Potet Potato Klub Food

NORWEGIAN POTATO KLUB

Steps:

• Place bacon in a large skillet over medium-high heat. Remove bacon from the pan, and reserve the grease.
• In a medium bowl, stir together the flour and baking powder. Stir in potatoes to make a sticky dough.
• Bring a large pot of water to a boil, and add 2 teaspoons of salt. Squeeze the potato mixture into 6 or 7 dumplings, or your desired size. Drop carefully into the boiling water. Simmer for 45 to 60 minutes. Remove to a platter with a slotted spoon.
• Serve with bacon grease brushed over the top, and crumbled bacon. These may also be sliced and fried the next day for another great meal.

POTATO KLUBB (NORWEGIAN POTATO DUMPLINGS)

Steps:

• Mix the flour, 1/2 teaspoon salt, baking powder, and pepper together in a bowl. Place the potatoes and onion in a large bowl, and stir in the flour mixture until thoroughly blended. Use floured hands to knead the potato mixture in the bowl until it takes on the quality of stiff bread dough. Add additional flour if the dough is too sticky.
• Pinch off a tennis ball-sized piece of dough and shape it around a cube of ham, completely covering the ham, to form a ball. Repeat with remaining dough and ham cubes. Set aside any extra ham.
• Fill a large pot with water, add 2 teaspoons salt and any extra ham, and bring to a boil over medium-high heat. Carefully slide the balls into the boiling water, a few at a time. Loosen any sticking to the bottom of the pot. Simmer for 45 minutes to 1 hour. Remove with a slotted spoon, and drain on a plate. Serve hot with melted butter.

POTET (POTATO) KLUB

Steps:

• Mix potatoes, flour, baking powder and salt together to make a stiff dough.
• Form dough into dumplings, placing a small cube of ham in center of each dumpling.
• Add enough flour to keep from sticking.
• Drop into boiling ham broth or stock. Cook one to one and a half hours. Serve with hot butter and ham.

POTET KLUB (NORWEGIAN POTATOES) (COULD BE GLUTEN-FREE)

Steps:

• Peel the potatoes. Using a cheese grater, grate the potatoes and place in a large mixing bowl.
• Using a KitchenAide or other stand mixer, Add the flour one cup at a time until the potatoes are not sticky and are able to handle. You may need to add more or less flour, depending on how sticky the potatoes may become.
• Form the potatoes and roll up into a ball about the size of a tennis ball. This should make about 6 balls.
• In a large pot, boil the potatoes in salted water for about 20 minutes or until soft when poked with a fork.
• Remove them from the water and allow to cool for about 10 minutes or so. Slice the potatoes into good bite-size pieces.
• Heat a large skillet and add the 3 tbsp of olive oil or butter and add the sliced potatoes and fry until golden brown and salt and pepper for taste.
• Add the canned milk and cook in the potatoes until the milk has evaporated into the potatoes. These go really well with a roast or a ham and add a vegetable and you have a delicious meal!

KLUB

Steps:

• In a medium bowl, stir together the flour and baking powder. Stir in potatoes to make a sticky dough.
• Bring a large pot of water to a boil, and add 2 teaspoons of salt. Squeeze the potato mixture into 6 or 7 dumplings, or your desired size. Drop carefully into the boiling water. Simmer for 30-45 minutes, until they float. Remove to a platter with a slotted spoon.
• Serve with melted butter and/or warmed cream and lots of black pepper!

KLUPS

Steps:

• Combine first 4 ingredients and shape into meat balls with hands.
• If mixture sticks, dampen hands slightly.
• Pan fry in butter till light brown then cook in clear soup stock, bay leaves, stick cinnamon, and vinegar.
• Add water to cover.
• Simmer 1 1/2 hours.