Kroppkakor are Swedish potato balls traditionally filled with ham, lard, and onion. They are normally boiled in salted water and served with melted butter. It is a rich, caloric, and most certainly very old dish. Swedish culinary tradition was influenced by the harsh northern climate, where food was meant to fill people’s bellies and give them the strength to perform manual labor for long periods of time. Today Swedish cuisine is undergoing a renaissance. Local chefs are creating updated versions of classic dishes, reducing the fat content, adding ingredients, and mixing the traditional with the modern by combining them with today’s gastronomic trends. Kroppkakor has not escaped this fate. The Geography of Taste host Vladimir Pavlov, for instance, does not boil his dumplings. Instead he fries them, puts together a non-traditional filling of ground chicken, bacon, and mozzarella, and serves them with a lingonberry and rosemary sauce.