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.
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Klubb Recipe - Norwegian Potato Dumplings
- 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
- 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
How much water is used in
Large pot and enough water to hold the dumplings with ample extra.
My dad made this when I was younger he never added a egg just potatoes flour salt and pepper I boil the ham in the water with some chicken bullions they turn out great love klubb
This is different from our traditional recipe, as it contains egg. However, these are good. Of course, we didn't really have a real recipe - it was "to feel". We had our breakfast leftovers, cut up, fried in butter and simmered in added milk. This turned into cream sauce, which was our favorite way to each these.
Thanks for giving them a try, Nancy!
I grew up with kropkoker but my mom used diced up leftover pork roast and diced onion which she sautéed then mixed in the pork for the filling. For dinner she would heat up the margarine to pour over it. They looked just like your picture but without the green onion. The best part was slicing and frying them for breakfast the next day and eating them with catsup. I still make them which we only eat fried for breakfast served with eggs and toast (to avoid all the fat from the butter or margarine). Yum!
I haven't tried your recipe (yet), but I used to make this & lefse with my Norwegian grandmother. Her recipe was potatoes, flour, water & meat filling. Served with butter - if the Krub are fresh off the stove, they are addictive. From the fridge or freezer they are delicious. Some of my family likes them straight (w melted butter), fried (in butter & served with it), and microwaved. It's supposed to be a "stick-to-your-ribs" kind of meal while adding an extra layer of fat on you for the winter months. Anyway, I would be happy to share her recipe!
My Norwegian husband loved this and they did remind him of those his family made. Being mid-March, I used corned beef and cooked the dumplings in the water used to cook the corned beef. The Irish twist was a success. I used a fair amount of flour and kneading and they held together well with no sticking. My bread-making son suggested flour coated hands and that was very helpful for forming the dumplings. Next time I think I will chop the meat up into smaller pieces for stuffing. We are looking forward to fried leftovers tomorrow.
Thanks so much for giving it a try and corned beef sounds great!
Love Klubb! Our family recipe is a bit different. First off, before grinding the potatoes, we boil about 1/3 of them and mix them in with the grinding of the raw potatoes. . Then we use the water that we boiled the potatoes in to boil a ham bone (with some meat on it) to make a stock. This is what we cook the Klubb in. (As well as the ham we use in the middle of the dumpling). Makes for a tasty broth to go along side of the Klubb!
Interested to know if anyone has ever frozen Klubb, and if so, what’s your method?
My dad never put a egg in his klubb I boil the ham in the water with some chicken bullion cubes I also have a bowl of cold water to dip my hands in to form the balls they turn out great