Norwegian recipe week is winding down (sad face), but I’ve got a killer recipe to leave you with: Potato dumplings.
I never used to appreciate potato dumplings, but in recent years I have grown to love them. This is perhaps because my mom is crazy about them. Excitement about particular foods can be contagious.
What Are Norwegian Potato Dumplings?
Norwegian potato dumplings (potato klub) are made from a mixture of grated potato, flour, and egg. A piece of pork is placed in the center of each dumpling, and then they are boiled for about 30 minutes. The dumplings are served with LOTS OF MELTED BUTTER, salt and pepper. I like topping mine with a few fresh herbs, namely parsley and green onion.
Oddly enough, these potato dumplings call for the same ingredients as gnocchi: Potatoes, flour, and eggs. I wouldn’t say they taste like gnocchi, but the texture is similar. The biggest difference is that gnocchi is made with cooked mashed potatoes, and the dumplings are made with raw, grated potatoes.
I make potato dumplings about once a year, usually for Syttende Mai (Norwegian Constitution Day) which is celebrated in my hometown. I am lucky to get help from my mom when I make them – she is happy to help out and expedite the process! They’re not particularly hard to make, but they are a bit messy. You have been warned.
Get the other Norwegian week recipes:
These recipes are naturally cheap because they use common ingredients in creative ways. The dumplings are extremely cheap – right around $3 for the whole recipe that feeds four or five people.
If you make any of these recipes yourself, please share a photo with me! I would love to feature it on my social media channels. Also, be sure to stay in touch by following Cheap Recipe Blog on Instagram!
Norwegian Potato Dumplings (Potato Klub)
Yield: Approximately 15 potato dumplings
Prep Time: 20 min
Cook Time: 30 min
Please note: The flour amount is approximate. You want the ingredients to stick together. I used about 2 cups of flour, but start with one and go from there.
5 large Russet potatoes, peeled and grated
2 large eggs
2 cups flour
1 teaspoon salt
1 pork chop, cut into bite-sized pieces (or meat from a pork hock, ham or bacon)
For serving: Butter, salt and pepper, chopped parsley and/or green onion
1: Prepare mixture: Place grated potatoes in a large mixing bowl. Add eggs and mix with your hands (I find this is the easiest way given the thick, heavy batter). Add 1 cup of flour - and then keep adding flour until the potato mixture sticks together. This was about 2 cups when I made it.
2: Form into balls: Take about 1/2 cup of the potato mixture. Place piece of pork chop in the middle and form into a ball. Repeat until all of the potatoes have been used.
3: Cook dumplings: Bring a large pot of water to a boil. Add potato dumplings one at a time. Cook for 30 minutes in simmering water. At 30 minutes, take one dumpling out and test to see if the meat inside is cooked. If not, cook for a little longer. My batch took 30 minutes.
4: For serving: Serve hot, topped with melted butter, salt and pepper, and parsley and/or chopped green onion.