Yield: Approximately 15 potato dumplings

NORWEGIAN POTATO DUMPLINGS (POTATO KLUB)

Please note: The flour amount is approximate. You want the ingredients to stick together. I used about 2 cups of flour, but start with one and go from there.

prep time20 MINUTES

 

cook time30 MINUTES

 

total time50 MINUTES

INGREDIENTS

•  5 large Russet potatoes, peeled and grated
•  2 large eggs
•  2 cups flour
•  1 teaspoon salt
•  1 pork chop, cut into bite-sized pieces (or meat from a pork hock, ham or bacon)
•  For serving: Butter, salt and pepper, chopped parsley and/or green onion

INSTRUCTIONS

1. Prepare mixture: Place grated potatoes in a large mixing bowl. Add eggs and mix with your hands (I find this is the easiest way given the thick, heavy batter). Add 1 cup of flour - and then keep adding flour until the potato mixture sticks together. This was about 2 cups when I made it.
2. Form into balls: Take about 1/2 cup of the potato mixture. Place piece of pork chop in the middle and form into a ball. Repeat until all of the potatoes have been used.
3. Cook dumplings: Bring a large pot of water to a boil. Add potato dumplings one at a time. Cook for 30 minutes in simmering water. At 30 minutes, take one dumpling out and test to see if the meat inside is cooked. If not, cook for a little longer. My batch took 30 minutes.
4. Serving: Serve hot, topped with melted butter, salt and pepper, and parsley and/or chopped green onion.