Recipe(tried): Norwegian Dumplings

Norwegian Dumplings

Below are Dumplings made in Norway. The one you are asking for sounds like the German Kartoffelkosse, which are stuffed with pieces of croutons. Here is the recipe. I have made this recipe and my family likes it very much.

KARTOFFELKOSSE

2 tablespoons margarine
Cubes of white bread in 72 equal pieces (about crouton size)
1 1/3 cup all purpose flour, divided
1 pound 14 ounces peeled and cooked boiling potatoes (about) I never really measure, riced in a ricer
1 egg
1 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teasoon white pepper
4 quarts water to boil dumplings

In a small skillet heat margarine until bubbly and hot; add bread and saute, stirring constantly, until bread has absorbed the margarine and is browned. Set aside. Measure out and reserve 2 tablespoons flour. In a mixing bowl, combine remaining flour with potatoes, egg, and seasonings, mixing well; portion dough into 24 equal mounds. Flour hands with reserved flour and shape mounds into balls; press 3 bread cubes into each ball and seal closed, forming dumplings.

In a 5-quart saucepan or Dutch oven bring water to a boil; use a slotted spoon to gently lower several dumplings into the water (they will sink to the bottom). When dumplings rise to the surface, cook for 3 to 5 minutes longer. With the slotted spoon, remove dumplings to warmed serving platter. Repeat procedure with remaining dumplings.

NORWEGIAN
Raw Potato Dumplings (klubb, kumle, kumpe)

This dish is well known all over Norway, and its names and recipes vary from district to district. The foundation of these dumplings is potatoes with variations achieved by adding different ingredients. In eastern Norway klubben is made from barley and pea flour and eaten with myssmordupp (a sauce of soft cheese made from whey). On the southern coast these dumplings are called kumpe, and further north they are known as ball. Ball is often served with fish. Generally this type of dumpling is large - about the size of a medium size apple. These old, traditional dumplings have numerous stalwart fans.

Potato Dumplings from Agder (kumpe fra Agder)

Grate potatoes, drain most of the liquid and add enough barley flour or other flour until the dough is firm. Add a little salt. From into round or oblong shapes with your hands, enclosing a piece of bacon or suet in the center of each dumpling. Simmer dumplings in lightly salted water 1/2 to 3/4 hours, depending on size. Cold dumplings may be sliced and fried in bacon drippings.

Potato Dumplings with Bacon, North Norway (klubb og fett, Nord Norge)

Grate potatoes and blend with barley flour until a proper consistency. Some ground, boiled potatoes and a little salt may be added. Form round or oblong dumplings with your hand. Bring salted water to a boil, add dumplings and simmer until done. Serve with boiled rutabagas and fried bacon. Some people enjoy these dumplings served with soup.

Potato Dumplings From Ryfylke (klimpor fra Ryfylke)

These dumplings are smaller and were used in meat soups at banquets and weddings. Follow directions for previously described dumplings but use white flour, boiled potatoes, a little salt, sugar and cinnamon. The addition of an egg is optional. Klimpor may also be cooked in milk.