Norwegian Potato Club
Submitted by happyzhangbo
Shredded potatoes and whole wheat flour form sticky dough that gets shaped into dumplings and simmered until tender, then brushed with bacon grease and topped with crispy crumbled bacon.
YIELD
6 servingsPREP
6 minCOOK
60 minREADY
80 minThese Norwegian potato dumplings (called klubb or kumle) are comfort food at its finest. The potatoes cook down into dense, chewy dumplings that soak up bacon fat like little sponges. They’re hearty enough to be a meal on their own, and leftover dumplings slice and fry up crispy the next day for an entirely different texture.
Kitchen Tips
- Shred potatoes finely: Use the small holes on a box grater or a food processor with the shredding blade. Fine shreds create smoother dough that holds together better.
- Squeeze out moisture: Raw shredded potatoes release water. Press the dough together firmly when forming dumplings so they don’t fall apart in the boiling water.
- Simmer gently: Keep the water at a gentle simmer, not a rolling boil. Aggressive bubbling breaks up the dumplings before they’re done.
Variations
- Add ½ cup of diced cooked ham to the potato mixture for extra flavor
- Fry leftover dumplings in butter the next day and serve with maple syrup for breakfast
- Use half regular flour and half whole wheat for a lighter texture
Ingredients
Directions
Place bacon in a large skillet over medium-high heat.
Remove bacon from the pan, and reserve the grease.
In a medium bowl, stir together the flour and baking powder.
Stir in potatoes to make a sticky dough.
Bring a large pot of water to a boil, and add 2 teaspoons of salt.
Squeeze the potato mixture into 6 or 7 dumplings, or your desired size. Drop carefully into the boiling water.
Simmer for 45 to 60 minutes.
Remove to a platter with a slotted spoon.
Serve with bacon grease brushed over the top, and crumbled bacon.
These may also be sliced and fried the next day for another great meal.
Comments
