Norwegian chicken recipe
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As an Amazon Associate I earn from qualifying purchases. These Norwegian potato Klubb Dumplings are so tasty, filling, and a great way to celebrate Scandinavia. 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. 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. 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. 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.
