unsalted butter
  • ½ cup finely chopped sweet yellow onion
  • ¼ cup finely diced Fuji apples
  • 4 oz finely chopped prosciutto
  • ¹⁄₈ tsp ground cloves
  • ½ tsp kosher salt
  • ¹⁄₈ tsp freshly ground black pepper
  • 1½ Tbsp finely chopped fresh parsley
  • 2 Tbsp finely chopped fresh chives


  • 1½ lbs medium russet potatoes, washed and patted dry
  • ¾ cup unbleached all-purpose flour, plus more for flouring work surface
  • ½ cup rye flour
  • 1 egg
  • 1½ tsp kosher salt, divided
  • 2 Tbsp finely chopped fresh chives
  • 2 Tbsp finely chopped fresh parsley
  • 3 Tbsp salted butter

To Serve

  • ½ cup lingonberry preserves
  • 8 oz crème fraîche or full-fat sour cream
  • fresh chives, finely chopped (for garnish)
  • fresh parsley, finely chopped (for garnish)

| Preparation – Filling | In a large skillet over medium heat, melt butter and brown slightly before adding onion; sauté until lightly caramelized. Add apples, prosciutto, cloves, salt and pepper. Stir and cook until apples are softened, about 5 minutes; add parsley and chives and stir. Remove from heat and set aside.

| Preparation – Dumplings | Preheat oven to 400°F. Wrap potatoes in aluminum foil and bake for 30 to 40 minutes or until soft. Remove foil and let cool; peel off skin by hand.

Using the finest side on a cheese grater, grate potatoes into a large mixing bowl. Add both flours, egg and 1 teaspoon salt to mixing bowl and mix until thoroughly combined. Add chives and parsley to dough; mix to combine. Dough should be wet, but if it’s too sticky to form into balls by hand, add more flour as needed.

Dust a clean work surface with flour. Using your thumbs and the palms of your hands, pull apart small dough balls about 1 inch in diameter. Flatten balls into discs, forming about 24 small discs total. Lay discs on floured work surface and add a heaping amount of filling into the center of half. Top with remaining discs and press together, squeezing as much air out as possible, and roll with hands to shape into round, ball-shaped dumplings.

In a large stockpot over medium heat, add enough water to fill by half and season with remaining salt; bring to a boil. Working in batches, drop dumplings into boiling water, enough to cover the bottom of pot. After about 5 minutes, dumplings should float to the top; simmer 5 minutes more. Remove dumplings using a slotted spoon or spider strainer to a paper towel-lined plate.

In a large skillet over medium heat, add butter and cook until foamy and browned. Add dumplings in batches, as many as can fit at a time, and lightly fry, flipping once to get a nice golden-brown color on each side. Add more butter if needed until all dumplings are browned.

| To Serve | Place dumplings on a plate alongside lingonberry preserves and crème fraîche or sour cream. Garnish with parsley and chives; serve.

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