Ingredients
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1 lb cooked pork tenderloin
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10 medium russet potatoes
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4 cups all purpose flour
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3 tsp salt
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butterfor serving
Directions
Potet Klubb means “potato dumpling” and it is a classic Norwegian comfort food (though it goes by many names). My Amma (great-grandma) was Norwegian, and she would make this when I was little. I can still remember standing on a stool in her little kitchen when I was 4 or 5 years old, watching while she put the potatoes through a meat grinder. She passed away when I was in fourth grade and we haven’t made potet klubb since. There are hardly any recipes for it on the internet (Norwegian food isn’t exactly known for being the most flavorful or extravagant), so I was determined to put it up on here. While it’s not the most elegant or interesting, it is sentimental for me and preserves a part of my heritage while paying tribute to my Amma – a strong and dedicated woman who made me who I am today.
Steps
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1
Done
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Cook the pork tenderloin as desired. Traditionally it would have been boiled, but roasting it is also popular. I decided to cook mine in a slow cooker so that I could use the liquid to make a gravy; to go that route just put the pork (seasoned with salt and pepper) and 1-2 cups of water in a slow cooker with a couple pats of butter and cook on low for 2 hours. |
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2
Done
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Cut the tenderloin into 1" cubes and wash and peel all the potatoes. |
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3
Done
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My amma always used a meat grinder for the potatoes, so if you have one go ahead and use that. If not, there are a couple other methods you can use. I used a food processor and first used the grater attachment to grate all the potatoes, and then pulsed the grated potatoes with the blade to get a finer "ground" texture. You can also use a handheld cheese grater, but I would recommend using the small side to get finer pieces. |
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4
Done
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Combine the potatoes with the flour until you reach a bread dough consistency, it helps to have two sets of hands so one person can add flour and the other can use their hands to mix. Take one big handful of dough and flatten it into a disk, add a chunk of pork to the center, and close it around into a ball, it should be roughly the size of a tennis ball. Repeat with the rest of the dough, you should get about 12 dumplings. |
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5
Done
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Reduce the boiling water to a simmer and drop in the dumplings, cook for 45 minutes. The day they are made potet klubb are served with gravy (I just made a simple one with the juice from my pork) and butter, and then as leftovers they are cut in half and fried in butter (most people prefer them the second day :) ). Enjoy! |
