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
Interesting reading your recipe and the variations in the comments. My family is Norwegian, Polish and German so meals were a mashup. I was raised on Kliski (polish potato dumpling) with butter and warm milk. Exact same dough recipe. We also used Kliski dough to make what we called Krubb, with an r. A giant Kliski filled with sautéed salt pork and a lot of onions. It was more filling than dumpling. But the simplicity of a piece of ham in the middle of the dumpling sounds wonderful. Heck, maybe a bit of garlic in the butter. Thank you!
My family called it Krubb too. My mom and my sister and brother used to make it. My mom passed away in 2018, my brother passed in 2018, and my sister passed in 2020. (My siblings were 14/13 years older than me). Of course I never got the recipe. Was thinking about it last week-I’ll try this recipe. My mom used salt pork and it was always better as a leftover! With milk, butter and salt n pepper!
If you use a meat grinder for the potatoes they will hold together better! Salt pork in tiny pieces in the center is also traditional.
Thanks for the tip. Yes, salt pork is more traditional, but I do like ham for this (and I am more likely to have it).
Kathryn Cecelia Whitacre
In my family Klubb is a sausage made of pork parts and blood after slaughtering the pigs. They will sometimes call it blood sausage. Kumla is what we call the dumplings stuffed with ham. The first year I was married I tried to make these. I took what little money we had and went to the near by meat market and got some ham and a ham bone. Made up the dough and put pieces of ham inside each ball of ground up potatoes. Then I cooked it too low. They needed hotter water, but I was too late. The potatoes were now gruel. My husband has never let me forget this try at that recipe. The water we cook it in has a ham bone in it and that imparts a lot of flavor. I appreciate your recipe and efforts on the cooking front. I think the ham bone gives a lot of flavor and is better than just using salt. I must try to restrict salt and rarely just add it to my recipes.
I've found through the ages that Norwegian cooking has its beginnings with hard working people. They hike the terrain around their homes; they did physical work and needed something to stick to their ribs; we on the other hand sit. Sit using a computer, watching tv and driving a car. They walked more, and didn't relax until the last animal was fed, the barn locked up or the fishing boat cleaned up.... yes, they were much more physical than us, so I would judge accordingly. I think once a year is often enough for us.
I wonder if the names for it come from different areas. My family is from near Ropied in Rogaland. They live on a mountain with goats/sheep and I'm told black snakes. I haven't seen any, but I'm told they are poisonous. That's all I needed to know.When walking my eyes are on the ground looking for snakes. But here in Western Washington there are no poisonous snakes to worry about, thank goodness. Thanks for sharing.
My family norwegian family has a different take, rather than have ham chunks in the middle we grind up pork fat with the potatoes, adds the pork flavor and helps keep the balls together
My grandma was Scandinavian and her family called it Klute (spelling?). She made it every Christmas for us. She would slice them and fry them in butter. She used pieces of salt pork in the middle with onions and salt and pepper. She would finely grate the red potatoes and a mash. It was a lot of work and they didn't look very pretty. But they were sooooo good!!!!!!
Norwegian grandmother made these, and we loved them. During the depression, they had no meat, and from that time on, she always made them without meat. The best part was the leftovers! The refrigerated dumplings were cut into pieces, about the size of raw-fried potatoes. Then they were fried in butter, and as soon as a few had crispy edges, we would gradually add evaporated to the skillet, stirring, and allowing some of the milk to be soaked up by the dumplings. The milk should be absorbed before serving. Delish!
Evaporated milk, that is...
Your recipe gave me the courage to try these- my Norwegian grama Helen used to make these and they were such a treat. And like you say, we Always had any left over "refried" the next morning. Best "hash browns" you'll ever have for sure. Takk!
Yay! Glad you liked it and I love it when people connect with their memories through food. I am sure your grandma is smiling.
First time making these tonight. I had no pork sausage so just cut up a smokie and added it to the potato mix. These are amazing. So tasty. Next time I’ll add chicken broth to the water for added flavour. It just happened that it was a cooler summer rainy day. And they were perfect! I have Scandinavian roots and all I know is lefse. So this was just a nice little treat.
Thanks for giving them a try, Danielle!
I make this a couple times a year always using ham. I like to boil them with a ham bone broth and lots of onions. We fry leftover which I like better. Never used syrup though. Now my grandma never used egg but I always have. Also I use part whole wheat flour or a handful of oatmeal. But that’s the way my husbands family always made them. I’m fine with just regular flour. I was going to make some tonight so was surfing other peoples recipes. Also don’t make them with fresh harvested potatoes as they are to wet. After grating the potatoes I squeeze extra moisture out and use less flour. However if you let the extra moisture from the potatoes sit in a bowl the starch goes to the bottom and can drain the water out and use the starch but not a big deal.
Our family calls them putty klub. I do not use as much flour as your recipe shows. I slow boil them for 45 minutes. Mine are not round they are flatter. We eat them with fried side pork or pork steak. . Some use the side pork grease others use butter and salt plus syrup. Leftovers are cut into pieces fried in butter. This is a tradition every Christmas Eve dinner plus a breakfast at the deer hunting shack in Park Rapids MN I am presently cooking some. Our supper tonight plus for this weekends opening deer hunting.
Hi all; we use just ground raw russet potatoes (older are better as they have less water in them), flour and salt. Mix together so are a bit loose. Takes experience to ensure not too loose and they fall apart but not so stiff so they are hard. We cook them in broth made of ham hock and salt pork. It gives them a beautiful mouthfeel. Of course slice and fry leftovers in butter.
Sounds wonderful, Sandy!