Klub 31

[Paz Warsager]

Norwegianpotato dumplings (potet 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.

Yes, actually just finished a very large batch for our children and their families. About 12 potatoes ( I like to rinse the shredded potatoes in water a bit to get rid of some of the starch, it prevents them from turning black) 2 cups of water or milk , 8 to 10 cups of flour. Piece of fried pork chop in the middle.Cook as above in boiling water. My mother in law was Swedish and taught me. They are made quite a lot bigger than the ones in the picture. We love them with butter, salt, pepper when they are fresh. Next morning we love frying them like potatoes in a pan and serve with Rogers golden syrup. Mmm ?. We quadrupled this recipe for our family!

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.

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.

My Mom and Dad always made it a family affair. We all helped, taught by my great grandmother from Sweden, somehow the name was named Krub? We put a raw piece of hamburger in the middle, boiled and froze them. My favorite memory was the cooking the leftover chopped up, fried in butter and cream!! Yumm

We called it Krub (not Klub like in the description) We ate this a lot growing up, but there was no addition of pork. It was just shredded potatoes, and alot of flour.

Made into balls and boiled until done. Served in milk gravy, lots of melted butter and salt and pepper. Skl!!

My family called it Krub. It did not have eggs in it. Mom would dice up ham, and fry with onions, before putting a spoon full in the middle. She would then make a milk gravy with the leftover ham and onion mixture. This would get served, with butter, over the Krub. Leftovers would be sliced and fried the next morning for breakfast.

I love these, I grew up with my mother and grandmother cooking them. They were from Stavanger and they called them Klub. My grandmother always boiled them with pork neck bones and onions which gave the broth such a great flavour. She would also use eggs and her recipe she used a mix of mashed potatoes and raw grated potatoes. I just made a batch and they turned out amazing!!

As much as we enjoyed them for dinner, we looked forward to the next morning where we would chunk them up and fry them in butter and lard to Brown them like hash browns and then smother them in butter and maple syrup.

I was raised on these! However, A large ham bone, including some of the meat were boiled down along with chopped onion and a couple of bay leaves. The potatoe was grated with flour and 1 egg added. Shaped into balls. No meat inside, as they are served in a bowl with the yummy ham broth and chunks of ham that they are cooked in. Topped with lots of butter, salt and pepper. These will indeed put you in a delightful food induced coma!

My Dad was Swedish and our family called them Clubs. We cooked pork and then ground that with onions. Thotatoes were grated. My Mom wore out many graters. We would have a huge bowl of potatoes, add salt, baking powder, a little sugar and then lots of flour. The clubs were formed and the pork and onion mixture put in the center. Then it was dropped in the water that the pork had been cooked in. This was a family tradition and favorite and still is today.

Our family has had pute klub for generations. My grandparents are from Norway and made them with the junk of fat in the middle.

My mother would grind the potatoes and

Cut up a good ham into small chunks. The potatoes and ham are mixed together with the flour and shaped into balls so there are several bits of ham in each ball. We have never used eggs as far as I remember.

We serve sliced ham on the side along with a jello fruit salad and a vegetable dish.

We have this every Christmas and occasionally my grandson gets his mom to make it between christmases!

My grandmother was german and made something called Knatchens (have no idea how to spell it). All I remember is that she would grate the potatoes and not sure what else she added but I do remember her adding bacon to them. She did not make them into balls, just dropped the dough into boiling water. They were so good.

Great memories !!!

We always made them by boiling a ham hock first, then taking the meat.out of the water and putting it in the dumplings, then boiling the dumplings in the hammock water. Also, another way to serve the next day is to slice the dumplings and fry on a pan in butter.

My great grandmother, Inga Marie Andreassen Hanson, born in Norway, taught my mother to make these with a small bit of salt pork inside. I imagine meat was expensive or used very sparsely. We only ate them with butter.

We called them potakrub. My grandmother used salt pork in the center. My mother experimented with ham and bacon. Bacon ends were our favorite and we always added bacon to the boiling salt water. We boiled them between 2 to 3 hours so the bacon was cooked. We served with lots of butter. The next morning we fried them up in butter and even the extra bacon which was in the boiling water. Sometimes we make very small dumplings and just fried with crumbled bacon in bacon grease. It is a different side dish.

Between 1825 and 1925, millions of Scandinavians immigrated to the United States. Many of them settled across North Dakota, South Dakota, Minnesota, Wisconsin, and Iowa. Around the Midwest, Americans remember their ancestors making a hearty, stick-to-your-ribs potato dumpling called klub (also spelled klubb). Some know them as kumla, others call them ball (the names reflect the region from which their families hailed).

After a long and frigid day on the farm, households sat down to a meal of big, dense klub, often served with nothing but a generous helping of melted butter. Some swear by sweet syrup as a topping, while others opt for a ladleful of ham broth. Cooks all start by grating potatoes, and many simmer their dumplings in pork stock, but from there, the process becomes something of a choose-your-own adventure. They might tuck a bit of meat in the center, or use no filling at all. For most of history, cooks simply worked with what they had: salt pork, suet, and congealed blood were all fair game for stuffing. Regional and necessity-based variations aside, many chefs have taken the same approach to day-old leftovers, cutting them into chunks and frying them in butter.

When meat was plentiful, families enjoyed klub alongside cuts of ham or bacon. You can still find the hefty dumplings served this way in a couple of restaurants. Though klub is nowhere near as prevalent as it once was, cooks carry on the tradition at home, as well as at Scandinavian special events and fundraisers around the Midwest.

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