But in its essence, it’s still the same;

Hope you enjoy it as much as i did! Scrape the potato starch from the bottom of the bowl into the grated potatoes. Norwegian potato dumplings or norsk potetball and in some parts of norway, raspaball with sauted onions and bacon.

Mix in the mashed potatoes, flour and salt.

Komle is one of the most iconic norwegian dishes, and has many regional varieties and names. Combine potatoes, onion, salt and baking powder. Klimpor fra ryfylke are traditional norwegian potato dumplings originating from ryfylke.

2 cups cold boiled potatoes ground or mashed.

Coumpa or klub (norwegian potato dumplings) as taught to me by my grandmother who married my swedish/norwegian grandfather 10 lbs. White baker potatoes, peeled sliced into large wedges and food processed until they are in tiny flakes. Join us on our adventure of making klubb, a norwegian potato.

The potatoes are boiled, mashed, and mixed with flour, salt, sugar, and cinnamon.

The main ingredient in the dish is potato, which you’ll notice reoccurring all throughout norwegian recipes. And as we all know, a dumpling is the food of the gods. Traditional norwegian komle potato dumplings from ryfylke.

Move them around in the water a bit to make sure the dumplings don’t stick to the bottom.

You will want to use large starchy. It wasn’t until later in the 1800s when the potato entered norwegian society as a cheaper alternative to the increasingly more expensive flour that the. They’re particularly popular in the south, west and middle of norway.