Best Norwegian Potato Klub Recipes

NORWEGIAN POTATO KLUB

Steps:

• Place bacon in a large skillet over medium-high heat. Remove bacon from the pan, and reserve the grease.
• In a medium bowl, stir together the flour and baking powder. Stir in potatoes to make a sticky dough.
• Bring a large pot of water to a boil, and add 2 teaspoons of salt. Squeeze the potato mixture into 6 or 7 dumplings, or your desired size. Drop carefully into the boiling water. Simmer for 45 to 60 minutes. Remove to a platter with a slotted spoon.
• Serve with bacon grease brushed over the top, and crumbled bacon. These may also be sliced and fried the next day for another great meal.

KLUBB RECIPE - NORWEGIAN POTATO DUMPLINGS

Steps:

• 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

KLUBB-NORWEGIAN POTATO DUMPLINGS

Steps:

• Mix the raw, grated potato with the flour immediately to stop the potato turning brown.
• Mash the boiled potato, mix with the grated potato and add salt to taste. Roll the potato mixture into balls and leave to summer in salted water for approximately 30 minutes.
• Make sure there is enough water in the pan so that the dumplings are not touching.
• Serve with goat's cheese sauce and meat.

KLUB

Steps:

• In a medium bowl, stir together the flour and baking powder. Stir in potatoes to make a sticky dough.
• Bring a large pot of water to a boil, and add 2 teaspoons of salt. Squeeze the potato mixture into 6 or 7 dumplings, or your desired size. Drop carefully into the boiling water. Simmer for 30-45 minutes, until they float. Remove to a platter with a slotted spoon.
• Serve with melted butter and/or warmed cream and lots of black pepper!

ORIGINAL KUMLA RECIPE FROM MOM

Steps:

• Place the ham in a large soup pot (at least 10 quart size), and pour in 16 to 20 cups of water to cover. Bring the water to a boil, reduce heat, and simmer the ham to make a rich stock, about 2 hours. Remove the ham, and skim any foam off the broth. Stir in 1 teaspoon salt (or to taste) to broth, if necessary.
• Place the potatoes in a large bowl, and use very wet hands to mix in the all-purpose flour, whole wheat flour, baking powder, and 1 teaspoon salt to make a sticky dough.
• Bring the ham stock to a full, rolling boil. Place a bowl of water near the stove. With very wet hands, pinch off about 2/3 cup of dough, and press a piece of bacon into the center of the dough. Roll the dough into a ball about 2 1/2 inches across, and slip the kumla into the boiling broth along the side of the pot. Don't drop them into the middle of the broth to avoid splashing the hot broth. Repeat with the remaining dough, using the bowl of water to keep your hands very wet, until all the dumplings have been added to the broth.
• Cover and simmer over low heat for about 15 minutes, then use a slotted spoon or spatula to gently lift any stuck dumplings from the bottom of the pot. Cover the pot again, and simmer the dumplings for about 1 hour. They will float to the top of the broth as they cook.
• Gently lift the kumla from the broth with a slotted spoon, and stack them in a bowl for serving. Sprinkle with salt and pepper before serving.