Norwegian Potato Klub: A Step-by-Step Guide to Authentic Klubb Recipe
Norwegian Potato Klub, also known as *klubb*, *raspeball*, *komle*, or *kumle* depending on the region, is a hearty and traditional Norwegian dish. It’s essentially a potato dumpling, often filled with salted pork or bacon, and served with various accompaniments like melted butter, syrup, and sometimes even sausage. This guide will walk you through the process of making authentic Norwegian potato klub from scratch, offering tips and tricks to ensure a delicious and satisfying meal.
## What is Klub?
Klub is a staple in Norwegian cuisine, particularly in the western and southern regions. It’s a simple yet flavorful dish that utilizes readily available ingredients, primarily potatoes. The dumplings themselves are made from a mixture of grated raw potatoes and mashed cooked potatoes, giving them a unique texture that is both slightly chewy and tender. The filling, traditionally salted pork belly or bacon, adds a savory element that complements the potato flavor perfectly.
The regional variations in name and preparation reflect the diversity of Norwegian food culture. Regardless of the name, the essence of klub remains the same: a comforting and filling potato dumpling that is deeply rooted in Norwegian culinary heritage.
## Ingredients You’ll Need:
Before you begin, gather the following ingredients. This recipe will yield approximately 6-8 klub, enough to feed a family of four.
* **Potatoes:**
* 2 lbs raw potatoes (starchy varieties like Russet or Yukon Gold work best)
* 1 lb cooked potatoes (boiled and mashed until smooth)
* **Flour:** 1 cup all-purpose flour (or a gluten-free blend for a gluten-free option). Some recipes call for barley flour; feel free to experiment!
* **Salt:** 2 teaspoons, or to taste
* **Filling:**
* 1 lb salted pork belly or bacon, diced into small cubes
* (Optional) 1/2 cup finely chopped onion
* **For Serving:**
* Melted butter
* Syrup (maple syrup or golden syrup are good choices)
* Cooked sausage (optional)
## Equipment You’ll Need:
* Large pot
* Potato ricer or masher
* Large mixing bowl
* Grater (box grater or food processor with a grating attachment)
* Slotted spoon
* Kitchen twine (optional, for securing klub if needed)
## Step-by-Step Instructions:
Now, let’s dive into the process of making Norwegian potato klub. Follow these steps carefully for the best results.
### 1. Prepare the Potatoes:
* **Cooked Potatoes:** Boil the 1 lb of potatoes until they are tender and easily pierced with a fork. Drain the water and let them cool slightly. Once cooled, peel the potatoes and mash them thoroughly using a potato ricer or masher. Ensure there are no lumps. Set aside to cool completely.
* **Raw Potatoes:** Peel the 2 lbs of raw potatoes and grate them using a box grater or a food processor with a grating attachment. It’s important to grate the potatoes finely to ensure a smooth texture in the klub. Once grated, place the potatoes in a colander lined with cheesecloth or a clean kitchen towel. Squeeze out as much excess liquid as possible. This step is crucial to prevent the klub from becoming too dense and heavy.
### 2. Prepare the Filling:
* Dice the salted pork belly or bacon into small cubes. If using onion, finely chop it.
* In a skillet, cook the diced pork or bacon over medium heat until it is browned and crispy. If using onion, add it to the skillet during the last few minutes of cooking and sauté until softened and translucent. Remove from heat and set aside.
### 3. Make the Klub Dough:
* In a large mixing bowl, combine the grated raw potatoes, mashed cooked potatoes, flour, and salt. Mix well with your hands until a smooth dough forms. The dough should be firm enough to hold its shape, but not too dry or crumbly. If the dough is too wet, add a little more flour. If it’s too dry, add a tablespoon of water at a time until it reaches the desired consistency.
### 4. Assemble the Klub:
* Take a handful of the potato dough (about 1/2 cup) and flatten it into a disc in the palm of your hand.
* Place a spoonful of the cooked pork/bacon filling in the center of the disc.
* Carefully fold the edges of the dough over the filling, completely enclosing it and forming a ball or oval shape. Make sure the filling is sealed tightly to prevent it from leaking out during cooking.
* Repeat this process with the remaining dough and filling until you have used up all the ingredients.
* (Optional) If you’re concerned about the klub falling apart during cooking, you can wrap them individually in cheesecloth or tie them with kitchen twine to secure them. This is particularly helpful if you’re using a less starchy potato variety.
### 5. Cook the Klub:
* Bring a large pot of salted water to a boil. The pot should be large enough to accommodate all the klub without overcrowding them.
* Gently lower the klub into the boiling water, one at a time. Be careful not to drop them too forcefully, as this can cause them to break apart.
* Once all the klub are in the pot, reduce the heat to a simmer. The water should be gently bubbling, not boiling vigorously.
* Cook the klub for 45-60 minutes, or until they are cooked through. The cooking time will depend on the size of the klub. To test for doneness, remove one klub from the pot and cut it open. The dough should be cooked through and not sticky or doughy in the center.
### 6. Serve the Klub:
* Once the klub are cooked, remove them from the pot using a slotted spoon and place them on a serving platter.
* Serve immediately with melted butter, syrup (maple syrup or golden syrup are traditional choices), and cooked sausage, if desired.
* The klub are best enjoyed hot and fresh. Leftovers can be stored in the refrigerator for up to 3 days and reheated in the microwave or by steaming.
## Tips and Tricks for Perfect Klub:
* **Use the Right Potatoes:** Starchy potatoes like Russet or Yukon Gold are ideal for making klub. They have a higher starch content, which helps to bind the dough together and create a more tender texture.
* **Squeeze Out Excess Liquid:** Don’t skip the step of squeezing out the excess liquid from the grated raw potatoes. This is crucial to prevent the klub from becoming too dense and heavy.
* **Don’t Overmix the Dough:** Overmixing the dough can result in tough klub. Mix the ingredients just until they are combined.
* **Seal the Filling Tightly:** Make sure the filling is completely sealed inside the dough to prevent it from leaking out during cooking.
* **Simmer, Don’t Boil:** Cook the klub at a gentle simmer, not a vigorous boil. This will help them to cook evenly and prevent them from breaking apart.
* **Adjust the Cooking Time:** The cooking time will depend on the size of the klub. Start checking for doneness after 45 minutes and adjust the cooking time accordingly.
* **Experiment with Fillings:** While salted pork or bacon is the traditional filling, you can experiment with other fillings, such as cooked ground meat, vegetables, or cheese.
* **Add Spices:** For added flavor, you can add spices to the dough, such as nutmeg, allspice, or cardamom.
* **Make it Gluten-Free:** Use a gluten-free flour blend to make gluten-free klub.
## Variations of Klub:
As mentioned earlier, klub has many regional variations. Here are a few popular variations:
* **Raspeball:** This is a common name for klub in western Norway. The preparation is similar to the recipe above, but some variations may include the addition of barley flour to the dough.
* **Komle:** This is another name for klub, often used in southern Norway. Some komle recipes may include grated carrots in the dough.
* **Kumle:** This is yet another variation of klub. The key difference is that sometimes it does not include any filling at all and is simply eaten with butter and other savory toppings.
* **Klubb med duppe:** Some areas serve Klub with a white sauce or gravy called ‘duppe’. This gravy is often made with the broth from the klub cooking process and thickened with flour or cream.
## Serving Suggestions:
Norwegian potato klub is a versatile dish that can be served with a variety of accompaniments. Here are a few serving suggestions:
* **Melted Butter:** A generous drizzle of melted butter is a must-have topping for klub.
* **Syrup:** Maple syrup or golden syrup are traditional choices for adding a touch of sweetness to the dish.
* **Cooked Sausage:** Serve klub with cooked sausage for a heartier meal. Traditional Norwegian sausages like medisterpølse or vossakorv are excellent choices.
* **Bacon:** Crispy fried bacon makes a great addition to club.
* **Sour Cream:** A dollop of sour cream adds a tangy contrast to the rich and savory flavors of the dish.
* **Lingonberry Jam:** Lingonberry jam is a classic Scandinavian condiment that pairs well with klub.
* **Brown Cheese:** A slice of brown cheese (geitost or brunost) is another traditional Norwegian accompaniment that adds a unique sweet and savory flavor.
## Nutritional Information (Approximate):
Please note that the nutritional information provided below is an estimate and may vary depending on the specific ingredients used and portion sizes.
* **Calories:** 350-450 per klub
* **Protein:** 15-20g
* **Fat:** 20-25g
* **Carbohydrates:** 30-40g
* **Fiber:** 5-7g
## Conclusion:
Norwegian Potato Klub is a delicious and satisfying dish that is perfect for a cold winter day. With its simple ingredients and straightforward preparation, it’s a great way to experience the authentic flavors of Norwegian cuisine. So, gather your ingredients, follow these steps, and enjoy a taste of Norway in your own kitchen! This hearty and flavorful dish is sure to become a family favorite. Enjoy!