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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.

3 Klubb Dumplings with some of the ingredients in the background

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.

All of the dumpling dough ingredients in a glass bowl before they were mixed.

Mixed Klubb Dumpling Dough

Cut Ham on a cutting board

Formed klubb dumplings before they are put into simmering water

Pouring melted butter onto a klubb dumpling

A Klubb Norwegian dumpling cut in half and exposing the ham that is in the middle.

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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3 Klubb Dumplings with some of the ingredients in the background

Klubb Recipe – Norwegian Potato Dumplings

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 34 reviews
  • Author: Ben Myhre
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 8-12 dumplings 1x
  • Category: Dumplings
  • Method: Simmer
  • Cuisine: Norwegian
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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 812 cubes
  • 5 Tablespoons melted butter
  • Salt and pepper to taste


  1. Bring large pot of salted water to hard simmer
  2. While water is warming, grate potatoes and put in big bowl
  3. Add flour, egg, and salt to the bowl
  4. Mix and knead until firm. Add more flour if necessary to bring to stiff bread dough consistency
  5. Wrap dough around one cube of ham. Each dumpling should be the size of a large meatball and you should get 8-12 dumplings.
  6. Drop dumpling into simmering water and allow to cook for 45 minutes, making sure dumpling does not stick to the bottom of the pot.
  7. remove with a slotted spoon and serve with butter, salt, and pepper

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  1. I grew up in Minot, North Dakota and just loved it when my Mom would make these. The only difference was she would put a small chunk of salt pork in the middle of them. I especially liked them the next day for breakfast, sliced and fried in butter and served with bacon and eggs.
    YUM, (Ya, Sure, Ya betcha) By the way, I’m not related to Ben.

    1. Ha! Hey Scott! Glad you liked the recipe. I have relatives in Minot, but not with the same last name as me.

  2. Lots of relatives in the Minot area too.
    Norsk Hostfest every year.
    Ok so our family has the Potetklub Games every time we get together. Or at least it feels that way. Like potato salad, each person has their own special “way”.

    Grandma taught us to flatten them for the impatient stomaches. Blood platelet shape. Being vegan (not Scandinavian for sure in that) No meat in the middle. No eggs added to bind since we used a grating system that seems to “bleed” the potato. Making massive water. We would then salt it to make it “bleed” more. And sit with 1/2 of whole wheat flour to help create a binder from the gluten. More whole wheat added. And then white flour at the end. Onion of course were added.
    Fried was not with butter but with a high temp oil like avocado, than seasoning added like salt and pepper, heat turned off. Butter added. Then sprinkled with more non-traditional things like BBQ flavored Nutritional Yeast.

  3. I grew up on Klubb. Norwegian mom and grandparents. Served with butter and sorghum. So good the next day sliced and fried in butter. Again topped with maple syrup or sorghum. Thanks for your recipe.

  4. In my mother’s family, it was called Klubb and had salt pork in the middle. As a kid, I was a very fussy eater, so I never tasted them. I’ll have to try this recipe, it sounds delicious. My tastes have improved since I’m now an adult! Lol Blood Klubb is popular in some families in Minnesota. Here’s a web address to a human interest story on Blood Klubb in MN if you are interested. Hope you enjoy the story!

  5. Grandparents came from the States at one time andsettled in Viking. I loved Grandmas Steurklubb as she called. I want to try making with milk to make dough and half and half flour and Oatmeal as this was how I remeber them being made. Salt pork in center. Hope they turn out similar to Grandmas.

  6. My aunt made these while visiting our family 60 years ago I still believe they are one of my favorite foods. My grandmother was Norwegian.
    Thank you for the recipe