Potato Klubb (Norwegian Potato Dumplings)

Potato Klubb (Norwegian Potato Dumplings)

19
Glacierlily 0

"This is a traditional Norwegian main dish. My grandmother always served it with fresh peas. As good as the potato klubb are the first day, they're even better the second day sliced and fried in butter until golden brown. We like to have them for breakfast with fried eggs."
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Ingredients

1 h 30 m servings 378 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 378 kcal
  • 19%
  • Fat:
  • 23.4 g
  • 36%
  • Carbs:
  • 37.7g
  • 12%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 911 mg
  • 36%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Mix the flour, 1/2 teaspoon salt, baking powder, and pepper together in a bowl. Place the potatoes and onion in a large bowl, and stir in the flour mixture until thoroughly blended. Use floured hands to knead the potato mixture in the bowl until it takes on the quality of stiff bread dough. Add additional flour if the dough is too sticky.
  2. Pinch off a tennis ball-sized piece of dough and shape it around a cube of ham, completely covering the ham, to form a ball. Repeat with remaining dough and ham cubes. Set aside any extra ham.
  3. Fill a large pot with water, add 2 teaspoons salt and any extra ham, and bring to a boil over medium-high heat. Carefully slide the balls into the boiling water, a few at a time. Loosen any sticking to the bottom of the pot. Simmer for 45 minutes to 1 hour. Remove with a slotted spoon, and drain on a plate. Serve hot with melted butter.

Reviews

19
  1. 21 Ratings

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Most helpful positive review

This recipe brings back so many memories. I make it mostly in the winter. I found you have to use red potatoes so they stay together. I also use cubed salt pork which is what my grandmother and...

Most helpful critical review

I made these for our traditional Norwegian Christmas dinner. Somehow they turned a weird grey-purple color and were tasteless. I don't know what could have been done to save these.

This recipe brings back so many memories. I make it mostly in the winter. I found you have to use red potatoes so they stay together. I also use cubed salt pork which is what my grandmother and...

My son made this with me for Easter Brunch. He deceided to fry a pound of bacon and then crumble it up and mix it in the dough. He also could find only organic red potatoes at the store. Ther...

I grew up with this (my ancestors' area of Norway called it kumle), and I've FINALLY found the recipe my grandma must have used. It has nothing to do with the recipe, but I've never been able t...

We also made it this way and called it Krub. We grind the potato or run them through the food prossesor...preferably grinding. mix with your hands and be prepared to get really full of goop....

A person might try using regular cooked and shredded pork instead of ham. Add chopped onion and salt/pepper with the pork inside the dumpling. Try using a blender created thick soup mixture of...

My father made this recipe...called kumle...and I remember he put pulsa (a fat norwegian hot dog) or lamb in the middle. I also remember he used potato flour instead of the regular flour. He b...

Several generations of my family love this and consider it a special treat! We called it Koomlah, and we all love it fried the next morning too. We have frozen some of the koomlah for a few we...

To those who have never made these, they do turn a different color since the potatoes oxidize. They aren't supposed to be light or airy (my dad likes to call them Norwegian cannonballs). Grandpa...

In my Norwegian family, we call it raspabella. Rye flour is frequently used as well as a grated rutabaga, never onions. We boil a ham, then cook the dumplings in the stock. The ham (which taste...