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Scandinavian comfort food that goes by many names. Whether you call it palt, Klubb, Klub, kroppkakor, raspeball, kumle, komle, kompe, or potetball, these related dishes share many of the same delicious flavors. This Klubb Recipe is great. Often served as a Norwegian holiday favorite in our area, these Norwegian Potato Dumplings hold 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 dumpling dough is a mix of shredded potatoes, flour, egg, and salt. Then, the center of each dumpling has a piece 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. Palt, Klubb, Klub, kroppkakor, raspeball, kumle, komle, kompe, and potetball are all names that I have heard for closely related dishes. A friend told me about palt, a Swedish potato dumpling in the same family. While the recipes vary by region and family tradition, they are all closely related Scandinavian potato dumplings. 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 fall 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 to hold together through about 45 minutes of simmering. I found that if I started off with my shredded potatoes and egg, 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 dumplings are not sticking to the bottom and carefully loosen them if they are. We want to work to make sure the dumplings stay intact and are not sticking to 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 Knoephla 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
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 medium russet 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, for the cooking water
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a steady simmer.
- While the water is heating, grate the potatoes and place them in a large bowl.
- Add flour, egg, and salt to the bowl.
- Mix and knead until firm. Add more flour as needed to reach a stiff bread-dough consistency.
- Divide the dough into 8-12 portions. Wrap each portion around one cube of ham and form it into a dumpling about the size of a large meatball.
- Add the dumplings to the simmering water without overcrowding the pot. Simmer for 45 minutes. After about 5 minutes, gently loosen any dumplings sticking to the bottom, then check them occasionally while they cook.
- Remove with a slotted spoon and serve with melted butter, salt, and pepper.
Notes
- I recommend using Russet, but Yukon Gold would work as well. You can try other potatoes, but you will get varied results.
My Norwegian friend’s mom and dad would break out the hand meat grinder and crank the raw peeled Russets into a large bowl. Lots of fun.
I cant WAIT to try this recipe! I love discovering dishes I have never tried before and these dumplings have my name all over them!
My husband’s family is from Norway and mine is from Sweden so I’m always looking for great recipes to make with my kids so they can enjoy foods of their ancestors. This looks easy to make and delicious, will be making this with them soon for the holidays!
I slow bake a smoked picnic, then add that and any drippings and a few large slices of sweet onions in a large pot, bring it to a boil, then lower the temperature to about 190, add the dumplings and simmer a couple of hours. I use the stock the next day for bean and ham soup. Also, i add a little baking powder to lighten the dumplings a mite. Of course, any dumplings left are sliced and fried for breakfast the next morning.
Never had a written recipe to give my daughter’s in laws now I do this is a comfort food made for generations in my family korpkoker is what grandma called it love it
Awesome! This is a big part why I do this!
My family made these, and ate them with Sour Cream and Kyro syrup ! ! Both, when first cooked, and better, like many said – pan fried the next day. Try the Kyro and Sour Cream ! !
What KIND of potato is used?
For this, I would use Russet. Safe and common potato for traditional recipes prepared in my region.
These are wonderful, put ham bone and some ham in water for flavoring. When mixture ready ham bone and ham out. Clean bone of usable ham and ham from water for Klub. No egg but do use baking powder. Yummy!! Fried in butter next day is the best.
Our family makes these for occasions. I don’t use any eggs and add baking powder to the mix. I use a grinder for the potatoes. Yummy comfort food!!
Yes,,,this was the way our Norwegian family ate these. Good food!
Same. No eggs. According to our family tradition, we don’t put meat inside, but serve with saltkjoett (salt meat) and kaalrabistappe (mashed yellow turnips) on the side. So delicious!
We put a ham bone in the water and add the potatoe balls (well compressed by hand) in when the tempterature reaches 205 degrees and maintain it just below boiling.