Recipe: Klub

Anna: I found this recipe for Klub on the web. I hope it is the one you want.

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Norwegian Dumplings "Klub"

Boil peeled potatoes (about 1 1/2 pounds or so) in well-flavored soup broth.
When soft, take out and mash with a fork. Add one beaten egg, a couple
of tablespoons of fat like butter, mutton tallow or rendered ham fat,
3/4 cup of the soup broth and a little salt. Then mix in enough flour
(either wheat or oatmeal ground fine) to make it the consistency of cookie dough.

To be authentic, wet your hands and pat the dough into balls 2-3" in diameter.
(More restrained cooks might make the dumplings tablespoon size.)
Then poach the balls in boiling broth till done. (They rise to the top when cooked.)

This recipe would serve 4, not including voracious young men. If the latter are present, expect it to feed one or two. Any leftovers are good the next day sliced and fried in butter, then served with more butter and maple syrup.