Emma Bengtsson’s Swedish Dumplings

Emma Bengtsson’s Swedish Dumplings

These traditional Swedish dumplings from curating chef Emma Bengtsson are filled with an onion and bacon mixture made with the spectacular mustard from the Sweden Box. Tradition calls for serving these dumplings with tangy and slightly sweet lingonberry jam.


  • 3 slices bacon, chopped
  • ½ small onion, diced
  • 1½ tsp. Liss Ellas sweet and hot mustard
  • 2 Tbsp. butter
  • 1 lb. potatoes, peeled, boiled, and mashed
  • ½ cup flour
  • 1 egg plus 1 egg yolk
  • 1 tsp. salt
  • Hafi lingonberry jam, for serving


1. In a skillet, cook the bacon over moderate heat for 3 minutes. Add the onion and continue to cook until the bacon is browned, about 3 minutes. Mix in the mustard, set the mixture aside, and reserve the bacon fat in the skillet. Whisk the butter into the skillet and keep warm over low heat.

2. In a bowl, mix together the potatoes, flour, egg and yolk, and salt. With floured hands, shape the dough into ¼ cup-sized balls. Using your finger, create an indent in each ball, fill with the bacon mixture, and pinch the hole closed to seal the mixture inside. Chill in the refrigerator for 30 minutes.

3. Meanwhile, bring a large pot of salted water to a boil over high heat. Carefully drop the dumplings into the boiling water and gently stir to prevent them from sticking to the pot or to each other. Cook for 10 minutes, then transfer to a serving plate.

4. Serve drizzled with the bacon-butter and lingonberry jam on the side.

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