Scandenavian 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.
Leftovers RULE
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
Description
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.
Ingredients
- 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
Instructions
- 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
- Category: Dumplings
- Method: Simmer
- Cuisine: Norwegian
Keywords: Klubb
Sharon
I make this too, as per Norwegian heritage. But my mom put the potato cubes in the blender with a little water and made a slurry. Then, in the bowl, added it to flour and salt and made the dumplings just like yours. We add fried bacon pieces inside. Boil in water, same... fry up the next day... same... if you were lucky enough to have leftovers.
★★★★★
Ben
Thanks for sharing, Sharon!
Sandra olson
I like the recipe. I think next time I will do the grating then blender for some. Will bring out more juices. Thank you. I am also one raised on klub. Both blood and potato. Love em both. German/Norwegian
★★★★
Ben
Thanks for trying it, Sandra!
Dawn
My mother-in-law makes these, but she grates the potatoes in the morning and spreads them out on a wooden cutting board with a linen towel over them all day so the potatoes aren’t so wet. She adds an egg and toasted croutons, uses much less flour than you are. Without a filling, they are done when they float to the top. Usually about 10 minutes in boiling salted water.
Ben
Thanks for sharing.
Katy
Dawn
Do you cook the potatoes before grating?
Ben
No.
Scott Myhre
Just like my Mom used to make. Love it!
★★★★★
Ben
Thanks for the review! Also, spectacular last name!
Rodney Knutson
I grew up eating Klubb, I am Norwegian, and German heritage. Both sides of my family enjoys this dish. However we don't use an egg. We used to hand great them but using a food processor is much easier. My grandma would say you wanted the juice, and potatoes to start to turn color before mixing flower in with them. Don't drain. I believe the ratio is one cup of flower to one cup of potatoes. Make baseball size to get a good sized hunk of meat inside them. We would use a variety of meat but smoked sausage or ham is my favorite. We will place them in boiling water, they will sink. When cooking they will float, when they sink again they are done. Sometimes for a change I will cook them in beef broth, they turn a little brown but does give them some good flavor. Serve with butter and salt and pepper. In the summer in MN my family on both sides will get together and have a Klubb feed. Its' like a little family reunion. Thanks for posting this recipe, brings back a lot of memories.
★★★★★
Ben
I am happy you were able to share your memories with us and me!
Diane Montefusco
Grmade these......but she did not put ham inside....she simmered them in ham stock with bits of ham....also very good....Servwith onions and butter....more like a soup.
Karen
Thanks for sharing your recipe for Norwegian Klubb. When I married my Husband, he wanted me to make Klubb. I had not heard of it. I tried to make like he remembered from the way his Grandmother made it. They did not use egg, but used a handful of oatmeal as a binder. Otherwise the same.
Denise
Thanks for your recipe. There usually a debate about these, my mother-in-law passed. My daughter made them for my husband's birthday and for the first time in 34 years, I ate them as left overs. I actually finally seasoned them differently and fried them and they were great. He wanted to know their origin, but I was just glad to see some other more appealing serving suggestions.
Thx!!
★★★★★
Kim
My Norwegian Grandmother made these and my Dad taught me. You really need to use a hand crank grinder, the metal kind that attaches to a counter/table to get the right potato texture. My Dad gifted me one that I use. Egg is optional if the dough is not right. I have never used one but Grandma did sometimes. We always add old fashioned oats along with the flour and you must boil in pots with smoked ham hocks. We always write it as koomla, but we might be the exception in that area! I never use measurements. I always go by how it feels because depending on the type of potato (russet is best) you might need more or less of everything else. I have made them with a piece of ham inside, but prefer it on the side. Will be making in about an hour. We used to have them at least once a once a month when I was growing up in Iowa.