Klubb Recipe — Norwegian Potato Dumplings
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Scandinavian comfort food that goes by many names. Whether you call it Pault, Pult, Klubb, Klub, Korppkakor, Raspeball, kumle, komle, kompe, or potetball… it is the same delicious flavors. This Klubb Recipe is great. Often served as a Norwegian holiday favorite in our area, these Norwegian Potato Dumplings holds a place in many family traditions.
I sort of fell deep into heritage recipes with our Knoephla Soup series and we are going to explore that a bit more today. We are going to move away from Germany, however, and are going to travel to Norway to make some Klubb. Klubb is a traditional meat-filled Norwegian potato dumpling that really is tasty, filling, and interesting. Join us on our adventure of making Klubb, a Norwegian Potato Dumpling.
What are Klubb Dumplings?
I already established that it is a Norwegian dumpling, but there is more to it than that. The actual dumpling portion is a mix of shredded potatoes and flour. Then, the center of the dumplings have a hunk of salted pork. Other kinds of meat work, but pork is the most common. I tried several different variations and I think ham works quite well.
These are fairly dense and filling dumplings that are fairly large. I would say that I had the best results with making them about the size of extra large meatballs or maybe slightly smaller than the size of a racquetball. They are tasty little suckers.
Other Names and Locations
While I know this dish as a Norwegian one, it has roots in many parts of Scandinavia and is known by many names. Pault, Pult, Klubb, Klub, Korppkakor, Raspeball, kumle, komle, kompe, and potetball are all names that I have heard for this same recipe. A friend told me about pault and that it is from Swedish origin, but is the same dish. I think it is fair to say that it really is a Scandinavian dish.
Making Klubb Dumplings
It actually took me quite a few times to get these little suckers right. At first, I was finding that the recipe I was making was more of a batter and they would pork-filledfall apart in the simmering water. I also experimented with different sizes of shreds and I found similar frustration. Finally, I figured it out.
This dumpling dough should have a consistency that is similar to a dense bread or pizza dough before it has risen. It should feel and look solid enough so that it might weather 30-45 minutes in simmering water. I found that if I started off with my shredded potatoes and eggs, I could add flour until I created a manageable dough. I mixed it until it was kneadable like a bread dough and firm. For me, the ratio I found was about 4 potatoes and 3 cups of flour, but I would not hesitate to add more flour if need be.
Simmering These Dumplings
There are a few things to watch for when making Klubb dumplings, particularly when simmering these dumplings. First, use a large pot. We do not want to crowd these guys. They need room. Second, use plenty of salt in the water you are making these dumplings in. This will give these guys a bit more flavor.
Finally, be aware of stirring these dumplings. There is a bit of a balance going on when you are simmering these dumplings. I found that they have a tendency to stick to the bottom of the pan, which you want to prevent. At the same time, you do not want to agitate the dumplings so much that they start to fall apart in the pot.
To combat them falling apart, I add them to the pot and allow to simmer for five minutes. Then, using a large metal spoon or spatula, I make sure the dumpling are not sticking to the bottom and carefully loosening them if they are. We want to work to make sure the dumplings stay in tact and are not sticking at the bottom. After the first 10 minutes, you are probably in a safer zone, but just something to watch for.
Serve with Butter
The accompaniments of this dish are super simple. A few chopped green onions, melted butter, salt, and pepper are all that is needed for this dish. It really is a filling meal and does not need much more than the dumplings themselves.
I told my father-in-law I was making this and he told us about a fond memory of his. His mother used to make this dish, but then these dumplings were served for breakfast the next day as leftovers. They would chop up the dumplings, fry them in butter, and then serve them with syrup. We tried it and it really is great. I think I found something to experiment with.
While he recommended syrup, in my mind I was thinking that this really could be good with some Asian spice flavors as well. Sriracha or Sambal Oelek could work really well with these leftovers. So much food to eat and not enough belt notches to expand to. Sigh.
I hope you really enjoyed our little departure from Knoephle soup and feel like making this dumpling. Thank you so much for reading along and if you like what we are doing, please take some time to subscribe to my email, follow me on Instagram, and follow me on Pinterest.
Products Used In This Recipe
- Large Pot
- Slotted Metal Spoon
📖 Recipecolor h3-transform.text-transform»>Klubb Recipe — Norwegian Potato Dumplings
4.9 from 30 reviews
- Author: Ben Myhre
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8-12 dumplings 1x
- Category: Dumplings
- Method: Simmer
- Cuisine: Norwegian
These Norwegian Klubb Dumplings are so tasty, filling, and a great way to celebrate Scandinavia. Whether it is a holiday tradition or a weeknight meal, these dumplings are worth the effort.
- 4 potatoes, peeled and shredded
- 3 cups flour
- 1 teaspoon salt
- 1 egg
- Approximately 4 ounces ham or other cooked pork cut into 8-12 cubes
- 5 Tablespoons melted butter
- Salt and pepper to taste
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- Bring large pot of salted water to hard simmer
- While water is warming, grate potatoes and put in big bowl
- Add flour, egg, and salt to the bowl
- Mix and knead until firm. Add more flour if necessary to bring to stiff bread dough consistency
- Wrap dough around one cube of ham. Each dumpling should be the size of a large meatball and you should get 8-12 dumplings.
- Drop dumpling into simmering water and allow to cook for 45 minutes, making sure dumpling does not stick to the bottom of the pot.
- remove with a slotted spoon and serve with butter, salt, and pepper
Crispy Norwegian Potatoes Recipe | Moms Who Think
Of all the culinary experiences that hail from the European region, you might be surprised to learn that the foods of Norway rank among the best that the continent has to offer. In my opinion, the best Norwegian food I ever tried was a Norwegian club sandwich that was handmade by Scandivanian chefs.
That was until I heard about this particular recipe for Norwegian potatoes. I think this would easily top the Norwegian club sandwich because of every aspect of this recipe seems curated to absolute perfection. You might be hesitant to try Norwegian food, but I promise you there is nothing to feel intrepid about.
For the most part, when you are cooking potatoes for dinner, you know you have a rather simple task ahead of you that will not take too long to complete. That is not to say that potatoes are easy necessarily (especially if you are a novice in the kitchen) to cook, but once you have enough experience with them, it somewhat becomes second nature to whip up some potatoes as a side dish in a meal. However, if you are looking to embrace this recipe for crispy Norwegian potatoes, then you will definitely need to prepare yourself for the fact that this is a much bigger undertaking than your average potato dish.
Norweigan potatoes are delicious and, to emphasize this, you need to ensure that you are taking the necessary steps and putting in a ton of effort to make this part of the meal as tasty as can be. Unfortunately, for those of you on a time crunch who are interested in a potato’s crunch, this might mean that you will have to sideline the dish for another time, in favor of something that can be whipped together with much more expediency.
Aside from the seven ingredients (that comprise together to be worth eight separate servings of these Norwegian potatoes), there are eight total steps for directional cooking. The cooking process, on average, exceeds two hours in most cases and requires a lot of attention to ensure that every part of the potatoes is cooking evenly. If you’re going to make Norwegian food, after all, you have to make it properly.
This specialized method of cooking Norweigan potatoes is a delicious glimpse and taste into the culinary culture of Norway. However, you do not have to cease your taste bud-based dalliance with the potatoes. After all, once you venture into Norwegian-style cooking, you might as well keep going down the rabbit hole because you never know what new food you might discover that could become a favorite of yours. Mexican, Italian, French, Chinese is all different types of foods from varying cultures and ethnicities that have established a foothold in American culture as being extremely popular and well-liked by many. Norweigan food is definitely not as popular as some of these, but the delicacies whipped up by our Scandanivan friends can be just as scrumptious as anything.
So keep pursuing the foods Norway has to offer. When you cook up Norwegian potatoes, you have to pair it with something, right? Well, meat is a popular option for such an idea, but you should also look into adding Norwegian potatoes to your plate alongside lefse bread. Similarly, lefse is made from potatoes and beloved flatbread in the realms of Norwegian culture.
Because of the similarity in that both the potatoes (obviously) and the lefse have a starchy base, they taste rather incredible together. In terms of Norwegian meals, this is definitely one of the easiest to make at home, as long as you know some solid places to find high-quality lefse. It is not the easiest find, but it is worth it all the same.
If you enjoyed this recipe, make sure to check out our New England Corn Chowder Recipe and our Zucchini Cheese Bake.
Crispy Norwegian Potatoes Recipe
3.8 from 6 reviews
- Author: Moms Who Think
- Total Time: 55 Minutes
If you are looking to embrace this recipe for crispy Norwegian potatoes, then you will definitely need to prepare yourself for the fact that this is a much bigger undertaking than your average potato dish.
- 1 cup butter, divided
- 2 cups coarsely chopped onion
- 3 lbs. potatoes, peeled and cut into ½ inch chunks (8 cups)
- 4 cups sliced (¼ inch rounds) carrots
- 2 teaspoons salt
- 1 ½ teaspoons coarsely ground black pepper
- 1 teaspoon nutmeg
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- Set the oven rack in the middle position. Preheat the oven to 350 degrees F. Coat a 9 inch by 13 inch ovenproof glass baking dish with vegetable spray. Set aside.
- Bring 4 cups of water to a boil.
- Melt ½ cup of the butter in a Dutch oven or heavy bottomed casserole over medium heat. Add onion and cook until translucent, 5 to 7 minutes.
- Add potatoes, carrots, salt, pepper, and nutmeg. Cook 1 minute, stirring with a wooden spoon.
- Remove to prepared baking dish.
- Add enough boiling water to cover vegetables. Cover with foil and place in oven. Bake about 40 minutes, or until vegetables are tender when pierced with the tip of a knife.
- Remove from oven. Drain vegetables in a colander.
- Line a 17 inch by 11 inch jelly roll pan with foil, shiny side up, and coat with vegetable spray.
- Arrange vegetables in an even layer in prepared pan.
- Melt remaining ½ cup butter and pour over vegetables. Return to oven and bake for 55 minutes, shaking pan every 15 minutes, until brown and crispy. Serve immediately.
- Prep Time: 15 Minutes
- Cook Time: 40 Minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Nordic
Keywords: norwegian potatoes, potato lefse
Norwegian cuisine with potatoes, 13 step-by-step recipes with photos on the Food website
Norwegian cuisine with potatoes, 13 step-by-step recipes with photos on the Food website
- FOOD JOURNAL No. 93 (155)
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Norwegian Salmon Soup
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4 servings 9 0004
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NORIKA BREEDING POTATO VARIETIES — Journal «Potato System»
To date, 36 NORIKA breeding varieties 4 varieties (BALTIC FAIR — red-skinned variety; LINUS, IKARUS — varieties for processing into french fries; PARTNER — an early variety for processing into starch) are under state variety testing.
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