Norwegian Potato Dumplings. Form the dough into balls between the size of a golf ball and tennis ball. Komle is one of the most iconic norwegian dishes, and has many regional varieties and names.

(above) here is the recipe for potetball, another traditional food of norway. A dictionary from stavanger in 1698 refers to ‘kumler’ as small flour dumplings one has in soup (små melboller). They are slightly salty dumplings, served warm, and made with potatoes—norway’s national vegetable.

Peaches And Dumplings. Place in a butterd 9 x 13 inch. Place each peach dumpling into the baking dish.

Sprinkle the dumplings with cinnamon to taste. Ripe, juicy peaches are wrapped in. Roll each peach slice in a crescent roll.