Swedish Dumplings

It’s that time again!  My Try the World box came in the mail recently, and the country happened to be Sweden!  Swedish food is not something that I consider myself knowledgable about, so I decided to make the dumpling recipe that they included and use my new Swedish ingredients!  And I was pleasantly surprised to find that these dumplings were awesome, and also really hearty and filling!

I honestly can’t think of a time I’ve had specifically “Swedish” food.  I’ve heard of Swedish meatballs, and the box reminded me that Smörgåsbord is a Swedish thing, but aside from that the only thing I knew about Swedish food is that it’s kind of weird….  Because they have freezing weather 6 months out of the year they have to preserve a lot of their summer harvest in creative ways like by pickling, fermenting, smoking, etc.  Looking through the Swedish box I equivocate Swedish food in my mind to Russian and Jewish food; a lot of vinegar, potatoes, and herbs like dill.

A lot of the recipe suggestions from the box were for smaller, appetizer dishes for Smörgåsbord, like crackers with smoked salmon, mustard, sour cream, and dill.  The dumplings caught my eye as something that I could make that would be a little more filling.  Also, I’ve never made dumplings before and wanted to learn!  The recipe called for bacon, but I figured I could sub that for some shrimp.  It turned out perfect and we didn’t miss the bacon at all.  I’m not sure how authentic shrimp dumplings are to Swedish culture (they reminded me of what I eat at Chinese dumpling shops), but the flavor was lovely.  I also probably made them way too big but it worked for us because we were hungry!  We drizzled them with browned butter and served with lingon berry jam (the recipe said to)!  I certainly will be making these again once it gets colder out, served with a yummy soup or salad.


Swedish Dumplings (Serves 3)


  • 6 oz shrimp, shelled and deveined, and chopped (or 3 slices bacon if you prefer)
  • 1/2 small onion, finely diced
  • 1 1/2 tsp sweet and spicy mustard (or dijon mustard will work fine)
  • 1 Tbsp butter (plus additional for browning)
  • 1 lb potatoes, peeled, boiled, and mashed
  • 1 egg and 1 egg yolk
  • 1 tsp salt
  • 1/2 cup flour


Heat a Tbsp of butter over medium heat until hot.  Add in the onion and sauté until softened, about 4 minutes.  Add in the shrimp and sauté with the onions until shrimp and opaque and onions are translucent.  Mix in the mustard, and remove from heat and set aside.  In another bowl, mix together the mashed potatoes, flour, egg and egg yolk, and salt.  This mixture will be sticky, so heavily flour a surface to work on.  With heavily floured hands, mold about 1/2 cup ball of dough into a flattened circular disk.  Add about a tablespoon or two of the shrimp mixture into the middle of the dough.  Bring up the sides of the dough and pinch shut, and mold into a ball shape.  Repeat with the additional dumplings until you run out of dough and mixture.  Meanwhile, bring a pot of salted water to a rolling boil, and when boiling, use a slotted spoon to gently lower the dumplings into the water.  Let the boil for about 5 minutes, or until they have completely risen to the surface.  Use the slotted spoon to remove them from the water and put on a paper towel for a minute to soak up the excess water.  If desired, heat additional butter in a small saucepan for about 5 minutes until browned, but be careful not to burn.  Spoon this mixture over the dumplings and serve with lingon jam if preferred!


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