Potato Klubb (Norwegian Potato Dumplings)

Potato Klubb (Norwegian Potato Dumplings)

19
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"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."

Ingredients

1 h 30 m {{adjustedServings}} servings 378 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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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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.
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Reviews

19
  1. 20 Ratings

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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...