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Monday, January 6, 2014

Copper Chef: Norwegian – part 2: Potato Klub (with recipe)

Later on during our trip I was able to enjoy a different Norwegian treat for the first time.  It’s a potato dumpling called ‘klub’ (pronounced klube).  Talk about a heavy duty comfort food!  Uf-da! 
It starts with boiling up a ham bone (with plenty of meat still attached) to make a rich broth. 
Then you grind or grate raw potatoes… 
…and make a thick dough.  Form the dough into a ball.  Some people add a chunk of ham to the center; my friend doesn’t. 

Then you drop them into the ham broth and boil for almost 2 hours.
And there you have ham with potato klub.  They are also good cut up and pan fried.  I warn you now…they are addicting.
There’s a good blog post about making klub at 
And here’s a recipe I found that seems close to my friend’s recipe. 
Raw potatoes, grated
Salt, if needed
1/2 tsp. baking powder
Bake ham in oven as directed. When done, pour off juice into a large kettle of boiling water. Then peel and grate the desired amount of potatoes in a large bowl (add salt, if needed), 1/2 teaspoon of baking powder and enough flour to stick together, enough to shape into the desired size dumpling. Drop dumpling into boiling water and cook until done.

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