This is the Norwegian version of the Scandinavian comfort food known as Klubb Dumplings or Pault. This was one of my favourite foods when I was a kid, and still is, for that matter. My father, whose ethic origins are Norwegian, passed the recipe onto my mother who became a master at making them. His family had nicknamed the dish ‘dough boys’ which is what we always called them. Regardless of what you call them they are delicious.

Ingredients

4 large potatoes - shredded (older potatoes preferred)

3 cups of white flour

1 teaspoon salt

1 lb cured salt pork (diced)

Pepper 

Directions

Place the grated potatoes and the flour and salt in a large mixing bowl and blend them together using moisture from the potatoes to bring the mixture to a consistency from which firm dumplings can be formed.  If there is not enough potato moisture, add water, if there is too much moisture add flour.

On your kitchen counter or on a large cutting board, liberally spread a layer of flour. Using a large spoon or your hands, place small piles of the dumpling mixture on the counter or cutting board. With your fingers, press small hollows into the middle of the mounds. 

Take two or three pieces of the diced salt pork and place it in those hollows you’ve created. Once all the hollows are filled, take a pepper shaker and liberally shake pepper over the salt pork in the dumpling. Then fold the dumpling mixture over the salt pork and form the dumpling with your hands, coating it with flour, so it does not stick when you place it back on the board or counter.

Put a very large pot of water on to boil. Once it is boiling, using a large spoon to gently place the dumplings in the boiling water. Leave them to boil for 20 to 30 minutes, and when the dumplings start floating to the top. Using a strainer spoon remove the dumplings individually from the pot. They are now ready to serve. Generally they are eaten with a generous amount of butter, although some people prefer sour cream, or both.

The other marvelous thing about this dish is the left overs. The cold dumplings can be sliced and fried up in frying pan with butter, and served more butter our sour cream.

ncG1vNJzZmiqn62ur7rEoZilrpWnwLC6jaysm6uklrCsesKopGioX6C5tq7BZpuupaChtq%2Bz0mamq2WglsKtwA%3D%3D