Norwegian Potato Dumplings (Klub)

Norwegian potato dumplings (potato klub). A historic recipe.

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.

How to make Norwegian potato dumplings (potato klub)

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.

How to make authentic Norwegian potato klub (potato dumplings). Get the instructions here!

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.

Homemade Norwegian potato klub (potato dumplings). Click through for recipe.

Get the other traditional Norwegian 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.

Ingredients:

  • 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

Directions:

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.

27 Responses to “Norwegian Potato Dumplings (Klub)”

  1. 1

    violet — April 13, 2015 @ 5:27 am

    You can’t believe how good these are!! Yum! (and filling) They make me hungry just looking at the pictures.

  2. 2

    Eileen — April 14, 2015 @ 2:51 am

    These sound so intriguing! They almost remind me of a steamed bun or a pierogie. Super interesting.

  3. 3

    NellieBellie — April 17, 2015 @ 8:02 pm

    Definitely need to make these! How inexpensive, and they look absolutely delicious!!! Norwegian week was a winner; sad it’s over 🙁

  4. 4

    Joanne Myrol — November 29, 2015 @ 7:46 am

    Try boiling the dumplings in a home made ham bone broth.  It’s very important to have the ham broth to flavour the dumplings.  It will be completely different.  I can’t imagine cooking them in water.  We have also stuffed it with a chunk of ham.   Enjoy! 
    Joanne

  5. 5

    gloria stiel — February 10, 2016 @ 4:12 am

    Does anyone have a recipe for potatoe dumplings that uses only potatoes, flour and melted butter. They are boiled..

  6. 6

    Daren D. Theige — February 26, 2016 @ 9:46 pm

    My Mother would make similar Potato Dumplings only sans the Pork. She would also cook them differently by letting them simmer in hot Milk for about an hour rather than boiling them and serve them in a dish with the milk included, kind of like a Stew.

  7. 7

    Georgie — April 3, 2016 @ 1:35 am

    I don’t know what part of Norway we are from, but we call it Kumra. 5 lbs grated potatoes, 1 cup of oatmeal, 5-6 cops of flour, 1tsp baking powder, some salt and pepper, and spare rib pork. Assembled, balled and boiled 45 minutes. It looks exactly like your finished product. Cut up and add butter. In the morning we slice it and fry in butter. So yummy. I have changed it by adding another cup of oatmeal. More oatmeal makes the ball less floury tasting. My great aunt likes to make sweet and sour cabbage to serve with it, but I don’t like that stuff. I’ve had polish kopytka with gravy but that still tastes a little too floury for me. 

    • Haley replied: — April 5th, 2016 @ 10:21 pm

      Wow, the oatmeal addition sounds really interesting! I might have to prepare it that way for my mom and see which one she prefers 🙂

  8. 8

    RUBY MAYBEE — April 22, 2016 @ 9:11 pm

    I am looking for a recipe for a “potato cake” that you bake in the oven. My grandmother would shred raw, peeled potatoes,add baking soda, flour, crumbled bacon and bake in a greased iron skillet for x min., flip cake over and bake for x min, then pour a little milk over the cake, cover. bake for 10 min. You eat it with butter. Good.

    • Haley replied: — April 25th, 2016 @ 6:14 pm

      Hi Ruby – I wish I knew the recipe you were referring to, but I don’t. I asked my parents but they had never had that either. Good luck! Let me know if you find it.

  9. 9

    Linda Quammen — August 17, 2016 @ 6:52 am

    George, in my dad’s family it was called Kumla, similar to your family’s Kumra. I wonder if the name of the dish got changed or transposed a bit as it moved from one mountain valley to another. I think our Kumla came from the ancestors in the Hallingdal region. We don’t use eggs, oatmeal or any kind of meat inside it and we boil in a broth from a ham bone. Also, we flatten ours out instead of making a ball. We don’t bother melting the butter as it melts immediately on the hot Kumla anyway since a full platter is emptied in minutes. It is served with ham sometimes but is still delicious by itself.

    • Haley replied: — August 29th, 2016 @ 3:16 am

      This is so interesting, Linda! Thanks for sharing your story. It sounds similar. I’m sure different regions had different takes on this dish. I’ll have to try yours sometime soon.

  10. 10

    Betty Capps — September 11, 2016 @ 4:44 am

    I make mine using whole wheat flour and all-purpose flour, then use raw bacon pieces or ham chunks to put inside. OMG I love this and probably make some tomorrow. Lefse is another favorite.

  11. 11

    Lori Jorgensen — December 6, 2016 @ 6:39 pm

    We made this with a small piece of salt pork in the middle. we diced the remaining salt pork block up and fried until crunchy and saved the fat, When Kumpa was finished we drizzled the fat and some of the diced pork and a little sugar…..It is to die for. Any remaining Kumpa would be fried and used any remaining pork and fat on top.Wonderful!!!!!
    Another favorite,Sylteflesk!!!!

    • Haley replied: — December 19th, 2016 @ 3:56 pm

      Thanks for sharing! I’ve learned that there are many ways to prepare this dish…

  12. 12

    Tina — December 11, 2016 @ 4:50 pm

    These are delicious. Our family’s favorite for the holiday along with lefse. We add white onion to the mix and even substituting with a gluten free flour is still just as yummy. I have never tried with green onions, so I will try that! (great pictures and details.. thank you!)

    • Haley replied: — December 19th, 2016 @ 3:55 pm

      Adding onion would be so delicious! Thanks for the tip.

  13. 13

    Jen Riesen — December 28, 2016 @ 1:19 am

    My family has always called it Klub but we never used eggs in ours, and we used salt pork or ham. Not every dumpling got a piece of the meat it was a surprise and bonus when you got one with the meat.

  14. 14

    Suzi — January 28, 2017 @ 3:33 pm

    Our family has made this for years, and call it Krub. I am making a batch as I type. Love this stuff. I peel and grate an entire small bag of potatoes, add salt to taste and stir/knead in flour until it is not sticky – makes about 45 balls. Then make into tennis ball sizes and stuff cubed piece of Salt Pork in the middle and boil in water about 3 hours, stirring in between. Enjoy with a lot of butter! Slice and fry in butter the next day until crispy for breakfast.

    • Haley replied: — January 30th, 2017 @ 2:29 am

      Yum! Thanks for sharing your family’s take on krub 🙂

  15. 15

    Maja — February 22, 2017 @ 9:15 pm

    There are regional varieties, for sure, and it has many different names: Klubb, raspeball, komle, kompe, etc. They are all potato dumplings, but for instance the “Klubb” my mum makes (we’re from a village near Trondheim) doesn’t have any meat inside it, but we have bacon bits on the side, as well as a sauce based on Norwegian brown whey cheese / goat cheese.

    • Haley replied: — February 24th, 2017 @ 2:55 pm

      They all sound wonderful 🙂 Thanks for sharing!

  16. 16

    Grace — May 10, 2017 @ 8:26 pm

    LOVE these!! We have to tripple the batch so we can have more the next day…cut up and FRIED!!! Fried in butter until crunchy on the outside but still creamy and soft on the inside. Because we add the salt, pepper and garlic when we fry them, we dolop sour cream on top. Of course swimming in melted butter is always a winner too!!!!!

  17. 17

    Fran — May 28, 2017 @ 12:01 am

    Love  love love these! My family is Swedish but my family has made these forever. I can smell just looking at the picture. We use ground pork and allspice to  season the meat mixture in the center.

    • Haley replied: — May 29th, 2017 @ 8:13 pm

      Awesome, Fran! Seems like everyone does it a little different – the allspice addition sounds great!

  18. 18

    Taylor — November 6, 2017 @ 9:51 pm

    Super excited to try these I just pulled them off the stove!

    • Haley replied: — November 7th, 2017 @ 7:39 pm

      Wonderful! Let me know how they turned out 🙂

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