Klubb – Norwegian Potato Dumplings Ingredients
4 medium russet potatoes (about 1 pound / 16 oz total), peeled and finely shredded
3 cups all-purpose flour (about 12.5 oz / 355 g), plus extra if needed
1 teaspoon salt
1 large egg
4 oz cooked ham or other cooked pork (about ½ cup diced), cut into 8–12 cubes
5 tablespoons melted butter (about 2.5 oz / 70 g)
Salt and freshly ground black pepper to taste for serving
Instructions
Prepare the Water
Fill a large pot (at least 4 qt) with water, add a generous pinch of salt (about 1 tablespoon), and bring it to a hard simmer (just below a rolling boil).
Make the Dough
Grate the peeled potatoes and place them in a large bowl.
Add the flour, salt, and egg.
Mix with a spoon or your hands, then knead until you have a firm, slightly sticky dough. Add up to ½ cup more flour if necessary so it holds together like stiff bread dough.
Form the Dumplings
Pinch off a portion of dough about the size of a golf ball (2–3 tablespoons).
Flatten it slightly, place one cube of ham in the center, and wrap the dough around the meat to completely enclose it.
Roll gently into a ball. Repeat with the remaining dough and ham; you should have 8–12 dumplings.
Cook the Klubb
Lower the dumplings carefully into the simmering water.
Stir gently at first so they don’t stick to the bottom.
Keep the water at a gentle simmer (not a rolling boil) and cook for about 45 minutes, until the dumplings are firm and cooked through.
Serve
Lift the dumplings out with a slotted spoon.
Drizzle with melted butter and sprinkle with salt and pepper to taste.
Serve hot.
Tip: Klubb is quite filling. In Norway it’s common to serve it with extra melted butter or pan-fried bacon bits on the side. Leftovers reheat well by steaming or pan-frying in butter.
